Kitchen Manager

Direct and check the progress of the prep staff while ensuring food quality and consistency. Check all kitchen equipment and set it up for daily use. Enforce safety, sanitary practices, and regulatory compliance for the kitchen area. Supervise the set-up and food production areas to maximize productivity and minimize waste. Manage staffing levels and shift assignments, assisting in hiring and training back-of-house employees. Keep kitchen, dish, and storage areas clean and organized. Check and balance product inventory from the previous day and place food and supply orders. Ensure all menu items are made according to recipe and presented in the Bass Pro Shops manner.