Description At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered. The Kitchen Manager will oversee kitchen operations within a single restaurant location, ensuring consistency, quality, and efficiency. This role is integral in managing kitchen staff, inventory, and food safety, supporting the restaurant’s continued growth and success. Requirements • Exemplify the Triple T Hospitality Experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. • Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant. • Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation. • Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards. • Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems. • Analyze sales and margin data to drive culinary profitability. Set goals and KPIs for kitchen performance. Ensure labor budgets for the kitchen are met and managed effectively. • Build and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to achieve cost efficiencies. Ensure compliance with all federal, state, and local health and safety regulations. • Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines. • Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff. • Fill out shift reports and review food sales versus last year, pinpointing opportunity areas and how to impact them. • Assist with kitchen meetings, including agenda and presentation, and communicate any culinary information to the team. • Assist with the upkeep of the recipe books & all training material • Assist with operational reviews. • Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules. • Ensure recipe accuracy and quality, maintaining consistency in food preparation. • Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste. • Provide support to kitchen staff during peak times to ensure smooth operations. • Schedule, coordinate, and appoint activities to kitchen staff to ensure smooth operations. • Supervise food preparation and cooking to maintain consistency and efficiency. • Hold kitchen staff accountable for performance, adherence to standards, and productivity. • Identify staffing needs, recruit, and recommend candidates for hiring. • Coach and develop crew members, fostering skill growth and teamwork. • Complete back-of-house performance reviews in a timely manner. • Implement and uphold kitchen safety protocols to create a secure working environment. • Monitor ingredient inventory levels to ensure proper stock and minimize waste. Oversee kitchen sanitation and enforce health and safety guidelines. • Conduct regular line checks to maintain consistency and quality in food preparation. • Monitor ticket times throughout each shift to optimize food service speed. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: • Strong knowledge of kitchen operations, menu implementation, and food safety standards. • Ability to lead and motivate kitchen staff and communicate effectively with team members and guests. • Ability to assess operational data, identify trends, and provide strategic recommendations. • High accuracy in managing inventory, financial reporting, and compliance processes. • Strong troubleshooting skills to address operational challenges and guest concerns. • Identify opportunities to streamline kitchen operations and enhance efficiency. • Ability to handle sensitive information with discretion and integrity.