Hybrid Kitchen Manager chez Northern Hospitality Group

Job Description:

The Kitchen Manager will oversee all aspects of kitchen operations, including menu planning,

food preparation, kitchen staff management, and inventory control.

KEY DUTIES -

Staff Management:

o Train and supervise kitchen staff.

o Schedule staff shifts and manage labor costs.

Menu Planning and Food Preparation:

o Develop and update menus in collaboration with the executive chef.

o Ensure all food is prepared to the highest standards of quality and consistency.

o Oversee food plating and presentation.

Inventory and Cost Control:

o Manage food inventory and order supplies as needed.

o Monitor food costs and minimize waste.

o Conduct regular inventory checks and maintain accurate records.

Kitchen Operations:

o Maintain a clean and organized kitchen.

o Implement and enforce kitchen policies and procedures, including health and safety regulations.

Quality Assurance:

o Conduct regular quality control checks.

o Address customer feedback and complaints related to food quality.

o Continuously improve kitchen processes and operations.

Requirements:

• • Req. Assoc. culinary degree + 24 mos. exp. in prof. kitchen in supv. role. Will accept HS + 24 mos. exp. in same.
  • Minimum of two years of experience in a supervisory role inside of a professional kitchen