Position Summary: We are seeking an experienced and highly organized Kitchen Manager to oversee the operations of our kitchen facility. This role is crucial in maintaining the efficiency, cleanliness, and overall management of the kitchen, ensuring it runs smoothly and meets all health and safety regulations. The Kitchen Manager will be responsible for inventory management, staff supervision, and coordinating with the catering and restaurant teams.
Key Responsibilities:
1. Kitchen Operations Management:
- Oversee daily kitchen operations to ensure a seamless workflow.
- Implement and maintain operational procedures and standards.
- Ensure the kitchen complies with all health and safety regulations.
- Coordinate with the catering and restaurant teams to ensure timely and accurate food preparation and delivery.
2. Inventory and Supply Management:
- Manage kitchen inventory, including ordering and stocking of supplies.
- Monitor inventory levels to prevent shortages and overstocking.
- Conduct regular inventory checks and maintain accurate records.
- Coordinate with suppliers to negotiate contracts and ensure the best prices and quality.
3. Staff Supervision and Training:
- Supervise kitchen staff, including scheduling, task assignment, and performance evaluation.
- Conduct training sessions to ensure staff adhere to operational procedures and safety standards.
- Foster a positive work environment, promoting teamwork and professional development.
- Address and resolve any staff-related issues or conflicts promptly.
4. Quality Control:
- Implement and oversee quality control measures to maintain high standards of food safety and hygiene.
- Conduct regular inspections to ensure compliance with quality and safety standards.
- Address any non-compliance issues and implement corrective actions.
5. Budget and Financial Management:
- Assist in the development and management of the kitchen budget.
- Monitor and control costs to ensure financial efficiency.
- Prepare regular financial reports and forecasts for management & ownership teams.
6. Coordination and Communication:
- Collaborate with the catering and restaurant teams to ensure smooth coordination of events and services.
- Communicate effectively with other departments to ensure all kitchen needs and requirements are met.
- Serve as the point of contact for kitchen-related queries and issues.
Qualifications:
- Bachelor’s degree in Hospitality Management, Business, or a related field.
- Minimum of [2] years of experience in kitchen management, preferably in a catering or restaurant setting.
- Strong organizational and multitasking skills, with the ability to manage multiple priorities simultaneously.
- Excellent communication and interpersonal skills.
- Proficiency in inventory management software and Microsoft Office Suite.
- In-depth knowledge of health and safety regulations and best practices.
- Ability to work flexible hours, including evenings and weekends, as required. Minimum of 50 hours per week.
Key Competencies:
- Leadership: Strong leadership skills with the ability to supervise and motivate a team.
- Detail-Oriented: High attention to detail to ensure quality and compliance.
- Problem-Solving: Effective problem-solving skills to address and resolve operational issues.
- Time Management: Efficiently manages time and prioritizes tasks to meet deadlines.
- Communication: Excellent communication skills for effective coordination and teamwork.