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NR
New Restaurant
Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Maine data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$68,217 / year median in Maine
+8% projected growth
Job Description
A new casual, quick-service restaurant is opening late fall, and we're hiring a Kitchen Manager to help lead the kitchen from day one. We're a daytime operation founded by an experienced, award-winning local restaurateur, and we're building a small, tight team that takes food and hospitality seriously without the late-night grind. This is a rare chance to join an opening team and shape how the kitchen runs from the start. What you'll do Manage and execute daily kitchen operations: prep, line execution, and service quality Lead, schedule, and train the kitchen team Manage ordering, inventory, and vendor relationships Own food cost, portioning, and consistency across every ticket Uphold health, safety, and cleanliness standards Partner with ownership to refine systems as we grow What we're looking for Prior kitchen management experience Strong leadership and a calm, organized presence under pressure Solid grasp of food cost, ordering, and inventory Reliable, detail-oriented, and team-first ServSafe certification (or willingness to obtain) What we offer