Kitchen Manager
On-siteUtah, United States
Job Summary
Oversee all kitchen functions including food purchasing, preparation, sanitation, cleanliness, and quality standards. Manage kitchen personnel through interviewing, hiring, evaluating, disciplining, and training in cooking methods, presentation, and cost control. Ensure recipes, portioning, and serving standards are met while controlling food costs via proper requisition and waste management. Schedule labor based on business activity to meet staffing and cost objectives. Maintain equipment through preventative maintenance programs, verify temperature controls, and enforce safety and sanitation training for all employees. Prepare reports, schedules, and paperwork in an organized manner. Adhere to MH Restaurants policies, attend mandatory meetings, and demonstrate ethical business practices.
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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