Benefits:

Employee discounts

Free food & snacks

Free uniforms

Paid time off

Overview The Kitchen Manager is responsible for the daily operations of the kitchen, ensuring consistency in food quality, team performance, cleanliness, and overall efficiency. This role works closely with the Executive Chef and management team to maintain standards while supporting a positive and organized work environment.

Key Responsibilities

Daily Kitchen Operations

Oversee all back-of-house operations during service

Ensure all dishes are executed consistently to standard

Maintain proper prep levels and station organization

Manage ticket flow and support the team during peak service

Staff Management & Development

Supervise, schedule, and support kitchen staff

Assist with hiring, onboarding, and training new team members

Provide ongoing coaching, feedback, and performance management

Help build a strong, respectful, and accountable team culture

Inventory & Ordering

Manage inventory levels and place orders as needed

Track product usage and minimize waste

Conduct regular inventory counts and report variances

Ensure proper storage, labeling, and rotation (FIFO)

Food Quality & Standards

Uphold all recipes, plating, and portion standards

Work with Head Chef on menu updates and execution

Monitor food quality throughout service

Ensure consistency across all shifts

Health, Safety & Cleanliness

Maintain a clean, organized, and safe kitchen at all times

Ensure compliance with health department regulations

Enforce proper food handling, sanitation, and hygiene standards

Maintain and uphold all food safety standards in alignment with ServSafe guidelines

Lead by example with cleanliness and organization

Operational Support

Communicate effectively with FOH managers during service

Assist in managing labor and controlling overtime

Help troubleshoot service issues and support solutions

Participate in meetings and contribute to operational improvements

Qualifications

2–4+ years of kitchen leadership experience

Strong expo experience in a high-volume restaurant

ServSafe Certification (required)

Strong understanding of kitchen operations and food safety

Ability to lead a team in a fast-paced environment

Organized, reliable, and detail-oriented

Strong communication and problem-solving skills

Fluency in Spanish is a plus

What We’re Looking For

Someone who can confidently run expo and lead service

A calm, clear communicator who can manage pressure

A team player who supports both BOH and FOH

Takes ownership and pride in their work

Invested in growing with the team and improving systems

Pay: From $55,000.00 per year

Work Location: In person

This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to FSC Corporate.