Kitchen Manager - Douglas Derby
Douglas, WY
A kitchen supervisor, also known as a kitchen manager, is responsible for the day-to-day operations of a kitchen. Their duties include:
- Food safety: Ensuring that food is prepared and cooked in compliance with health and safety regulations
- Food execution: Ensuring all areas of the prep is complete and ready for service; assigning, executing or assisting in all areas of the kitchen.
- Staff management: Assigning tasks, training new employees, resolving conflicts, and evaluating performance
- Inventory management: Ordering supplies and monitoring inventory to ensure the kitchen runs smoothly, including ordering with food cost management.
- Menu planning: Assist in planning menu changes with manager and working closely with catering director to properly execute events.
- Menu Standards: Make sure all staff are following the standards of the menu and the quality is up to standard.
- Labor Standards: Ensure labor in kitchen is held and acceptable to execute service.
- Customer relations: Dealing with customer complaints and queries
- Kitchen equipment: Cleaning and maintaining kitchen equipment
- Food stock: Rotating food stock
- Setting goals: Setting goals and targets for the kitchen staff
- Monitoring progress: Monitoring the progress of the kitchen staff. Including helping and training staff members. Building a team to perform at the highest level with a positive attitude.
- Providing feedback: Providing feedback and guidance to the kitchen staff