Executive Kitchen Manager

The Executive Kitchen Manager oversees a medium-sized kitchen team of 6 to 15 staff members, leading all aspects of kitchen operations. This role is responsible for developing the kitchen menu in coordination with the head chef, with a primary focus on staff training and development, inventory and cost control, as well as ensuring exceptional customer service and quality assurance throughout the kitchen. Salary is commensurate with experience.

Responsibilities

• Manage and mentor kitchen staff to foster development and performance
• Control inventory to optimize stock levels and minimize waste
• Develop and update kitchen menus in collaboration with the head chef
• Create and manage budgets to meet financial goals
• Ensure compliance with health and safety standards
• Implement quality control measures to maintain food excellence
• Deliver comprehensive training programs for staff
• Coordinate with vendors for timely and cost-effective supply procurement
• Plan and maintain efficient staff scheduling
• Oversee cost management to maximize profitability

Required Qualifications

• Minimum 5 years of experience in kitchen management

Preferred Qualifications

• Associate degree in Culinary Arts or Culinary Management
• Proven skills in staff supervision and inventory control
• Experience with quality assurance and budget management
• Thorough knowledge of health and safety compliance
• Strong customer service orientation
• Effective leadership and communication abilities
• Excellent problem-solving skills