Executive Chef

Restaurant is looking for a creative Kitchen Manager/Chef with 2+ Years’ of Experience.

Salary based on experience with the possibility of paid vacation and bonuses.

Please submit your Cover letter, resume, references to our email address-

• Knowledge and ability to order supplies, food and ingredients based on rapidly shifting demands.
• Hire and train kitchen staff in specific stations, and cross-train as necessary.
• Create schedules for kitchen staff to ensure there are always enough workers to meet the demand.
• Maintain inventory levels.
• Be Servsafe certified.
• Assist the General Manager with menu changes and adjustments based on seasonal availability.
• Respond personally to guest questions and complaints.
• Customer-Service: Kitchen managers might have to interact with customers. Being friendly and courteous will help keep customers coming back.
• Attention to Detail: Kitchen managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc.
• Leadership: Kitchen managers must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done.
• Management Skills: Kitchen managers not only deal with food, they also have to deal with costs, pricing, creating work schedules and more.
• Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job.
• Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill.
• Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
• Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet.
• Kitchen managers must pay particular attention to food preparation and the standards that are implemented in their workplace or restaurant. They are the one responsible in supervising all kitchen employees and make sure that all personnel perform correct food preparation tasks and duties on a regular basis.
• The staff in the kitchen is responsible in preparing food according to certain recipes. With this, a kitchen manager must make sure that employees adhere to the institution’s instructions. Kitchen managers must also make sure that the food served by the customers comes in high quality.
• It is the responsibility of a kitchen manager to ensure that the kitchen area as well as the surrounding is kept tidy and sanitized. All cooking utensils and food preparation sites must be kept clean, properly wiped and sanitized routinely.
• Kitchen managers should oversee the inventory of items. They should make certain that proper inventory levels are stocked and maintained. Having an appropriate inventory level will ensure that the important cooking ingredients are accessible for food preparation and cooking.