Kitchen Manager- AP Fine Dining

PURPOSE/SUMMARY

The Kitchen Supervisor is primarily responsible for working alongside the Executive Chef to manage daily kitchen activities, including overseeing kitchen staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.

RESPONSIBILITIES

• Manage kitchen staff along with the Executive Chef, including providing necessary direction and training.
• Assist with the preparation and design of food menus.
• Make sure that all plates leaving the kitchen meet taste and design standards.
• Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards.
• Schedule employees to ensure that the kitchen is adequately staffed.
• Take control to quickly resolve any issues or problems that arise in the kitchen.
• Maintain kitchen inventory and order supplies.
• Confirm compliance with all sanitation and health and safety standards.
• Fill in for the Executive Chef when necessary.
• Help manage relationships with distributors and resolve issues with vendors promptly.
• Maintain and repair kitchen equipment as necessary.