14 Parish LLC
Description
Job Summary:
The Kitchen Manager is responsible for overseeing all back-of-house (BOH) operations in a single restaurant location. This role ensures high standards in food quality, consistency, safety, and efficiency. The Kitchen Manager leads and mentors the kitchen team, including the Assistant Kitchen Manager (AKM), while managing food inventory, labor budgets, and kitchen cleanliness. This position plays a key role in maintaining an exceptional dining experience through strong leadership and operational excellence.
Operational Leadership:
* Oversee daily kitchen operations, ensuring seamless service and quality control.
* Implement and uphold standard operating procedures (SOPs) for food preparation, presentation, and kitchen cleanliness.
* Collaborate with the Director of Operations and Executive Chef on menu planning, seasonal updates, and special promotions.
* Delegate tasks to the Assistant Kitchen Manager (AKM) to ensure smooth day-to-day operations.
Team Management:
* Lead, train, and mentor kitchen staff, including the AKM.
* Develop and maintain staff schedules to optimize productivity and labor costs.
* Conduct regular performance evaluations, provide coaching, and address performance issues promptly.
* Foster a positive and respectful team culture focused on accountability and teamwork.
Inventory and Cost Control:
* Monitor food inventory, manage orders, and minimize waste.
* Maintain food cost percentages in alignment with budget goals.
* Work with vendors to ensure timely and accurate deliveries.
* Oversee portion control and quality assurance procedures.
Food Safety and Compliance:
* Enforce all health, safety, and sanitation standards in compliance with local regulations.
* Conduct regular audits to ensure food safety procedures are consistently followed.
* Train staff on proper food handling, storage, and preparation practices.
Communication and Collaboration:
* Act as the primary point of communication between the kitchen team and front-of-house management.
* Attend weekly leadership meetings to report on kitchen performance and address operational challenges.
* Communicate effectively with the AKM to ensure alignment on daily tasks and long-term goals.
Financial Accountability:
* Analyze kitchen financial performance, identifying areas for improvement.
* Monitor labor and food costs, implementing corrective measures when necessary.
* Support the achievement of monthly and quarterly financial goals.
Qualifications:
* Minimum of 2-4 years of experience as a Kitchen Manager, Sous Chef, or similar role.
* Proven leadership experience in managing kitchen staff and overseeing daily operations.
* Strong knowledge of inventory management, cost control, and food quality standards.
* Excellent communication and organizational skills.
* Ability to lead, motivate, and hold team members accountable.
* Food safety certification (e.g., ServSafe).
Physical Requirements:
* Ability to stand for long periods and lift up to 50 pounds.
* Ability to work evenings, weekends, and holidays as needed.
Benefits:
* Competitive salary based on experience.
* Health, dental, and vision insurance options.
* Paid time off.
* Professional development opportunities.
* Employee discounts at Color Hospitality Group locations.
Requirements
* 3+ years in a kitchen leadership role, Strong understanding of food safety and BOH operations, Excellent organizational and communication skills & Ability to lead by example and motivate staff
* Sanitation Manager Certification
Job Summary:
The Kitchen Manager is responsible for overseeing all back-of-house (BOH) operations in a single restaurant location. This role ensures high standards in food quality, consistency, safety, and efficiency. The Kitchen Manager leads and mentors the kitchen team, including the Assistant Kitchen Manager (AKM), while managing food inventory, labor budgets, and kitchen cleanliness. This position plays a key role in maintaining an exceptional dining experience through strong leadership and operational excellence.
Operational Leadership:
* Oversee daily kitchen operations, ensuring seamless service and quality control.
* Implement and uphold standard operating procedures (SOPs) for food preparation, presentation, and kitchen cleanliness.
* Collaborate with the Director of Operations and Executive Chef on menu planning, seasonal updates, and special promotions.
* Delegate tasks to the Assistant Kitchen Manager (AKM) to ensure smooth day-to-day operations.
Team Management:
* Lead, train, and mentor kitchen staff, including the AKM.
* Develop and maintain staff schedules to optimize productivity and labor costs.
* Conduct regular performance evaluations, provide coaching, and address performance issues promptly.
* Foster a positive and respectful team culture focused on accountability and teamwork.
Inventory and Cost Control:
* Monitor food inventory, manage orders, and minimize waste.
* Maintain food cost percentages in alignment with budget goals.
* Work with vendors to ensure timely and accurate deliveries.
* Oversee portion control and quality assurance procedures.
Food Safety and Compliance:
* Enforce all health, safety, and sanitation standards in compliance with local regulations.
* Conduct regular audits to ensure food safety procedures are consistently followed.
* Train staff on proper food handling, storage, and preparation practices.
Communication and Collaboration:
* Act as the primary point of communication between the kitchen team and front-of-house management.
* Attend weekly leadership meetings to report on kitchen performance and address operational challenges.
* Communicate effectively with the AKM to ensure alignment on daily tasks and long-term goals.
Financial Accountability:
* Analyze kitchen financial performance, identifying areas for improvement.
* Monitor labor and food costs, implementing corrective measures when necessary.
* Support the achievement of monthly and quarterly financial goals.
Qualifications:
* Minimum of 2-4 years of experience as a Kitchen Manager, Sous Chef, or similar role.
* Proven leadership experience in managing kitchen staff and overseeing daily operations.
* Strong knowledge of inventory management, cost control, and food quality standards.
* Excellent communication and organizational skills.
* Ability to lead, motivate, and hold team members accountable.
* Food safety certification (e.g., ServSafe).
Physical Requirements:
* Ability to stand for long periods and lift up to 50 pounds.
* Ability to work evenings, weekends, and holidays as needed.
Benefits:
* Competitive salary based on experience.
* Health, dental, and vision insurance options.
* Paid time off.
* Professional development opportunities.
* Employee discounts at Color Hospitality Group locations.
Requirements
* 3+ years in a kitchen leadership role, Strong understanding of food safety and BOH operations, Excellent organizational and communication skills & Ability to lead by example and motivate staff
* Sanitation Manager Certification