The Kitchen Manager oversees all kitchen functions, ensuring cleanliness and sanitation, cost control, and quality standards.

Duties:

1. Manage kitchen staff and coordinate food orders

2. Supervise food preparation and cooking

3. Train kitchen staff as needed

4. Ensure staff follows all safety and cleanliness standards.

5. Maintain stock and monitor inventory levels

6. Ensure food is prepared and served according to portion, cooking, and serving standards.

7. Controls food costs by following proper product storage and waste control procedures.

8. Assist patrons with questions or complaints.

9. Performs other related duties as required.