Kitchen Manager/Cook

Job Summary

We are seeking a dynamic and experienced Kitchen Manager/Cook to lead our team and ensure the highest standards of food quality, safety, and service. In this role, you will oversee daily kitchen operations, manage food preparation and presentation, supervise staff, and maintain inventory control. This position offers an exciting opportunity to showcase your culinary skills while managing all aspects of kitchen management with enthusiasm and precision.

Duties

• Lead and supervise kitchen staff, including cooks, and support personnel, fostering a positive team environment focused on excellence.
• Oversee food production processes, ensuring dishes meet quality standards and are prepared efficiently for both dine-in and catering services.
• Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste through effective food management practices.
• Implement and uphold food safety sanitizing procedures to ensure compliance with health regulations and maintain a safe kitchen environment.
• Plan menus incorporating seasonal ingredients, and customer preferences to create appealing options.
• Coordinate shift management by scheduling staff appropriately to meet service demands while controlling costs.
• Supervise catering events and banquet functions, ensuring timely delivery of high-quality meals that exceed client expectations.
• Maintain accurate records of food costs, portion control, and waste to support cost control initiatives.
• Enforce strict adherence to food handling protocols and hygiene standards across all kitchen operations.
• Provide training and mentorship to team members on culinary techniques, safety procedures, and customer service excellence.

Experience

• Proven experience in food production within a high-volume restaurant or hospitality setting. Club experience is a plus.
• Demonstrated supervisory experience managing kitchen teams effectively.
• Knowledge of food safety sanitizing procedures, inventory management, and cost control measures.
• Prior experience with menu planning, food service management, and catering operations is highly desirable.
• Strong leadership skills with the ability to motivate teams while maintaining high standards of quality and safety.
• Excellent organizational skills with a focus on efficiency in food preparation and kitchen operations.

Expected hours: 25.0 – 40.0 per week

Application Question(s):

• What is your yearly salary or hourly wage pay requirement

Education:

• High school or equivalent (Preferred)

Work Location: In person