Kitchen Manager

Job DescriptionJob DescriptionKitchen Manager | High Volume Restaurant | Salary up to 85kToms River, NJWe are seeking a hands-on, high-impact Kitchen Manager to lead day-to-day culinary operations in a high-volume, full-service restaurant in Toms River, NJ. This role is ideal for a strong operator who thrives in a fast-paced environment, can drive consistency and execution, and leads from the front during peak service.The Kitchen Manager will be responsible for ensuring food quality, managing kitchen teams, controlling costs, and maintaining a clean, organized, and efficient operation. This is a critical leadership role focused on execution, team development, and operational discipline.Key Responsibilities:Kitchen Operations & ExecutionOversee daily kitchen operations, ensuring consistent food quality, presentation, and ticket timesLead from the line during high-volume service, maintaining pace and standards under pressureEnsure prep, production, and execution are aligned with volume and business needsMaintain strict adherence to food safety, sanitation, and HACCP standardsTeam Leadership & DevelopmentHire, train, and develop line cooks, prep staff, and shift leadersCreate and manage schedules to support volume while controlling labor costsFoster a culture of accountability, urgency, and teamworkCoach and develop team members to improve performance and retentionCost Control & Inventory ManagementManage food cost through proper ordering, inventory control, and waste reductionExecute weekly inventory and maintain accurate product levelsEnsure proper portioning and minimize loss through strong kitchen systemsWork with vendors to maintain product quality and consistencyOperational ExcellenceMaintain a clean, organized, and inspection-ready kitchen at all timesEnforce standard operating procedures to ensure consistency across all shiftsPartner with front-of-house leadership to ensure smooth service executionIdentify opportunities to improve efficiency, speed, and overall kitchen performanceQualifications:3–5+ years of Kitchen Manager, Sous Chef, or comparable leadership experience in a high-volume restaurantProven ability to lead and develop kitchen teams in a fast-paced environmentStrong understanding of food cost, labor management, and inventory systemsHands-on leadership style with a strong sense of urgencyExcellent communication and organizational skillsAbility to work nights, weekends, and holidays as neededCompensation & Benefits:Competitive salary (commensurate with experience)Growth opportunity within a high-volume, stable operationStrong leadership team and supportive work environment