We're looking for an experienced, Kitchen Manager who can lead our team, maintain consistent food quality, and keep the kitchen running efficiently. This position is in a dynamic North Minneapolis bar/ restaurant.

Requirements:

• 2+ years of full-service restaurant management experience.
• 2+ years of back-of-house (BOH) experience.
• Proven knowledge of inventory management and restaurant budgeting.
• High School diploma or equivalent.

Preferred:

Experience managing a team of 6+ employees, and background working as a Chef.

Education Requirements:

• High School diploma or equivalent.

Responsibilities:

• Direct shift operations and lead by example.
• Optimize food inventory levels and strategically place orders with external distributors to minimize waste and ensure consistent supply.
• Cultivate and maintain strong relationships with outside food vendors and distributors to negotiate favorable terms and guarantee product quality.
• Partner with management to recruit, interview, and onboard high-performing kitchen and waitstaff as needed.
• Provide strong leadership to our kitchen and wait staff team while working the kitchen line
• Uphold culinary excellence by enforcing strict standards for food presentation, portion sizes, and quality.
• Coordinate prep schedules to guarantee the kitchen is fully stocked and prepared for every service.
• Mentor kitchen and wait staff , providing ongoing training and development for line cooks, prep cooks, dishwashers and wait staff.
• Optimize labor costs by managing employee scheduling.
• Oversee inventory management , including placing orders and logging incoming deliveries.
• Drive profitability by monitoring food waste and meeting food-cost benchmarks.
• Enforce standard operating procedures and ensure all recipes are followed exactly.
• Guarantee food safety Compliance by strictly maintaining health department and sanitation guidelines.
• Manage station readiness by overseeing opening and closing checklist completion.
• Maintain facilities to ensure a spotless, organized, and mechanically sound kitchen environment.
• Partner with leadership by keeping open lines of communication with front-of-house (FOH) managers.
• Problem-solve daily to identify and fix operational bottlenecks in the back-of-house (BOH).

Who We Are Seeking:

Background:

Proven track record in a kitchen leadership, supervisor, or shift-lead role.

Skills:

Exceptional line-cooking abilities and deep knowledge of daily kitchen logistics.

Mindset:

An organized, communicative professional who thrives under pressure in high-volume settings.

Financial Acumen:

Deep understanding of keeping food costs low, inventory accurate, and waste minimal.

Coaching Style:

Able to educate, guide, and hold your team accountable to high standards.

Availability & Certs:

Reliable work ethic with the flexibility to work evenings, weekends, and holidays. A ServSafe Manager certification is required.

Pay:

$56,000.00 - $61,000.00 per year

Work Location:

In person