About the Role:
At Riverside Harvest Bistro, we believe exceptional dining experiences begin with outstanding kitchen leadership. We are looking for a Kitchen Manager (m/f/d) to oversee daily back-of-house operations, maintain high culinary standards, and support a collaborative kitchen environment. This role is ideal for someone who enjoys balancing operational excellence, food quality, and team development while ensuring every guest receives a consistently memorable dining experience.
Why Work With Us?
Supportive Workplace:
Join a welcoming team where collaboration, respect, and professionalism are valued every day.
Modern Kitchen:
Work in a well-equipped kitchen with quality equipment, efficient workflows, and a strong commitment to food safety.
Career Development:
Receive ongoing training, leadership development opportunities, and clear pathways for career advancement within our growing restaurant.
Work-Life Balance:
We promote fair scheduling, teamwork, and a positive workplace culture that supports long-term success.
Key Responsibilities
Kitchen Operations:
Oversee daily kitchen activities, ensuring efficient food preparation, quality standards, and timely service.
Team Supervision:
Support, coach, and schedule kitchen staff while fostering a productive and respectful working environment.
Inventory Management:
Monitor food inventory, place supply orders, minimize waste, and maintain cost-effective stock levels.
Food Safety and Compliance:
Ensure compliance with food safety regulations, sanitation standards, and company operating procedures.
Quality Assurance:
Maintain consistency in food presentation, portion control, and recipe execution across all menu items.
Collaboration:
Work closely with front-of-house staff and restaurant management to deliver an outstanding guest experience.
What We Are Looking For
Experience:
3 to 5 years of experience in restaurant kitchen operations, including at least 1 year in a supervisory or team leadership role.
Leadership Skills:
Ability to motivate kitchen staff, delegate responsibilities effectively, and maintain a positive team culture in a fast-paced environment.
Operational Knowledge:
Strong understanding of inventory control, food costing, kitchen scheduling, and restaurant operations.
Food Safety:
Knowledge of food handling regulations, sanitation practices, and workplace health and safety standards.
Communication:
Excellent interpersonal and organizational skills with the ability to work collaboratively across departments.
Mindset:
A proactive, detail-oriented professional who remains calm under pressure, embraces continuous improvement, and is committed to delivering exceptional food quality and operational excellence.
Pay: $3,997.00-$4,254.00 per month
Work Location: In person
