ESSENTIAL FUNCTIONS

• Ensure department compliance with all food safety, sanitation, ServSafe, and HACCP requirements.
• Manage and maintain employee schedules to ensure appropriate staffing levels while controlling labor costs and meeting operational needs.
• Coordinate and process payroll-related activities including timecard review, attendance tracking, and payroll submissions.
• Oversee food, beverage, and supply ordering to maintain appropriate inventory levels and minimize waste.
• Monitor inventory, conduct regular stock counts, reconcile variances, and maintain accurate inventory records.
• Review receiving documentation, invoices, and vendor deliveries to ensure accuracy and compliance with purchasing standards.
• Tracking food costs, labor costs, inventory usage, and purchasing trends.
• Maintain department records including schedules, payroll documentation, food safety logs, inventory reports, receiving records, and other operational documentation.
• Communicate regularly with the General Manager, Executive Chef, warehouse staff, and Human Resources to coordinate purchasing, staffing, and operational needs.
• Supervise chefs, cooks, and utility staff to ensure work is completed efficiently, safely, and according to established standards.
• Attend and participate in departmental and safety meetings.
• Under the guidance of the General Manager, assist with seasonal opening, closing, setup, and teardown activities.
• Perform other related duties as assigned.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma or G.E.D. required; Associate’s degree or Culinary School diploma preferred.
• Three years of experience in kitchen management, food service operations, or culinary supervision required.
• Demonstrated experience with staff scheduling, inventory management, purchasing, receiving, and payroll administration preferred.
• Proficiency with Microsoft Windows, Outlook, Word, Excel, POS systems, scheduling software, and payroll/timekeeping systems.
• Knowledge of food cost controls, labor management, inventory practices, and purchasing procedures.
• Possess or be able to successfully obtain ServSafe Manager Certification.

PHYSICAL AND MENTAL REQUIREMENTS

• Move about accomplishing tasks, particularly frequent movement throughout kitchen and restaurant facilities.
• Bend, lift, carry, reach, and work in a fast-paced environment.
• Lift, carry, and push up to 10 lbs. regularly, 15–20 lbs. frequently, and up to 30 lbs. occasionally.
• Stand for extended periods.
• Climb stairs regularly.
• Communicate effectively in English with employees, managers, vendors, and guests.
• Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

• Commercial kitchen equipment including ovens, ranges, mixers, knives, and food preparation equipment.
• Office equipment including computers, phones, printers, copiers, scanners, and payroll/scheduling software.
• Inventory management and purchasing systems
• Required Personal Protective Equipment (PPE) .