Kitchen Manager

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 Restaurant 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.