Kitchen Manager manages the daily operations of the kitchen, which may include but not limited to: accounting, finance, staff working schedule, inventory control and equipment supplies. Responsible for employees' training. Being a Kitchen Manager oversees other departments that contribute to the operations of the kitchen. Requires a high school diploma or its equivalent. Additionally, Kitchen Manager typically reports to a head of a unit/department. The Kitchen Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Kitchen Manager typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
Starting rate is $50,000 (variable based on qualifications and experience)
Benefits:
401 K with matching program
Paid Time Off
Health insurance
Manager meal per shift
Employee dining discount
Monthly performance bonus
Job responsibilities include: management, supervision and coordination of all kitchen-related activities. Ensuring quality preparation and presentation of menu items as well as general sanitation in accordance with established Ruth’s Chris Steak House standards, recipes and procedures. Responsible for a safe, fun, and productive work environment.
Qualified candidates must demonstrate good organization and time management skills. Must be a role model for all cooking positions and cooking skill sets adhering to professional chef standards and Ruth's Chris Steak House specs.
Must be able to work a flexible schedule and expect to work weekends, nights and holidays
Must express maturity and social skills of a hospitality professional in the fine dining arena.
Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go:
· Value for high quality food and beverage, and appreciation for the technique associated with production
· Ability to communicate effectively with team members, both BOH and FOH, Management, and Community
· Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills
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