Kitchen Manager
On-siteUtah, United States
Job Summary
Manage all kitchen functions including food purchasing, preparation, sanitation, and quality standards while training staff in cooking methods, presentation, and cost control. Ensure consistent adherence to recipes, portioning, and serving standards; oversee hiring, evaluation, and disciplinary actions for kitchen personnel. Control food costs through proper requisitioning, storage, and waste management while scheduling labor to meet business activity and cost objectives. Maintain equipment, enforce cleaning schedules, monitor temperature controls, and ensure safety training for all employees. Prepare required paperwork, reports, and schedules in an organized manner. Adhere to MH Restaurants policies, complete mandatory training, and maintain dress code and uniform standards. Work nights, weekends, and holidays.
Required Qualifications
- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- At least 6 months experience in a similar capacity
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
- Valid Food Handler Certificate required
- Valid State Alcohol Server Certificate required (unless state minimum age restriction)
- Valid Driver's License and Acceptable Driving History
- Must be able to work nights, weekends and some holidays
- Must comply with dress standards
- Authorization to work in the USA
Desired Qualifications
- Ability to build trust with varying styles and personalities
- Detail oriented, organized and efficient
- Learns quickly and has ability to give direction
- Ability to work calmly and effectively under pressure
- Ability to work productively with little supervision in a team environment
- Must have problem solving abilities, be self-motivated
- Commitment to quality service, and food and beverage knowledge
- Must possess neat and clean hygiene
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