Kitchen Manager

Duties:

Hire, train, schedule, and evaluate back-of-house team members including line cooks, prep cooks, and dishwashers.
Monitor stock levels, track food waste, order ingredients from suppliers, and manage deliveries.
Enforce health and safety codes, maintain clean preparation stations, and monitor food plating and temperature.
Control labour and food costs, track budgets, and assist in menu pricing or development.
Coordinate line pacing during peak service hours and resolve bottlenecks.

Requirements:

Grade 12
A formal qualification
Proven work experience as a kitchen manager or senior head cook.
Strong knowledge of food safety regulations and sanitation guidelines (such as HACCP or equivalent certifications).
Leadership qualities with effective communication and problem-solving skills.
Ability to handle a fast-paced environment and work flexible shifts, including evenings and weekends.