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.
Kitchen Manager | Italian Restaurant | $45,000-$50,000 per
Year Salary:
$45,000-$50,000 per year Lead Our Kitchen with Excellence We're looking for an experienced, hands-on Kitchen Manager to lead our Back of House team in a busy, full-service Italian restaurant. If you're passionate about authentic Italian cuisine, thrive in a fast-paced environment, and have a proven ability to lead kitchen teams while controlling food and labor costs, we'd love to meet you. This is an excellent opportunity for a motivated leader who takes pride in food quality, operational excellence, and building a positive kitchen culture. What You'll Do As our Kitchen Manager, you'll oversee all Back of House operations, ensuring every guest receives consistently high-quality meals while maintaining an efficient and profitable kitchen. Responsibilities Lead, coach, and develop cooks and dishwashers to create a positive, accountable team culture. Recruit, hire, onboard, and schedule Back of House staff. Oversee daily kitchen operations, ensuring consistent food quality, recipe execution, and timely ticket completion. Manage food, labor, and supply costs to achieve budget goals. Complete weekly inventory counts and place vendor orders. Reduce waste through proper portion control and inventory management. Ensure all recipes, sauces, proteins, and scratch-made menu items meet quality standards. Maintain exceptional food safety, sanitation, and health department compliance. Ensure kitchen equipment is properly cleaned, maintained, and safely operated. Work closely with restaurant leadership to improve efficiency, profitability, and guest satisfaction. Qualifications Required At least 1 year of experience as a Kitchen Manager, Sous Chef, Head Cook, or similar leadership role in a high-volume, full-service restaurant. Strong leadership and team development skills. Experience managing food costs, labor budgets, inventory, and purchasing. Ability to remain organized and lead effectively during busy service periods. Strong communication and problem-solving skills. Ability to lift up to 50 pounds and stand for extended periods. Availability to work evenings, weekends, and holidays as needed. Preferred Experience with Italian cuisine and scratch cooking. Experience using Toast POS, Sling scheduling, or similar restaurant software. ServSafe Manager Certification. Why Join Our Team? Competitive salary of $45,000-$50,000 per year Opportunity to lead an established kitchen team Supportive leadership and collaborative work environment Growth opportunities within the restaurant Make a direct impact on food quality, guest satisfaction, and kitchen success If you're an experienced Kitchen Manager who enjoys leading people, delivering exceptional food, and driving operational excellence, we encourage you to apply today. #hc252762
