Kitchen Manager

3 years

Kitchen Manager

• Managed food and supply ordering to ensure adequate inventory levels while minimizing waste and shortages.
• Reviewed vendor pricing and negotiated purchases to maintain food cost targets and maximize profitability.
• Monitored inventory levels, conducted regular stock counts, and verified invoice accuracy.
• Ensured prep lists were completed accurately and efficiently to support daily kitchen operations.
• Maintained recipe consistency, portion control, and preparation standards to ensure food quality.
• Trained kitchen staff on proper preparation procedures, food handling, and organizational practices.
• Coordinated with vendors to source quality products at competitive prices.
• Implemented inventory and ordering systems to improve efficiency and reduce unnecessary costs.
• Verified product deliveries for quality, quantity, and pricing discrepancies.
• Maintained compliance with food safety and sanitation standards while supporting smooth kitchen operations.

Compensation: Salary ($70,000.00 - $80,000.00)

Culinary Leadership

Training and Development

Quality Control

Time Management

Problem Solving

Adaptability

Attention to Detail

Organizational Skills

Collaboration

Creativity in Menu Design

Customer Service Orientation

Stress Management

Decision Making

Interpersonal Skills

Operational Efficiency

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