Kitchen Operations Manager
1 week ago
Kinara Indian Cuisine seeks a seasoned Kitchen Operations Manager to oversee our kitchen operations.
Job SummaryThe successful candidate will be responsible for ensuring that all kitchen activities are carried out efficiently and effectively, adhering to our high standards of quality, cleanliness, and customer satisfaction.
This is an excellent opportunity for a skilled professional looking to take on new challenges in a dynamic kitchen environment.
We offer a competitive salary of $70,000 - $90,000 per annum, depending on experience, plus benefits including health insurance, paid time off, and opportunities for career growth and development.
To be successful in this role, you should possess strong leadership and communication skills, with the ability to motivate and train staff, manage inventory and supplies, and maintain accurate records and reports.
You must also have excellent problem-solving skills, with the ability to work under pressure in a fast-paced kitchen environment.
A minimum of 2 years' experience in a similar role is required, with a strong background in food preparation, cooking, and kitchen management.
Familiarity with inventory management systems and point-of-sale software is an asset.
If you are a motivated and organized individual with a passion for delivering exceptional results, we encourage you to apply for this exciting opportunity.
Key Responsibilities- Oversee all kitchen activities, including food preparation, cooking, and presentation.
- Manage inventory and supplies, ensuring that they are adequate and maintained at optimal levels.
- Maintain accurate records and reports, including inventory levels, sales data, and employee performance.
- Train and supervise kitchen staff, providing guidance and support to ensure that they meet our high standards.
- Implement and maintain effective safety and sanitation protocols, ensuring compliance with relevant regulations and standards.
- Collaborate with other departments to ensure seamless operation of the restaurant, including front-of-house staff and management.
- Bachelor's degree in Hospitality, Culinary Arts, or a related field.
- Minimum of 2 years' experience in a similar role, preferably in a fine dining or high-volume restaurant setting.
- Strong leadership and communication skills, with the ability to motivate and train staff.
- Excellent problem-solving skills, with the ability to work under pressure in a fast-paced kitchen environment.
- Familiarity with inventory management systems and point-of-sale software is an asset.
- Knowledge of food safety and sanitation protocols, as well as local health and safety regulations.
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