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Job Description
Overview The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring the consistent preparation of high-quality food while maintaining operational efficiency, food safety, and exceptional cleanliness. This position supervises culinary team members, manages inventory and kitchen systems, and supports labor and food cost controls. The Kitchen Manager works closely with the Executive Chef to execute menus, maintain culinary standards, and foster a positive, high-performing kitchen culture. This role pays an annual salary of $68,000 - $74,000.
Benefits for Full-Time roles:
Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until October 2, 2026. Responsibilities Oversee the day-to-day operations of the kitchen, ensuring efficient food preparation and service. Supervise food production to ensure all menu items are prepared according to established recipes, quality standards, and presentation guidelines. Monitor ticket times and workflow to maintain efficient service during peak periods. Ensure all kitchen stations are properly stocked, organized, and prepared for service. Assist with menu implementation and recipe execution. Supervise, schedule, train, and develop Line Cooks, Prep Cooks, Dishwashers, and other kitchen team members. Foster a positive, respectful, and team-oriented work environment. Conduct pre-shift meetings and communicate daily production goals and operational priorities. Provide coaching, performance feedback, and ongoing training to improve team performance. Assist with recruiting, interviewing, onboarding, and retaining culinary staff. Manage food inventory levels and assist with ordering products and supplies. Monitor food costs through proper portioning, waste reduction, and inventory control. Ensure products are properly labeled, dated, rotated, and stored using FIFO procedures. Assist with monthly inventory counts and purchasing reconciliation. Support labor management by creating efficient schedules that align with business needs. Ensure compliance with all food safety, sanitation, HACCP, and health department regulations. Maintain a clean, organized, and safe kitchen environment. Conduct routine inspections of equipment and work areas to ensure compliance with safety standards. Ensure proper operation and maintenance of kitchen equipment. Promote workplace safety and adherence to OSHA and company policies. Partner with the Executive Chef, Sous Chefs, and front-of-house leadership to ensure seamless service. Support banquet, catering, café, concessions, and special event culinary operations as needed. Assist with menu rollouts, seasonal offerings, and operational improvements. Communicate inventory shortages, equipment needs, and operational concerns to culinary leadership. Qualifications High school diploma or equivalent required; culinary degree or formal culinary training preferred. 3-5 years of progressive culinary experience in a restaurant, hotel, private club, stadium, convention center, performing arts venue, or similar hospitality environment. Previous kitchen leadership or supervisory experience required. Food Protection Manager Certification required or ability to obtain within the designated timeframe. Strong knowledge of kitchen operations, food preparation techniques, and culinary best practices. Proven leadership and team development skills. Knowledge of food safety, sanitation, HACCP, and health department regulations. Experience with inventory management, food cost control, and labor scheduling. Excellent organizational, communication, and problem-solving skills. Ability to multitask and prioritize in a fast-paced environment. Proficiency with kitchen management systems, inventory software, and Microsoft Office Suite is preferred. Ability to stand and walk for extended periods. Ability to lift, carry, push, and pull heavy objects. Frequent bending, reaching, lifting, and repetitive hand movements. Ability to work in hot, humid, and refrigerated kitchen environments. Ability to work evenings, weekends, holidays, and event days as required.
