Kitchen Manager

The Kitchen Manager oversees kitchen operations, managing staff, inventory, and food safety to ensure consistency, quality, and efficiency. They must exemplify the Triple T Hospitality Experience, recruiting, training, and mentoring kitchen staff, while maintaining quality control and food safety standards.

Requirements

• Exemplify the Triple T Hospitality Experience
• Ensure standardized menus are implemented consistently
• Implement and maintain quality control measures
• Recruit, train, and mentor kitchen staff
• Perform routine audits
• Analyze sales and margin data
• Build and maintain relationships with food suppliers and vendors
• Implement kitchen safety protocols
• Conduct performance reviews
• Fill out shift reports
• Assist with kitchen meetings
• Oversee production sheets
• Ensure recipe accuracy and quality
• Conduct inventory checks
• Provide support to kitchen staff during peak times
• Schedule and coordinate activities for kitchen staff
• Supervise food preparation and cooking
• Hold kitchen staff accountable for performance
• Identify staffing needs
• Coach and develop crew members
• Complete back-of-house performance reviews
• Implement and uphold kitchen safety protocols
• Monitor ingredient inventory levels
• Conduct regular line checks
• Monitor ticket times

Benefits

• On-site kitchen
• Fast-paced restaurant environment
• Opportunities for growth and development
• Positive and growth-oriented work environment