KITCHEN MANAGER
Qualifications
Experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume restaurant or the hospitality industry.
Proficiency in managing budgets, controlling costs (food, labor, inventory), and optimizing resources.
Proficiency in food safety regulations, health department compliance, and kitchen hygiene.
Experience with recipe software systems and prep management.
Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments.
Flexible availability (including nights, weekends, holidays).
Willingness and ability to work firsthand in the kitchen during service.
In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations.
Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment.
Familiarity with kitchen equipment, maintenance, and troubleshooting.
A true team player who can jump into any role as needed and drive performance by example.
Passionate about hospitality, community engagement, and company growth.
Qualified candidates must be legally authorized to work in the United States.
This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift.
Maintaining team morale and low BOH turnover.
Timely service with consistent food quality.
Ability to quickly address problems that occur in a fast-paced kitchen environment.
Minimal waste/spoilage and accurate inventory control.
Smooth communication with FOH and customer satisfaction with food output.
Benefits
Base Salary: Negotiable
Kitchen Tip Share
Performance-based Bonus
Employee discounts
Current Hours of Operation are Tuesday-Saturday; Closed Sundays & Mondays for time off, maintenance, repairs, inventory, etc.
Opportunity for Advancement
Incentive for Private Events / Extending Days of Operation
Paid vacation
Training & development
In addition to salary, we offer a 401(k) retirement plan with company match after standard 1000 hours / 1 Year of FTE
Responsibilities
The Kitchen Manager is responsible for the overall leadership and daily operations of the kitchen, including:
Food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture.
This is a hands-on role that requires the Kitchen Manager to be present in the kitchen, working shifts as needed and leading the line during peak times, as well as scheduled shifts to control labor costs and maintain consistency.
This role sets the tone for kitchen discipline, creativity, and efficiency.
The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers.
Specific Duties
Team Leadership & Management: Hire, supervise, train, and motivate BOH staff (including sous chefs, cooks, preps, and dishwashers). Schedule and manage kitchen labor to meet business demands while controlling costs. Promote clear communication and strong collaboration between BOH and FOH teams. Lead by example and set the tone for kitchen discipline, professionalism, and positivity.
Culinary Execution & Menu Development: Ensure accurate and consistent execution of all menu items and specials. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Lead the line, cook during peak hours, and cover staff shortages. Coordinate with ownership to develop and update menus based on customer preferences, seasonal availability, and cost considerations. Maintain 100% compliance with recipes and portion controls. Perform regular tastings, line checks, and quality control walkthroughs.
Inventory, Ordering & Vendor Management: Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness. Maintain strong supplier relationships. Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.).
Food & Labor Cost Control: Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. Achieve and maintain food and labor cost targets as a % of sales. Use labor forecasting and cut procedures to avoid overtime and overstaffing. Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages. Manage costs within the kitchen department.
SOPs, Recipes, and Prep Systems: Create and enforce standardized opening, closing, cleaning, and station SOPs. Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles. Audit and enforce full recipe and plating compliance across all staff. Build systems to keep kitchen documentation up to date. Build and create an organizational chart and a flow chart for kitchen operations, paired with Job Descriptions for each role.
Sanitation, Safety & Maintenance: Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Uphold all local health department regulations and pass inspections. Oversee daily sanitation, line checks, and deep-clean schedules. Train staff in food handling, safety, and sanitation best practices. Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records.
Collaboration & Communication: Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. Actively participate in management meetings, menu rollouts, and service planning. Maintain a clear and consistent flow of communication across all shifts.
Event Coordination: Assist with planning and coordinating food service for all events. Provide tastings and ensure satisfaction. Create event timelines, staffing plans, and equipment checklists for culinary operations. Manage event-day culinary setup, food execution, and service flow while maintaining positive and effective communication. Ensure consistent quality, presentation, and timeliness of all food.
Documentation & Performance: Create and maintain Standard Operating Procedures. Establish and maintain a proper flow chart of leadership underneath your position. Consistently hit food and labor cost targets. Achieve clean health inspections with minimal violations.