Job Summary:

The Kitchen Manager will oversee kitchen operations, budget and cost for kitchen, and prepare or coordinate the preparation of food ordered by patrons.

Supervisory Responsibilities:

• Trains and/or oversees training of kitchen staff.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, AZDHS and hygiene codes and standards. 
• Creates and modifies the restaurants menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains kitchen budget.
• Sets prices for food items on the menu.
• Collaborates with specialty chefs on menu items for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Ability to produce an excellent culinary and restaurant experience for patrons.
• Extremely creative.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Education and Experience:

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least two years of culinary managerial experience required.
• Business experience preferred.

Physical Requirements:

• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.