Kitchen Manager

Kitchen Manager Lefty's Fried Rice St. Louis, MO Job Details Full-time From $18 an hour 1 day ago Benefits Paid time off Employee discount Flexible schedule Qualifications Customer service Food service Kitchen management Cash handling Restaurant experience Full Job Description Key Responsibilities Leadership & Staff Management Recruit, train, schedule, and supervise kitchen staff, ensuring team performance and development. Foster a positive, professional, and safety-conscious work environment. Conduct regular performance evaluations and provide ongoing coaching and feedback. Ensure compliance with all company policies, labor regulations, and safety protocols. Operational Management Oversee daily kitchen operations, ensuring food preparation, cooking, and presentation meet restaurant standards. Coordinate with front-of-house management to ensure timely and accurate food service. Maintain kitchen efficiency through effective station setup, workflow, and communication. Monitor food quality, portion control, and recipe adherence. Inventory & Cost Control Manage inventory levels of food, supplies, and equipment; place and receive orders as needed. Track food costs, waste, and portioning to meet financial goals. Ensure proper storage, labeling, and rotation of products (FIFO). Maintain accurate records of invoices, inventories, and deliveries. Health, Safety & Sanitation Enforce all health department, OSHA, and food safety regulations. Oversee daily and deep cleaning routines to maintain a safe, sanitary kitchen environment. Ensure all equipment is maintained and functioning properly; schedule repairs as needed. Conduct regular kitchen inspections and maintain up-to-date sanitation certifications. Menu & Quality Control Collaborate with chefs or owners on menu development, specials, and seasonal offerings. Maintain consistency in flavor, presentation, and portion size across all dishes. Monitor guest feedback and implement improvements where necessary.

Qualifications Experience:

3-5 years of progressive kitchen experience, including at least 1-2 years in a supervisory or management role.

Education:

Culinary degree or equivalent professional experience preferred.

Skills:

Strong leadership and communication abilities. Exceptional organizational and time management skills. Knowledge of food safety, sanitation, and kitchen operations. Proficiency with inventory management and basic budgeting. Ability to remain calm and efficient in high-pressure environments.

Certifications:

Valid Food Handler's or ServSafe Manager Certification required (or obtained upon hire). Physical Requirements Ability to stand, walk, and work in a hot, fast-paced environment for extended periods. Must be able to lift up to 50 lbs. and perform manual tasks such as bending, reaching, and carrying supplies. Work Environment Fast-paced commercial kitchen with frequent exposure to heat, steam, and cleaning chemicals. Requires flexible availability — mornings, evenings, weekends, and holidays as needed. Compensation Competitive hourly wage based on experience and qualifications.

Job Type:

Full-time Pay:

From $18.00 per hour

Benefits:

Employee discount Flexible schedule Paid time off

Work Location:

In person