Kitchen Manager

Kitchen Manager oversees kitchen operations, ensuring consistency, quality, and efficiency. Responsibilities include managing kitchen staff, inventory, and food safety, and fostering a positive and growth-oriented work environment.

Requirements

• Exemplify the Triple T Hospitality Experience by delivering GREAT guest service
• Implement and maintain quality control measures to ensure high standards of food preparation and presentation
• Recruit, train, and mentor kitchen staff
• Perform routine audits to assess quality, cleanliness, and compliance
• Analyze sales and margin data to drive culinary profitability
• Ensure compliance with all federal, state, and local health and safety regulations
• Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines
• Conduct inventory checks and manage stock levels efficiently
• Provide support to kitchen staff during peak times
• Schedule, coordinate, and appoint activities to kitchen staff
• Supervise food preparation and cooking to maintain consistency and efficiency
• Hold kitchen staff accountable for performance, adherence to standards, and productivity
• Identify staffing needs, recruit, and recommend candidates for hiring
• Coach and develop crew members, fostering skill growth and teamwork
• Implement and uphold kitchen safety protocols to create a secure working environment
• Monitor ingredient inventory levels to ensure proper stock and minimize waste
• Conduct regular line checks to maintain consistency and quality in food preparation
• Monitor ticket times throughout each shift to optimize food service speed

Benefits

• Paid Time Off
• Health Insurance
• 401k Matching
• Paid Vacation