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KITCHEN MANAGER

Pay: $45,000.00 – $50,000.00 per year

Position overview:

The kitchen manager is responsible for overseeing all back-of-house operations, ensuring food preparation, quality control, and kitchen efficiency meet our high standards, while leading the planning and execution of culinary services for special events. This role manages food production, inventory, staffing, food safety and quality standards while coordinating event preparation through detailed review of Banquet Event Orders (BEOs), accurate purchasing and flawless menu execution.

Essential Duties and Responsibilities

Kitchen Operations:

• Manage all daily kitchen operations, including food preparation, production, sanitation and closing procedures.
• Supervise, train, coach and develop kitchen staff to maintain high performance and accountability.
• Create staff schedules that align with business demands and labor budgets.
• Monitor inventory levels and oversee purchasing, receiving, storage and rotation of food products.
• Complete monthly inventory counts and logging of waste.
• Approve invoices accurately and timely and keep records of any credits.
• Maintain food cost, portion control and waste reduction initiatives.
• Ensure compliance with all health department regulations, food safety standards and company policies.
• Conduct routine inspections of kitchen equipment and coordinate maintenance or repairs as needed.
• Maintain a clean organized and safe kitchen environment.
• Leadership and Administration
• Foster a positive, team-oriented work environment focused on collaboration and continuo improvement.
• Assist with menu development, recipe standardization and seasonal offerings.
• Monitor labor and operating expenses while meeting budget goals.
• Address operational challenges quicky and implement effective solutions.
• Support hiring, training, performance evaluations and disciplinary actions as needed.
• Ensure consistent communication between kitchen staff and management.

Event Planning and Execution

• Review and interpret Banquet Event Order (BEOs) to ensure all event requirements are understood and executed accurately.
• Plan production schedules and staffing based on event volume and operational needs.
• Order food, beverages and supplies appropriate for scheduled events while controlling food costs and minimizing waste
• Coordinate with the Event, Sales and Front-of-house teams to ensure seamless communication and successful event execution.
• Oversee preparation, timing and presentation for banquets, catered events and special functions.
• Ensure all event menus ae executed consistently according to recipes, quality standards and guest expectations.

Qualifications & Experience:

• A minimum of 5 years of experience in varied kitchen positions, including food preparation, line cook, and expediter.
• At least 3 years of experience as a Kitchen Manager or in a similar role within a high-volume kitchen environment.
• Experience in menu development, cost management, and inventory control.

Skills:

• Strong leadership and team management abilities.
• Excellent organizational skills and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Proficiency in Microsoft Office (Word, Excel) and familiarity with kitchen management software.
• Extensive knowledge of food safety concepts and practices; ServSafe certification preferred.

Physical Requirements:

• Ability to stand for extended periods and lift items weighing up to 50 pounds.
• Must be able to work a flexible schedule, including day, evening, and weekend shifts.

Experience:

• Kitchen management: 1 year (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Hagerstown, MD 21740 (Preferred)