KITCHEN MANAGER

Description

Job Summary: We are seeking a Kitchen Manager with a Bachelor's Degree in Gastronomy to supervise operations, ensure food quality, and manage teams. Key Responsibilities: 1. Lead supervision of "Mise en place" and dish expediting. 2. Implement and monitor food safety systems (HACCP, Standard 251). 3. Conduct sales forecasting and inventory control to optimize resources. We seek a Kitchen Manager with a Bachelor's Degree in Gastronomy, available for rotating shifts. **"Mise en place" Supervision:** Ensure all stations have their ingredients and equipment prepared before service begins. **Food Safety Control:** Implement and monitor systems such as **HACCP** or **Standard 251** (receiving, cooking, and storage temperatures). **Dish Expediting (The Pass):** Act as the final quality checkpoint, verifying that each dish meets aesthetic and temperature standards before being served to the customer. **Sales Forecasting:** Estimate required ingredient quantities (par-stock) based on seasonality to avoid over- or under-purchasing. **Inventory Control:** Monitor stock levels, conduct monthly inventories, and minimize waste (waste management). **Ongoing Training:** Train staff in cutting, cooking techniques, and service standards. **Performance Evaluation:** Identify talent for promotions and manage internal conflicts in a high-stress environment. **Communication with Front-of-House (FOH):** Coordinate with the Head Waiter to ensure smooth service and that waitstaff are knowledgeable about each dish's ingredients. Employment Type: Full-time Salary: $12,000.00 - $15,000.00 per month Benefits: * Staff cafeteria service Work Location: On-site employment