Job Description

The Boss Bar is looking for a Kitchen Manager.

Job description entails overseeing all aspects of a restaurant kitchen, including managing staff, ensuring food quality, maintaining inventory, supervising food preparation, and upholding food safety standards, essentially acting as the leader of the culinary team while managing the kitchen's operations effectively.

• Staff Management:
  Hire, train, supervise and schedule all kitchen staff. 
• Food Quality Control:
  Ensure all dishes are prepared to the highest quality standards, maintaining consistency and taste. 
• Inventory Management:
  Monitor and order food supplies, minimizing waste, maintaining proper stock levels and storage areas, counting and recording inventory. 
• Food Safety Compliance:
  Enforce strict food safety and sanitation protocols, adhering to all health regulations. 
• Cost Control:
  Manage kitchen expenses by optimizing ingredient usage and controlling food costs. 
• Kitchen Operations:
  Oversee the daily workflow in the kitchen, ensuring smooth and efficient food production. 
• Training and Development:
  Provide ongoing training to kitchen staff on new techniques, recipes, and safety procedures. 
• Performance Evaluation:
  Monitor staff performance and provide feedback to improve culinary skills. 
• Communication:
  Collaborate with other departments, including the front-of-house staff, to ensure seamless service.

Required Skills:

• Culinary Expertise: Extensive experience as a chef with strong cooking skills and knowledge of various cuisines. 
• Leadership Abilities: Proven ability to lead and motivate a kitchen team effectively. 
• Management Skills: Experience in managing budgets, scheduling, and inventory control. 
• Food Safety Certification: Valid food safety certification, such as ServSafe. 
• Problem-Solving Skills: Ability to quickly identify and resolve issues in the kitchen. 
• Communication Skills: Excellent communication skills to interact with staff, management, and vendors. 

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