Kitchen Manager

We are looking for a hands-on, organized, and motivated Kitchen Manager to lead daily kitchen operations at our newest location opening soon!

Job Summary:

The Kitchen Manager oversees all back-of-house operations, ensuring high standards of food quality, consistency, cleanliness, and team performance. This leadership role is responsible for managing kitchen staff, controlling food costs, maintaining health and safety standards, and working closely with the General Manager to support overall restaurant success.

Job Responsibilities:

Your role as Kitchen Manager will include, but are not limited to, the following responsibilities: 1.

Team Leadership & Training:

Recruit, train, schedule, and supervise kitchen staff including line cooks, and dishwashers. Lead by example and foster a positive, efficient, and team-oriented kitchen culture. Provide ongoing coaching, performance evaluations, and corrective action when necessary Ensure staff compliance with all kitchen procedures, safety standards, and food handling regulations. 2.

Kitchen Operations & Food Quality:

Oversee all kitchen operations to ensure food is prepared to the highest quality and presentation standards. Maintain consistent execution of recipes, portioning, and plating Manage kitchen staff scheduling to support smooth and efficient service. Ensure equipment is maintained and functioning properly; report any issues promptly. 3.

Inventory & Cost Control:

Monitor and manage food inventory and ordering to ensure proper stock levels. Track food usage and waste to maintain cost targets and maximize yields. Work with vendors to source quality ingredients and negotiate pricing when applicable. Perform regular inventory counts and maintain accurate records. 4.

Cleanliness, Safety & Compliance:

Ensure the kitchen meets or exceeds all health, sanitation, and safety standards. Conduct routine inspections and maintain cleanliness throughout all kitchen areas Enforce compliance with local food safety regulations and maintain current certifications 5. Collaboration with

Management:

Collaborate with the Executive Chef on menu development, specials, and seasonal updates. Provide feedback on kitchen staffing, scheduling, and labor costs. Communicate effectively with General Manager regarding shortages or counts to ensure a smooth service and resolve issues quickly 6.

Certifications/Trainings:

ServSafe Manager Certification Sexual Harassment Prevention Training