Position Overview We are seeking an experienced and highly motivated Kitchen Manager to lead our back-of-house operations. This role is responsible for overseeing daily kitchen functions, managing staff, maintaining food quality standards, controlling costs, and ensuring compliance with all health and safety regulations. The ideal candidate thrives in a fast-paced environment, demonstrates strong leadership, and maintains a calm, organized kitchen. Key Responsibilities Operations & Supervision Work ~55 hours/week (5.5 days) Keep kitchen clean, organized, and inspection-ready Oversee and maintain all kitchen equipment Schedule routine maintenance on all kitchen equipment Ensure compliance with health and safety standards Staff Management Hire, train, and manage Back-of-House staff Create schedules and cover shifts as needed Enforce policies and document issues Minimize overtime and ensure proper training Inventory & Cost Control Manage ordering and maintain 30-32% food cost Monitor inventory and verify deliveries Create specials Kitchen Efficiency & Communication Maintain ticket times Communicate with management staff Maintain a calm, productive work environment Quality & Safety Ensure food quality, consistency, and presentation Maintain guest satisfaction through timely service Follow all safety and emergency procedures Financial Oversight Monitor kitchen expenses and cash handling Report discrepancies or equipment issues promptly

Pay:

$65,000.00 - $75,000.00 per year

Benefits:

Food provided Paid time off

Education:

High school or equivalent (Required)

Experience:

Kitchen management: 1 year (Required)

Restaurant:

5 years (Required)

Work Location:

In person