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Kitchen Manager

at Dharma Southern Kitchen (view profile)
Location 2603 E South Street, Orlando, Florida
Date Posted August 16, 2021
Category Restaurant
Job Type Full-time


Born and raised in Central Florida, we know southern food, and we are always creating new, imaginative, and delicious plant-based dishes along with comfort classics to feed your hunger! From our gorgeously prepared salads to our famous “Orange Bird” sloppy joe, mac ‘n cheez, chili dawgs, biscuits, and gravy or fried green tomato sandwiches there’s somethin’ for everybody.


Primary Duties

· Oversee full operations of kitchen and Back of House (BOH)

· Direct involvement in recruitment, hiring, and training of BOH staff

· Scheduling of BOH staff

· Ensuring staff understanding and adherence to recipes and menu standards

· Ensure compliance with all local and state and federal laws. Alcohol beverage, Labor, Food Code

· Ensuring BOH staff adhere to all food safety, hygiene, sanitation, and general safety standards

· Schedule and ensure completion of routine cleaning and maintenance of BOH area

· Inventory and ordering of food, supplies, and small wares

· Monitoring of food cost and profitability

· Ensuring proper system of storage and rotation

· Accompanying inspector from Regulatory Authority for regular inspections

· Regularly conducting self-inspections of BOH area

· Assisting General Manager in corrective actions to correct deficiencies found in regulatory or self-inspections

· Work with staff to properly handle all special dietary needs or food allergy concerns

· Verifying proper training of BOH staff

· Handling operational duties of “Manager on Duty”

· Leading by example

· Ensure the safety of the entire staff

· Promote teamwork among staff

· Reinforce food safety and general safety on a consistent basis

· Ability to assume all managerial duties when necessary FOH and BOH


Required Skills

· Two years of Kitchen Management experience

· Strong working knowledge of food, food safety, and kitchen operations

· Experience in a high-volume kitchen

· Strong communication skills

· Attention to detail

· Strong understanding of budgeting, ordering, forecasting and inventory

· Knowledge of plant-based food

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