Kitchen Manager jobs in Roswell, GA

Job Summary:
Join the vibrant team at Twisted Pye, Douglasville HOTTEST & NEWEST Fast Casual Restaurant! We are aiming to have the best pizza in the country and we need EXPERIENCED and TALENTED individuals to learn from our executive chef and be able to execute his menu flawlessly. We need a leader who takes pride in the kitchen as if it was their own home! We are seeking a skilled and experienced BOH Lead to join our team. As a lead, you will be responsible for preparing and cooking delicious pizzas according to our recipes and customer preferences. Your expertise in food handling, food safety, and culinary techniques will contribute to the success of our restaurant.

Responsibilities:

• Partner with the Executive Chef to plan menus for all food outlets in the Restaurant.
• Partner with FOH Lead to create weekly / monthly reports assessing the restaurant profitability and report to ownership.
• Establish all BOH Opening, Closing, Prep, and related checklists and ensure the team adheres to them.
• Ensure BOH staff is wearing the appropriate uniform, shoes, and attire.
• Perform inventory on an agreed upon basis and report the findings to ownership.
• Schedules and coordinates the work of cooks, pizza makers, dish washers and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends culinary, food and beverage staff and management meetings.
• Consults with management about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with the management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits the dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.
• Coordinate with the Executive Chef to Assess, Interview, select, train, supervise, counsel and discipline all employees in the culinary department.
• Provide, develop, train, and maintain a professional workforce.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of
• responsibility.
• Monitor and maintain kitchen equipment; schedule repairs and replacements as needed.
• Oversee food ordering, inventory management, and waste control to optimize costs and minimize shortages.
• Collaborate with the front of the house manager to provide excellent customer service and streamline operations.
• Develop and implement strategies to enhance productivity and efficiency within the kitchen.
• Handle any issues that arise in the kitchen and act swiftly to resolve conflicts or problems.
• Perform other duties as directed.

Skills:

• Pizza Experience preferred but not required
• Proven experience as a kitchen manager or chef in a fast-paced restaurant environment.
• Strong leadership skills and the ability to manage and motivate a team.
• Knowledge of food preparation and presentation techniques.
• Excellent organizational and time management skills.
• Proficiency in managing budgets, cost controls, and inventory management.
• A solid understanding of health and safety regulations pertaining to the foodservice industry.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Excellent time management skills to ensure orders are prepared in a timely manner
• Experience in catering or working in a restaurant setting is preferred

We offer competitive pay based on experience and skills. This is an opportunity to join a dynamic team and contribute to the success of our restaurant. If you have a passion for cooking and creating delicious pizzas, we would love to hear from you.

Education:

• High school diploma required; culinary school or hospitality management degree preferred.

Job Types: Full-time, Part-time

Pay: $12.00 - $20.00 per hour

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed
• Weekends only

Application Question(s):

• Please describe the type of reports you have created to ensure the BOH is running profitably?
• Can you describe your previous experience managing a restaurant kitchen?
• Can you give examples of how you have maintained health and safety standards in your previous kitchens?
• Have you done food costing and if so, what software did you use?
• How far do you live from the restaurant at 1851 Market Street, Douglasville GA 30135?

Shift availability:

• Night Shift (Required)
• Day Shift (Preferred)

Ability to Commute:

• Douglasville, GA 30135 (Required)

Work Location: In person