Kitchen Manager

Kitchen Manager

Pay Range $ 26 - $32 (depending on experience)

Role Overview

We are seeking a hands-on, highly organized Kitchen Manager to lead our back-of-house team. You will be responsible for ensuring that all dishes meet our strict quality and presentation standards. The ideal candidate thrives in a high-pressure environment, excels at staff development, and possesses a strong grasp of food cost and inventory management.

Key Responsibilities

• Team Leadership: Hire, train, schedule, and mentor kitchen staff, ensuring high morale and operational efficiency.
• Quality & Compliance: Monitor food preparation to ensure recipe consistency, perfect portion control, and compliance with all food safety and sanitation regulations.
• Inventory & Ordering: Track food and supply inventory, place orders with trusted vendors, and conduct weekly or monthly stock counts.
• Financial Oversight: Manage kitchen budgets by monitoring food costs, minimizing waste, and optimizing labor schedules to meet financial targets.
• Equipment Maintenance: Ensure all kitchen equipment functions properly and coordinate maintenance and repairs when needed.
• Service Execution: Lead the line during peak service hours, stepping in to support line cooks and prep staff as required.

Qualifications & Skills

• Minimum of 2–3 years of experience as a Kitchen Manager, Head Chef, or Executive Sous Chef in a similar environment.
• Strong culinary knowledge and a proven ability to maintain rigorous health and safety standards.
• Current ServSafe Manager Certification (or ability to obtain immediately upon hire).
• Excellent communication and conflict resolution skills.
• Proficiency with restaurant POS systems, inventory management software, and scheduling tools.
• Ability to lift up to 50 lbs. and stand for extended periods in a hot, fast-paced environment.
• Passion for food and consistency

• Calm, confident leader in a high-volume breakfast and lunch environment
• Organized, disciplined, and detail-oriented
• Strong communicator, humble leader, and team builder
• Thrives in a fast-paced, collaborative kitchen culture
• Must be a hands-on leader who can successfully lead a high-volume, fast-paced cook line, working alongside the culinary team, setting the standard for speed, organization, communication, quality, and execution