Kitchen Manager

The role The Kitchen Manager runs the back of house. You own the numbers, the schedule, and the standards: food cost, labor cost, inventory, sanitation, and the day-to-day performance of the kitchen team. You're on the line during peak service and in the office handling orders and scheduling when you're not. Success looks like a kitchen that runs consistently whether or not you're standing in it. What you'll do Operations Run BOH during service — expedite, jump on stations, and keep ticket times within target Maintain recipe and plating specs across every station; correct drift before it becomes normal Open and close the kitchen, including line checks, temp logs, and end-of-night walkthroughs Partner with FOH management on service flow, 86s, large parties, and events Cost and inventory Hit food cost targets through portion control, waste tracking, and yield management Place orders with approved vendors; receive deliveries and verify quality, quantity, and pricing against invoices Run weekly and period-end inventory and reconcile against usage Build and manage the BOH schedule to labor targets while keeping the line properly staffed Flag cost variances and equipment issues to [Executive Chef / Director of Operations] with a proposed fix People Recruit, interview, onboard, and train BOH staff Coach in the moment and hold regular check-ins; document performance issues and handle discipline with HR Build a bench — cross-train cooks and develop leads who can run a shift Set the tone: professional kitchen, no yelling, no cutting corners Compliance and safety Maintain health department standards at all times and lead the venue through inspections Enforce HACCP practices, cooling and holding procedures, allergen protocols, and labeling Keep sanitation, cleaning, and equipment maintenance schedules current Ensure all BOH staff hold required food safety certifications Menu Contribute to menu development, specials, and seasonal changes with the [Executive Chef] Cost out new items and build recipe cards before they hit the line Train the team on new items and verify execution What we're looking for [3]+ years in a professional kitchen with at least [1–2] years in a supervisory or management role Track record managing food and labor cost to target — you can speak to specific numbers you moved Comfortable running a high-volume service and stepping onto any station when the line gets buried ServSafe Manager certification [required / or ability to obtain within 60 days] Working knowledge of [POS system], inventory software, and scheduling tools; solid with spreadsheets Strong communicator who can lead a diverse team and hold standards without burning people out Organized enough to handle ordering, scheduling, and admin without letting it slip [Conversational Spanish a plus] Physical requirements Stand and walk for shifts of up to [10–12] hours Lift and carry up to [50] lbs Work in a kitchen environment with heat, steam, noise, and slippery floors Frequent bending, reaching, lifting, and repetitive hand motion #J-18808-Ljbffr Miskiri Hospitality Group