Kitchen Manager/Lead Line Cook

United States
District of Columbia
Apr 03, 2024
Kitchen Manager
Oversees all in-house food production and retail food ordering/stock management. Manages food preparation staff. Develops and implements new procedures for food production as needed.

Managers shifts from either the line or as Expo
Orders raw ingredients for all food produced, monitoring quality and cost.
Orders retail food from various vendors, liaising with sales representatives and suppliers.
Orders kitchen supplies and equipment.
Sources new vendors to fit the needs of the restaurant as it expands, maintaining an emphasis on high-quality, fresh products.
Analyzes cost of food orders and looks to reduce waste.
Ensures deliveries are received and documented correctly.
Food preparation
Ensures consistent, quality preparation of prepared foods.
Maintains a clean, organized preparation area and walk-in refrigerator.
Trains all food preparation staff.
Ensures safe handling and storage of all food.
Oversees rotation of stock to prevent waste.
Develops new menu items (criteria below.)
Assists is pricing retail food
Works with GM to ensure efficient production of food.

Additional Responsibilities:
Design, develop, and implement a HACCP plan.
Analyze food cost/profits.
Job Type: Full-time
Salary: From $25.00 per hour
Employee discount
Flexible schedule
Health insurance
Paid time off
Paid training

Restaurant/Kitchen Management experience required
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