Kitchen Mgr.

Description

At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered.

The Kitchen Manager will oversee kitchen operations within a single restaurant location, ensuring consistency, quality, and efficiency. This role is integral in managing kitchen staff, inventory, and food safety, supporting the restaurant’s continued growth and success.

Requirements

• •Exemplify the Triple T Hospitality Experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members.
• •Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant.
• •Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation.
• •Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards.
• •Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems.
• •Analyze sales and margin data to drive culinary profitability. Set goals and KPIs for kitchen performance. Ensure labor budgets for the kitchen are met and managed effectively.
• •Build and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to achieve cost efficiencies. Ensure compliance with all federal, state, and local health and safety regulations.
• •Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines.
• •Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff.
• •Fill out shift reports and review food sales versus last year, pinpointing opportunity areas and how to impact them.
• •Assist with kitchen meetings, including agenda and presentation, and communicate any culinary information to the team.
• •Assist with the upkeep of the recipe books & all training material
• •Assist with operational reviews.
• •Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules.
• •Ensure recipe accuracy and quality, maintaining consistency in food preparation.
• •Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste.
• •Provide support to kitchen staff during peak times to ensure smooth operations.
• •Schedule, coordinate, and appoint activities to kitchen staff to ensure smooth operations.
• •Supervise food preparation and cooking to maintain consistency and efficiency.
• •Hold kitchen staff accountable for performance, adherence to standards, and productivity.
• •Identify staffing needs, recruit, and recommend candidates for hiring.
• •Coach and develop crew members, fostering skill growth and teamwork.
• •Complete back-of-house performance reviews in a timely manner.
• •Implement and uphold kitchen safety protocols to create a secure working environment.
• •Monitor ingredient inventory levels to ensure proper stock and minimize waste. Oversee kitchen sanitation and enforce health and safety guidelines.
• •Conduct regular line checks to maintain consistency and quality in food preparation.
• •Monitor ticket times throughout each shift to optimize food service speed.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• •Strong knowledge of kitchen operations, menu implementation, and food safety standards.
• •Ability to lead and motivate kitchen staff and communicate effectively with team members and guests.
• •Ability to assess operational data, identify trends, and provide strategic recommendations.
• •High accuracy in managing inventory, financial reporting, and compliance processes.
• •Strong troubleshooting skills to address operational challenges and guest concerns.
• •Identify opportunities to streamline kitchen operations and enhance efficiency.
• •Ability to handle sensitive information with discretion and integrity.