Kitchen Manager

Description:
Role Overview

Kitchen Managers oversee all Back of House operations, with accountability for food quality, food cost, labor control, safety, sanitation, and team development. This role requires a systems-focused leader who coaches daily behaviors, validates execution, and drives consistent results against budget.


Kitchen Managers are expected to act as the Leader in the Kitchen - owning readiness before service, execution during volume, and accountability from open to close.


Responsibilities + Duties

• Teach and coach food quality standards to establish daily behaviors that support a .8 AVT food cost variance
• Validate recipe-right execution through tasting, labeling, temps, and line checks
• Complete weekly inventory and ordering with a strong understanding of Actual vs. Theoretical (AvT) performance
• Demonstrate the ability to achieve consistent labor results versus budget through effective schedule writing using HotSchedules
• Develop and implement systems that support sales building and execution, including:
• Daily BOH pre-shift meetings
• Ticket times maintained within company standards
• Positive, accountable kitchen culture directionals
• Monitor and manage daily food prep, storage, and waste to protect quality and control costs
• Lead BOH opening, closing, and sanitation routines with consistency and urgency
• Play a key role in hiring, onboarding, training, and 100% staff validations for BOH team members
• Coach, develop, and performance-manage BOH team members to support growth and retention
• Partner with Service Managers and Managing Partners to support smooth shift execution and guest experience
• Uphold all company standards for cleanliness, safety, sanitation, appearance, and professionalism

Requirements:
Qualifications + Skills

• 2+ years of restaurant management experience in a kitchen
• Proven ability to lead BOH operations in a high-volume environment
• Strong understanding of kitchen operations, food safety, and sanitation standards
• Comfortable using scheduling and operational systems (HotSchedules experience preferred)
• Proven ability to lead in a high-volume, fast-paced environment
• Clear communicator who stays calm and focused during peak periods
• Systems-minded with strong attention to detail and follow-through
• Ability to work nights, weekends, and peak business periods
• Able to stand for extended periods and lift up to 50 lbs. as needed
• Coachable, accountable, and committed to continuous improvement
• Professional, energetic, and team-focused demeanor

Additional Info:
Perks + Benefits

• Company-sponsored health benefits, including medical, dental, and vision
• Accrued paid time off (PTO)
• 401(k) with company match
• Company-paid life insurance, short-term disability (STD), and long-term disability (LTD)
• Ongoing leadership training and career growth opportunities
• Free shift meals + 50% off all other times

About Parry's

At Parry's Pizzeria & Taphouse, we create memorable dining experiences through Craveably Crafted™ Food & Beer and Uncommon Hospitality. Our Kitchen Managers are responsible for leading Back of House operations with consistency, urgency, and pride - ensuring food quality, kitchen flow, and team execution meet Parry's standards every shift.


Parry's kitchens are fast-paced, high-volume, and standards-driven. Kitchen Managers play a critical role in delivering recipe-right food, controlling costs, and building cultures where accountability, teamwork, and execution thrive.