Kitchen Manager - The Garden Restaurant - Temple Square - Temple Square Hospitality

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SUMMARY:

The Kitchen Manager is a key leader responsible for overseeing kitchen operations, managing a dedicated culinary team, and ensuring the highest quality of food preparation and service. This role is perfect for someone who thrives in a fast-paced environment, loves mentoring and developing talent, and is committed to maintaining operational excellence. The Kitchen Manager will collaborate closely with the VP of Operations/Executive Chef to implement innovative menus, control food costs, and ensure all health and safety standards are met. This is an exciting opportunity for a culinary leader who is ready to grow a team and make a lasting impact on the success of Temple Square Hospitality's dining experience.

ESSENTIAL FUNCTIONS:

Team Leadership: Supervise and mentor kitchen staff, fostering a positive and collaborative work environment.

Menu Execution: Collaborate with the VP of Operations/Executive Chef on menu development, ensuring dishes are prepared to the highest standards of quality and presentation.

Food Cost and Financial Management: Monitor and control food costs, inventory, and waste to ensure profitability without compromising quality. Monitor labor costs for profitability.

Health & Safety Compliance: Ensure the kitchen meets all health and safety regulations, including food handling, cleanliness, and sanitation standards.

Scheduling & Staffing: Oversee kitchen schedules, ensuring appropriate staffing levels for all shifts to meet business needs.

Inventory Management: Maintain inventory levels, working closely with vendors to manage orders, deliveries, and stock rotation.

Performance Monitoring: Conduct regular performance evaluations for kitchen staff, providing feedback and coaching to improve team performance.

Problem Solving: Address operational challenges and implement solutions to maintain kitchen efficiency and quality standards.

SKILLS, EDUCATION, AND QUALIFICATIONS:

Experience: Minimum of 3-5 years of experience in kitchen management or a leadership role in a culinary setting.

Culinary Expertise: Strong knowledge of kitchen operations, food preparation, and safety standards.

Leadership Skills: Proven experience in managing and growing a team, with a focus on development and mentorship.

Problem-Solving: Ability to quickly address and resolve operational issues in a fast-paced environment.

Budget Management: Experience with food cost control, budgeting, and financial oversight.

Communication Skills: Excellent communication skills, with the ability to collaborate across teams and work well with other departments.

Education: Culinary degree or equivalent experience is required; management certifications are a plus.

OTHER JOB REQUIREMENTS:

Flexibility: Willingness to work nights, weekends, and holidays as needed to meet the demands of the business.

Adaptability: Perform additional duties as assigned to support the success of the kitchen. Management reserves the right to modify job descriptions to align with changing organizational needs.

EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply.

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