More jobs:
Kitchen Manager
Job in
Dothan, Houston County, Alabama, 36303, USA
Listed on 2026-07-16
Listing for:
Cooperrestaurants
Full Time
position Listed on 2026-07-16
Job specializations:
-
Restaurant/Food Service
Food & Beverage, Cook & Chef, Restaurant Manager, Catering
Job Description & How to Apply Below
If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.
KITCHEN MANAGERFull-time Regular Management Mobile, AL, US
25 days ago Requisition
REPORTS TO:
Executive Chef
POSITION SUMMARY: Provides day-to-day assistance and support to the restaurant Chef and Kitchen Staff by providing supervision of kitchen operations, food quality, food preparation and staff job performance in the absence of the Chef. Functions as the lead cook on shifts designated by the Chef.
ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)
- Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and works the cooks’ line (as either the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef.
- Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Chef.
PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions)
- Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
- Must be able to constantly stand and exert well‑paced mobility for a period up to (4) hours in length.
- Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
- Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers.
- Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
- Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
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