Kitchen Managers work at restaurants, catering companies, hotels and other commercial kitchens to deliver consistent, quality meals to customers on time and within budget. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Kitchen Managers inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of how much food was sold each week and adjust ingredient orders accordingly. The Kitchen Manager also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager.
Hvad gør en -NAVN-?
A Kitchen Manager, or Restaurant Manager, is in charge of coordinating and supervising a restaurant’s kitchen staff according to food safety standards. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.
Ansvar
Et Kitchen Manager bør være i stand til at udføre forskellige pligter og ansvar. Følgende er nogle pligter og ansvarsområder en Kitchen Manager bør kunne udføre:
Managing inventory so that all necessary ingredients are stocked for service
Hiring new staff and providing training to facilitate quick acclimation
Streamlining the kitchen processes to maintain prompt service times
Working with the Head Chef to develop and maintain the restaurant menu
Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
Tracking kitchen finances to identify areas of potential waste
Nødvendige færdigheder
En konkurrencedygtig Kitchen Manager vil have visse færdigheder og kvalifikationer, herunder:
A strong base of culinary knowledge
Leadership skills
Interpersonal skills
Conflict resolution
Attention to detail
Financial understanding
Lignende tilbud
Hvis du rekrutterer til stillinger relateret til et Kitchen Manager, se vores jobbeskrivelser for lignende roller:
