Kitchen Manager

Kitchen Manager – High Volume Waterfront Restaurant Crumps Landing is looking for an experienced, motivated, and hands‑on Kitchen Manager to join our leadership team. We are a fast‑paced, high‑volume waterfront restaurant known for quality food, strong teamwork, and a culture where managers lead from the front. This is not a “sit‑in‑the‑office” management position — we are looking for a working manager who coaches, teaches, supports the team, and helps drive operational excellence every day. If you thrive in busy full‑service restaurants, take pride in food quality, and believe strong leadership means being involved in the operation, we’d love to meet you. Benefits: Competitive salary Employee discounts Health insurance Paid time off Position Details Salary: $65,000–$70,000 per year Typical schedule: 50–55 hours per week 1 week paid vacation during first year Health insurance reimbursement up to a specified amount Opportunity for growth within the company Work alongside an Assistant Kitchen Manager and leadership team Complete our MIT (Manager in Training) program to learn Crumps systems and culture What We’re Looking For 5+ years of kitchen management experience required High‑volume full‑service restaurant experience is a must Strong leadership and accountability skills Excellent organization and administrative abilities Experience with: Scheduling Recipe management Food costing and menu pricing Inventory and organization systems Team development and coaching Ability to maintain high food quality standards under pressure Creative mindset with passion for menu ideas and operational improvement Positive attitude and team‑first mentality Manager Attributes We Value At Crumps Landing, strong management goes far beyond running a shift. We are looking for a leader who is highly organized, operationally strong, and excellent at managing people. Is a strong administrator and understands that organization drives successful operations Excels in scheduling, systems, recipe management, food costing, menu pricing, inventory control, and overall kitchen organization Holds team members accountable while still coaching, teaching, and developing people Is confident managing staff performance, setting expectations, and addressing issues professionally Understands labor management, efficiency, and maintaining standards in a high‑volume environment Communicates clearly and consistently with both managers and hourly team members Leads by example and is willing to jump in and help wherever needed Maintains composure and professionalism during busy services Has strong attention to detail and takes pride in consistency and food quality Is proactive rather than reactive when solving problems Works well as part of a management team and supports the overall success of the restaurant Brings creativity and ideas to the table while still executing systems and standards consistently Our Culture Lead by example Help with hourly tasks when needed Coach and teach their teams Hold people accountable respectfully and consistently Build a positive, hardworking environment Responsibilities Oversee daily kitchen operations Ensure consistency, food quality, and execution Train, coach, and develop BOH staff Manage scheduling and labor Maintain cleanliness and organization standards Assist with menu development and costing Monitor inventory, ordering, and waste control Support a culture of accountability and teamwork Work directly alongside the kitchen team during service #J-18808-Ljbffr