Overview We are seeking an experienced and highly motivated Kitchen Manager to oversee all daily back-of-house (BOH) operations. You will be responsible for maintaining food quality, managing kitchen staff, controlling food and labor costs, and ensuring strict compliance with health and safety regulations. The ideal candidate is a strong leader who thrives in a fast-paced environment and is passionate about culinary excellence and efficiency.

Duties Staff Management:

Hire, train, schedule, and supervise all kitchen employees, including line cooks, prep cooks, and dishwashers.

Operations:

Oversee daily food preparation and execution to ensure dishes are served fresh, accurately, and efficiently.

Inventory & Purchasing:

Monitor stock levels, order food and kitchen supplies, and negotiate with vendors to keep costs within budget.

Cost Control:

Manage food and labor costs to meet profit margins without compromising on portion sizes or quality.

Food Safety:

Enforce strict sanitation standards, ensuring the kitchen meets all local health department regulations and safety protocols.

Menu Execution:

Work alongside the Head Chef or Management to implement new recipes, monitor portion control, and minimize food waste.

Equipment Maintenance:

Ensure all kitchen equipment is clean, functional, and properly maintained.

Requirements Experience:

2+ years of experience as a Kitchen Manager, Sous Chef, or Lead Cook in a high-volume restaurant.

Leadership:

Proven ability to lead, motivate, and manage a diverse team under high-pressure situations.

Financial Acumen:

Basic understanding of restaurant financial metrics, including Food Cost Percentage and labor optimization.

Certifications:

Active ServSafe Manager certification (or equivalent state food safety certification).

Physical Demands:

Ability to stand for long periods, work flexible hours (including nights, weekends, and holidays), and lift up to 50 lbs.

Skills:

Excellent communication, time management, and problem-solving skills. Join us as a Kitchen Manager where your passion for culinary excellence combined with your leadership talents will drive success! We value energetic professionals committed to delivering outstanding customer service while managing efficient kitchen operations in a vibrant hospitality environment.

Pay:

$35,000.00 - $40,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance

Work Location:

In person