Kitchen Manager Cover Letter

I would like to submit my application for the kitchen manager opening. Please accept this letter and the attached resume.

Previously, I was responsible for operational oversight of personnel performing galley/food service related actions in areas of proper and safe food handling, preparation, serving, inventory, and replenishment ordering.

I reviewed the requirements of the job opening and I believe my candidacy is an excellent fit for this position. Some of the key requirements that I have extensive experience with include:

• Experience with computer applications and POS systems
• Thorough understanding of State labor, employment and wage & hour laws
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices
• An employee advice and guidance service and the healthcare service, Best Doctors
• Assists the General Manager in planning and analyzing administration and operations manpower
• Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers
• Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation

Please consider me for the kitchen manager opportunity. I am including my resume that lists my qualifications and experience.

In my previous role, I was responsible for training for all QA, food safety, and sanitation programs.

My experience is an excellent fit for the list of requirements in this job:

• Attends University of Perkins and successfully completes all coursework
• Achieves and maintains ServSafe certification
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications
• Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness
• Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements
• Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application
• Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction