We are a growing Thai restaurant group seeking an experienced, organized, and hands-on Kitchen Manager to lead the Back-of-House team at our new location. This is a leadership position for someone who is equally comfortable working the line during a busy service, leading and developing a kitchen team, and handling the administrative responsibilities that come with managing a restaurant kitchen. Strong wok experience is highly preferred. Experience working with Thai, Asian, or other high-volume wok-driven cuisine is a major plus.

KEY RESPONSIBILITIES

Kitchen Operations & Leadership

• Lead and supervise all BOH employees, including line cooks, prep cooks, and dishwashers.
• Maintain an organized, professional, and productive kitchen environment.
• Lead by example and remain hands-on during high-volume services.
• Ensure the kitchen is properly staffed, prepared, and ready for each service.
• Maintain efficient ticket times and workflow during peak periods.
• Ensure recipes, portions, plating, and food quality remain consistent.
• Maintain strong communication between BOH, FOH, and restaurant management.
• Identify operational problems and take initiative to resolve them. Staff Training & Development
• Train and develop new and existing kitchen employees.
• Hold employees accountable to restaurant policies, recipes, procedures, and performance expectations.
• Provide coaching and corrective feedback when necessary.
• Assist with hiring, onboarding, scheduling, and employee development.
• Help create a respectful, professional kitchen culture built around teamwork and accountability. Inventory, Ordering & Cost Control
• Manage food and kitchen inventory and maintain accurate counts.
• Place and receive vendor orders.
• Review deliveries and invoices for accuracy.
• Monitor food usage, waste, portion control, and product rotation.
• Maintain proper FIFO procedures and food storage.
• Help management identify opportunities to improve food cost and reduce unnecessary waste. Food Safety & Sanitation
• Maintain a clean, organized, and inspection-ready kitchen at all times.
• Enforce all food safety, sanitation, and health department requirements.
• Ensure employees follow proper food handling, labeling, storage, temperature, and cleaning procedures.
• Maintain cleaning schedules and hold the BOH team accountable for completion. Administrative Responsibilities The Kitchen Manager must be comfortable using computers and restaurant management systems for tasks including:
• Employee scheduling
• Inventory management
• Vendor invoices and ordering
• POS systems
• Digital checklists and restaurant management platforms
• Email and basic computer-based communication Experience with restaurant POS, scheduling, inventory, or similar management software is strongly preferred.

QUALIFICATIONS

• 3+ years of kitchen management, supervisory, or equivalent leadership experience in a fast-paced restaurant environment.
• Strong wok cooking experience highly preferred.
• Thai or Asian restaurant experience is a major plus.
• Must be able to speak and understand English sufficiently to communicate effectively with employees, management, vendors, and FOH staff and to understand written operational and safety materials.
• Strong leadership and team-management skills.
• Strong organizational and time-management skills.
• Comfortable using computers and learning new restaurant management software.
• Knowledge of inventory, ordering, food cost, scheduling, and labor management.
• Ability to remain calm, organized, and solutions-focused during high-volume service.
• Strong understanding of food safety and sanitation standards.
• Food Handler Certification required; Food Protection Manager Certification preferred.
• Reliable transportation.
• Must have flexible availability, including nights, weekends, and holidays.

COMPENSATION & BENEFITS

• Competitive compensation based on experience
• Performance-based bonus opportunities
• Paid time off
• Employee meal discounts
• Opportunity for growth within a growing restaurant group We are looking for someone who wants to take ownership of their kitchen, develop a strong team, and help establish a successful new restaurant from the ground up.