{"id":2975130,"url":"https://alion.io/job/fugentex-solutions-kitchen-manager","title":"Kitchen Manager","company":{"id":3806667,"name":"FuGenTex Solutions","domain":"fugentex.com","url":"https://alion.io/company/fugentex-solutions","size_band":"501-1000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"WP Job 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Title\nKitchen Manager\nDepartment\nF&B Production\nReports To\nDirectors / Head - Operations\nIndustry\nHospitality / Hotels & Resorts / Fine Dining / Catering\nCore Competencies\nKnowledge and Skills:\nStrong Crisis Management, Leadership & Cross-Functional Communication Abilities.\nAttitude:\nGood Communication Skill.\nSystem Oriented\nHigh Energy Level\nCan Do Attitude & Achiever\nTeam Oriented\nExperience/ Qualifications\nExperience: 5 to 8 years of experience in kitchen leadership or commercial food service.\nEducation: High school diploma or equivalent; a culinary degree or restaurant management certification is a plus.\nCertifications: Valid food manager or sanitation certification (such as ServSafe).\nSkills: Strong leadership, communication, problem-solving under pressure, and basic computer literacy for inventory software.\nJob Responsibilities\nOverview: A Kitchen Manager oversees the daily back-of-house operations, staff management, food safety, and cost control of a commercial kitchen\nOperational & Culinary Expertise\nFood Safety and Sanitation: Mastery of local health codes, ServSafe protocols, and hazard prevention.\nInventory Management: Precise tracking of stock levels, waste reduction, and shelf-life monitoring.\nKitchen Efficiency: Optimizing station setups and workflows to handle peak rushes smoothly.\nQuality Assurance: Consistent enforcement of recipe specs, portion sizes, and plating standards.\nFinancial & Business Acumen\nCost Control: Managing Food Cost Percentage and Labor Cost Percentage against strict budgets.\nVendor Management: Negotiating pricing, verifying deliveries, and managing supplier relationships.\nMenu Engineering: Collaborating on menu pricing and design to balance popularity with high profitability.\nLeadership & People Management\nTalent Development: Recruiting, onboarding, training, and mentoring a diverse back-of-house team.\nScheduling Optimization: Balancing labor costs with the\ncoverage needed for smooth shifts.\nConflict Resolution: De-escalating high-stress kitchen tensions and maintaining positive staff morale.\nBehavioral & Personal Attributes\nCrisis Management: Staying calm and finding fast solutions when equipment breaks or staff call out.\nPhysical Stamina: Ability to stand for long periods, work irregular hours, and lift heavy stock items.\nClear Communication: Delivering precise instructions between the kitchen team and front-of-house staff.\nCompensation\n60 K to 80 K per month","description_format":"text","description_chars":2444,"description_truncated":false,"requirements":{"experience_years_min":5,"management_years_min":5,"team_size_min":null,"manages_managers":false,"education":{"level":"high_school","optional":true},"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["DevOps & Platform Engineering","Cloud Consulting & 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