Kitchen Manager

Job Description

With limited supervision, your role is to support the back‑of‑house team members and food and beverage director within a specific restaurant, through maintenance of kitchen standards, and strive to achieve overall quality and consistency on a daily basis. This role should be a leader with a coaching attitude in helping the restaurant management team and team members run efficient back‑of‑house operations.

• Maintain high employment quality standards consistent with Valley Hospitality policies
• Assist in set ups for the opening crew in the kitchen
• Check schedule for incoming team members
• Adhere and coach security procedures
• Check out the close from the night before
• Review inventory on a daily basis
• Prepare to receive orders
• Keep track of self‑life adherence
• Check temps on freezer, dish machine and refrigeration units before prepping
• Knowledge of the flavor profile and specifications of menu items
• Follow recipe cards with no compromise
• Review the daily sanitation checklist and conduct the checks
• Conduct daily health inspections
• Adhere to sanitation, temperature and food safety standards
• Work the flow of the tickets to ensure good cook times

• Must be able and willing to work a flexible schedule
• Legal authorization to work in the United States
• Minimum 18 years of age

• Previous experience in restaurant industry
• Previously held positions of leadership
• Trained and proficiency in all areas of the back‑of‑house functions
• Restaurant kitchen experience