Kitchen Manager at The Print Shop Restaurant - Syndicate & Co.
Smyrna, TN
About the Job
The Print Shop is a vibrant and dynamic restaurant that is focused on community and relationships, offering a unique culinary experience to our guests that caters to a wide variety of pallets. We are currently seeking a dedicated and experienced Kitchen Manager to lead our Kitchen team and ensure the smooth operation of our kitchen.
Job Responsibilities
As the Kitchen Manager at The Print Shop, you will be responsible for overseeing all kitchen operations, managing the kitchen staff, and ensuring the quality and consistency of our menu offerings. Your role will involve a mix of culinary expertise, leadership, and organizational skills.
Key responsibilities include:
1. Menu Management;
- Update menu based on market trends and changes, including creating specials with a 25% food cost.
- Ensure consistent execution of menu items by providing clear instructions and training to the kitchen staff.
2. Kitchen Operations:
- Supervise kitchen staff, including cooks, prep cooks, and dishwashers, and schedule their shifts to maintain efficient coverage during peak hours.
- Monitor food production, quality, and presentation to uphold our restaurant's standards.
- Oversee inventory management, including ordering ingredients, tracking supplies, and minimizing waste.
3. Food Safety and Hygiene:
- Enforce strict adherence to food safety and sanitation guidelines to maintain a clean and safe kitchen environment.
- Conduct regular inspections and training to ensure all staff follow proper food handling and storage practices.
4. Team Leadership:
- Provide leadership, guidance, and mentorship to kitchen staff, fostering a positive and collaborative work environment.
- Address staff performance issues promptly and implement training or corrective actions as needed.
5. Efficiency and Cost Control:
- Optimize kitchen workflows to enhance efficiency and reduce food preparation times.
- Monitor kitchen expenses, portion control, and wastage to contribute to cost control efforts.
6. Menu Innovation:
- Collaborate with the upper management team to develop new and innovative dishes that align with our concept and incorporate seasonal/local ingredients.
7. Collaboration:
- Work closely with the front-of-house staff to ensure smooth communication between the kitchen and the dining area.
- Address guest feedback related to food promptly and take necessary actions for improvement.
Qualifications:
- Proven experience (2+ years) in a kitchen management role, preferably in a high-volume restaurant setting.
- 4+ years professional kitchen experience.
- Familiarity with food safety regulations and best practices.
- Excellent leadership and communication skills.
- Ability to thrive in a fast-paced environment and handle pressure gracefully.
- Proficiency in inventory management and cost control.
- Proficient with Google Suite, Spreadsheets
- ServSafe Manager Certified or willing to Certifie
- ABC Server Permit or willing to Obtain
- Able to lift and carry 50 lbs up and down stairs
- Creative thinking and a passion for experimenting with flavors.