Benefits:

Bonus based on performance

Free food & snacks

Opportunity for advancement

Position Summary

The Kitchen Manager oversees all back-of-house operations to ensure exceptional food quality, efficient workflow, and a clean, safe, and well-organized kitchen. This role is responsible for supervising kitchen staff, maintaining inventory levels, managing food costs, enforcing food-safety standards (ServSafe/HACCP), and supporting a positive team culture that aligns with the restaurant’s brand and service goals.

Key Responsibilities

Daily Operations

Oversee all kitchen operations during service, ensuring consistent food quality, portioning, and presentation.

Lead and support cooks, prep staff, dishwashers, and other BOH team members.

Conduct daily pre-shift meetings to review specials, prep lists, and service expectations.

Ensure efficient ticket times and smooth communication with FOH managers.

Food Quality & Safety

Maintain strict compliance with ServSafe, HACCP, and local health department guidelines.

Perform daily line checks and enforce sanitation procedures throughout all shifts.

Ensure proper food storage, labeling, rotation (FIFO), and temperature controls.

Inventory & Cost Management

Manage ordering, receiving, and inventory of food, beverages, and supplies.

Monitor and control food costs, waste, and portion sizes to achieve profitability targets.

Work with ownership/management to evaluate vendors and negotiate pricing.

Staff Leadership & Training

Hire, train, schedule, and supervise kitchen employees.

Coach staff to improve performance, efficiency, and consistency.

Enforce policies fairly and document performance when needed.

Foster a positive, respectful, and team-oriented kitchen culture.

Menu Execution & Development

Execute menu items to recipe specs and maintain consistency across all shifts.

Collaborate with ownership/chefs on new menu items, specials, and seasonal offerings.

Provide feedback on workflow, equipment needs, and menu optimization.

Maintenance & Compliance

Maintain a clean, organized, and fully operational kitchen at all times.

Ensure all equipment is functioning properly and coordinate repairs when needed.

Prepare for and pass all health inspections with high scores.

Qualifications

8+ years of back-of-house experience, including supervisory or management roles.

Strong knowledge of food preparation, kitchen equipment, and safety procedures.

ServSafe Manager certification preferred (or ability to obtain).

Proven ability to lead and motivate diverse kitchen teams.

Strong organizational skills and attention to detail.

Ability to work a flexible schedule, including nights, weekends, and holidays.

Ability to lift 50 lbs and stand for long periods.

Key Competencies

Leadership & Team Management

Time Management & Efficiency

Communication & Collaboration

Problem-Solving

Food Quality & Consistency

Cost Control & Inventory Management

Calm Under Pressure