Benefits:

Competitive salary

Employee discounts

Flexible schedule

Health insurance

Paid time off

Kitchen Manager (KM) – Calypso Bar & Grill

Position Overview

Calypso Bar & Grill is seeking an experienced and driven Kitchen Manager to lead back-of-house operations in a high-volume, fast-paced environment. This role is responsible for ensuring consistent food quality, managing costs, developing team members, and maintaining operational excellence. The Kitchen Manager partners with restaurant leadership to deliver a high-quality guest experience while supporting overall business performance.

Key Responsibilities

Operations Management

Oversee daily kitchen operations to ensure efficient and consistent execution

Maintain high standards for food quality, presentation, and portioning

Monitor ticket times and support a smooth flow of service

Ensure all stations are properly staffed, prepped, and ready for service

Financial Performance

Manage food cost and kitchen labor in alignment with company targets

Oversee ordering, receiving, and inventory processes

Identify and address cost variances to improve profitability

Maintain accurate recipe costing and data within Restaurant365

Team Leadership & Development

Recruit, train, and develop back-of-house team members

Foster a positive, team-oriented work environment

Provide ongoing coaching, feedback, and performance management

Create schedules that align with business levels and labor goals

Food Safety & Compliance

Ensure compliance with all health department and food safety standards

Maintain a clean, organized, and inspection-ready kitchen

Enforce proper food handling, storage, and sanitation procedures

Inventory & Product Management

Establish and maintain pars and prep systems to support business volume

Conduct regular inventory counts and ensure product availability

Minimize waste and promote efficient product utilization

Collaboration

Partner with front-of-house leadership to ensure seamless service

Support execution of private events and large parties

Communicate effectively regarding menu items, inventory, and service needs

Reporting Structure

Reports directly to the General Manager and Corporate Chef

Maintains accountability to the Operations Manager and Owners for financial performance, cost control, and operational standards

Oversees all Back-of-House team members, including line cooks, prep cooks, and dish staff

Qualifications

2+ years of kitchen management or supervisory experience in a high-volume environment

Strong understanding of food costing, inventory control, and kitchen operations

Proven ability to lead, motivate, and develop teams

Experience with Restaurant365 or similar systems preferred

ServSafe (or equivalent) certification required

Work Environment

Fast-paced, high-volume restaurant setting

Availability to work nights, weekends, and holidays

Ability to stand for extended periods and lift up to 50 lbs

Additional Requirements

Experience managing food cost and labor to defined targets required

Experience with inventory systems and variance tracking required

Comfortable working in a performance-driven environment with measurable goals