Tavern Kitchen Manager - Quick Hire!

The hiring establishment is a well-established kitchen operation within a vibrant hospitality setting, likely a restaurant or a tavern, known for delivering exceptional culinary experiences to its guests. This kitchen prides itself on maintaining high standards of food quality, safety, and guest satisfaction, managing a team that coordinates seamlessly to handle daily operations efficiently. The company emphasizes compliance with all health department regulations and internal policies, ensuring that every dish served meets precise menu specifications and industry standards. Located within an environment that experiences variable business volumes, this establishment requires a dynamic and proficient kitchen leader who can adapt and manage operations fluidly throughout each day. Employment here is full-time with the compensation commensurate with the responsibilities of overseeing a sizable kitchen team and streamlining food preparation processes to uphold guest expectations. This role is a pivotal leadership position responsible for the overall management and execution of kitchen operations, ensuring that the food preparation flow is smooth, timely, and upholds quality benchmarks. The Kitchen Manager will take complete charge of the kitchen, planning, organizing, and implementing daily assignments. Managing a team of up to 15 kitchen staff members, the role demands the ability to enforce company policies, supervise food preparation methods, and maintain hygiene and sanitation standards per health department regulations. The individual must also handle escalated issues related to both guest concerns and team member challenges, underscoring their vital role in maintaining an efficient, productive, and customer-focused kitchen environment. This position requires hands-on involvement in cooking, portioning, and cleaning activities while ensuring compliance with gaming laws and federal regulations relevant to the operation. As such, the role balances practical kitchen duties with strategic management, training, and regulatory adherence, commanding a comprehensive skill set for effective leadership and operational excellence in a fast-paced, demanding food service setting.

• Must have at least two years of kitchen management experience
• Must be able to communicate effectively in various settings
• Must have problem-solving skills and common sense reasoning
• Must have writing skills for correspondence and publications
• Must have basic math skills including arithmetic and statistical inference
• Must possess intermediate computer skills
• Must be 21 years of age or older
• High school diploma or equivalent preferred
• Must be able to communicate occupational-based English proficiently
• Must obtain and maintain required work cards
• Must verify legal right to work in the United States