We are seeking an experienced, hands-on Kitchen Manager to lead our Back of House team and oversee daily kitchen operations. The ideal candidate is a strong leader who takes ownership of the kitchen, maintains high standards for food quality and consistency, develops the culinary team, and understands the importance of controlling food cost, labor, waste, and productivity. This is a hands-on leadership position. We are looking for someone who is comfortable working alongside the team during prep and service while maintaining accountability and operational standards.

Key Responsibilities:

• Lead, train, coach, and develop the BOH team.
• Oversee daily kitchen operations, prep, production, and service.
• Maintain consistent food quality, flavor, presentation, portioning, and recipe execution.
• Conduct daily line checks before service.
• Maintain proper food safety, sanitation, temperature, cooling, and labeling procedures.
• Manage food cost through proper ordering, inventory, portion control, waste reduction, and recipe compliance.
• Manage BOH labor according to business volume and sales.
• Build effective kitchen schedules while controlling overtime and unnecessary labor.
• Ensure prep levels are based on projected business volume.
• Maintain an organized walk-in, freezer, dry storage, prep areas, and kitchen line.
• Monitor product rotation and enforce FIFO procedures.
• Conduct inventory and assist with purchasing and vendor management.
• Reduce food waste and identify opportunities to improve kitchen profitability.
• Ensure recipes, plating standards, and portion specifications are followed consistently.
• Work closely with the General Manager and culinary leadership to achieve restaurant goals.
• Maintain a clean, professional, organized, and safe kitchen at all times.
• Take ownership of equipment care and immediately communicate maintenance issues.
• Create a positive kitchen culture built around teamwork, accountability, urgency, and respect.

What We're Looking For:

• 2+ years of Kitchen Manager, Sous Chef, or comparable BOH leadership experience preferred.
• Strong knowledge of restaurant kitchen operations.
• Experience managing food cost, labor cost, inventory, ordering, and waste.
• Strong understanding of food safety and sanitation standards.
• Ability to lead and motivate a diverse kitchen team.
• Strong organizational and communication skills.
• Ability to work effectively in a fast-paced environment.
• Ability to maintain standards during high-volume service.
• ServSafe Manager Certification preferred.
• Flexible availability, including nights, weekends, and holidays.
• Spanish Speaking is a Plus. Our Expectations Our Kitchen Manager is expected to lead from the front. We value managers who are present on the line, involved in prep, proactive about problems, and committed to developing their team. Success in this position will be measured through:
• Food quality and consistency
• Food cost performance
• BOH labor control
• Kitchen cleanliness and organization
• Food safety compliance
• Waste reduction
• Team development and retention
• Guest satisfaction
• Execution of company recipes and standards
• What We Offer
• Competitive compensation
• Full-time management position
• Growth opportunities
• Supportive restaurant leadership
• Opportunity to make a direct impact on kitchen operations and performance If you are a motivated kitchen leader who understands that great food and strong financial performance go hand in hand, we would like to hear from you.

Apply today with your resume and relevant restaurant management experience.

Job Type:

Full-time Pay:

$55,000.00

• $70,000.

00 per year

Benefits:

Dental insurance Flexible schedule Paid time off Vision insurance Ability to

Commute:

Rogers, AR 72758 (Preferred) Ability to

Relocate:

Rogers, AR 72758: Relocate before starting work (Preferred)

Work Location:

In person