Position Summary We are seeking an experienced and motivated Kitchen Manager to lead the culinary operations of our upscale casual dining restaurant. The Kitchen Manager is responsible for overseeing all back-of-house operations, ensuring exceptional food quality, maintaining food safety standards, managing kitchen staff, controlling costs, and delivering an outstanding guest experience. The ideal candidate is a strong leader with excellent communication skills and a passion for hospitality, culinary excellence, and team development. Fluency in spoken and written English is required to effectively communicate with team members, guests, vendors, and management, as well as to complete documentation, training materials, and operational reports. Essential Duties and Responsibilities Kitchen Operations Oversee daily kitchen operations to ensure efficient and consistent food preparation and execution. Maintain the highest standards of food quality, presentation, and portion control. Ensure all menu items are prepared according to established recipes and specifications. Monitor ticket times and kitchen workflow to maintain service excellence. Coordinate with front-of-house management to ensure a seamless guest experience. Leadership and Team Management Recruit, hire, train, coach, and develop kitchen staff. Schedule kitchen employees to meet business needs while controlling labor costs. Conduct performance evaluations and provide ongoing feedback and coaching. Foster a positive, professional, and team-oriented work environment. Enforce company policies, standards, and workplace safety requirements. Food Safety and Compliance Ensure compliance with all local, state, and federal health regulations. Maintain strict adherence to food safety and sanitation standards. Conduct regular inspections of kitchen equipment, food storage areas, and workstations. Ensure all staff are properly trained in food handling and safety procedures. Inventory and Cost Control Manage food and supply inventories. Place orders and maintain relationships with approved vendors. Monitor food costs, waste, and inventory variances. Conduct regular inventory counts and reconcile discrepancies. Develop strategies to improve profitability while maintaining quality standards. Administrative Responsibilities Complete required reports and documentation accurately and timely. Monitor labor, food, and operating expenses. Assist in menu development and implementation. Participate in management meetings and operational planning. Other Duties as Assigned. Qualifications Required Minimum of 3-5 years of kitchen management or culinary leadership experience in an upscale casual or full-service restaurant. Strong knowledge of food safety, sanitation, and health regulations. Proven ability to manage labor and food costs. Experience with inventory management and purchasing. Excellent leadership, organizational, and problem-solving skills. Ability to work effectively in a fast-paced environment. Fluent in spoken and written English. Proficiency with restaurant management systems, scheduling software, and Microsoft Office applications. Preferred Culinary degree or equivalent professional culinary training. ServSafe Manager Certification or equivalent food safety certification. Multi-unit restaurant experience. Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to bend, stoop, reach, and perform repetitive motions. Ability to work in a hot, fast-paced kitchen environment. Availability to work nights, weekends, and holidays as business needs require. Compensation and Benefits Competitive salary based on experience. Performance-based bonus opportunities. Health, dental, and vision insurance (if applicable). Paid time off.