Kitchen Manager - MBird

Three Oaks Hospitality’s collection of community-driven restaurants and bars is seeking a motivated and outgoing individual to fill the role of Kitchen Manager at M.Bird. M.Bird is Tampa’s premier rooftop destination perched high above historic Armature Works. This sophisticated, deco-inspired lounge offers unparalleled, waterfront views of Tampa’s ever-growing cityscape.

The kitchen manager will work under the direction of the General Manager and fulfills a variety of responsibilities, including overseeing the daily operations of the kitchen and ensuring guest satisfaction. From solving customer service issues to performing quality control, there’s nothing they don’t do. Pre-employment background and drug screening is required and applicants must have availability to work evenings, weekends, and holidays. If you are dedicated to details and thrive in a fast-paced environment, this job is for you!

Supervisory Responsibilities:

• Supervise, train, and motivate kitchen staff, including line and prep cooks.
• Schedule and organize shifts to ensure adequate coverage and optimal productivity.
• Promote effective communication and teamwork among kitchen staff and other departments.

Duties/Responsibilities:

• Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality.
• Monitor food inventory levels, place orders, and manage food costs to maximize profitability.
• Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards.
• Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service.
• Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.
• Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records.
• Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols.
• Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.
• Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.
• Collaborate with management to create menus and specials
• Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary.
• Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages.
• Performs other related duties as assigned.

Required Skills/Abilities:

• In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations.
• Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments.
• Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment
• Familiarity with kitchen equipment, maintenance, and troubleshooting.
• Flexibility to work evenings, weekends, and holidays as required by the restaurant's operational needs.

Education and Experience:

• High school diploma or GED
• Previous experience as a kitchen manager, sous chef, or in a similar supervisory role within a restaurant or the hospitality industry.
• Culinary degree preferred
• Valid Food Handlers Certificate

Physical Requirements:

• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds.

Benefits:

• Generous paid time off
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking