As the kitchen manager, you will ensure that all food is prepared and served consistently according to the restaurant's recipes, portioning, cooking, and serving standards. You will oversee inventory orders and deliveries to maintain the quality of food products and ensure that food costs are managed through standard recipes and waste control, which includes proper food holding and refrigeration temperatures. Additionally, you will collaborate with the general manager to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menus.

In this role, you will create departmental rules, policies, and procedures to ensure a safe and friendly work environment and administer corrective action for violations. Additionally, you will maintain cleaning schedules to ensure all equipment is in working order, promptly prepare invoices, and schedule workers in anticipation of business activity.

Minimum Qualifications:  

• High school diploma or GED
• At least three years of experience working in a kitchen

Preferred Qualifications: 

• Knowledge of baking 

Certificates, licenses, and registrations:

• Valid driver’s license
• Approval as a SCAD-authorized driver

Work Hours: The university work week is Sunday through Saturday. Most offices are open Monday through Friday from 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings. 

ADA Tag: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.