Summary from listing
The Kitchen Manager supports the restaurant manager in a medium-volume restaurant with moderately complex kitchen and culinary operations. The role supervises and assigns work to non-management kitchen staff, maintains staffing, cleanliness, inventory, equipment, recipes, expediting, and walk-in planograms, trains cooks and prep cooks, identifies staffing changes, and ensures compliance with company, franchise, and regulatory standards. The position is exempt, typically reports to the Restaurant Manager, and requires a high school diploma or GED, at least two years of relevant medium-volume or multi-unit kitchen experience, and strong team-management and customer-service skills.
