Kitchen Manager
On-siteCary, North Carolina, United States
Job Summary
Oversee all culinary operations, including staffing, scheduling, and team development, while ensuring food quality through consistent line checks and tastings. Manage inventory, ordering, and rotation to maintain safety standards and achieve written budgets. Forecast business needs to optimize staffing during busy and slow periods, and lead recruitment, selection, and training of kitchen staff. Work closely with management to identify future leadership roles and address employee concerns. Maintain a respectful environment and handle unexpected challenges or emergencies during service. This role requires Bilingual Spanish/English proficiency, ServSafe certification, and availability for nights, weekends, and holidays.
Required Qualifications
- Minimum 3 years of F&B management experience
- Required state alcohol certification
- Manager ServSafe Certification
- Bilingual Spanish/English
- Availability to work during holidays, nights, and weekends with increased hours during peak times
- Must be able to lift up to 50 pounds at times
- Comfortability around Flashing Lights & Loud Noise
- Ability to work in a kitchen and restaurant environment
- Holds self and others accountable to consistently maintain high-performance standard
- Leadership and motivational skills
- Strong organizational and time management skills with the ability to multitask and delegate projects and tasks simultaneously
- Strong written and verbal communication skills
- Strong decision-making skills
- Equally comfortable communicating, negotiating, and working with guests, peers, direct reports, vendors or partners
- High guest satisfaction expectations and focus
- Resourceful problem-solving skills
- Self-motivated and results driven
Desired Qualifications
- Graduate of an accredited Hospitality Management program or equivalent preferred
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