Kitchen Manager

Job Details Job Location: The Daily Nosh - Roseville, CA 95678 Position Type: Full Time Salary Range: $26.00 - $32.00 Hourly Pay Range $ 26 - $32 (depending on experience) Job Shift: Day Role Overview We are seeking a hands-on, highly organized Kitchen Manager to lead our back-of-house team. You will be responsible for ensuring that all dishes meet our strict quality and presentation standards. The ideal candidate thrives in a high-pressure environment, excels at staff development, and possesses a strong grasp of food cost and inventory management. Key Responsibilities Team Leadership: Hire, train, schedule, and mentor kitchen staff, ensuring high morale and operational efficiency. Quality & Compliance: Monitor food preparation to ensure recipe consistency, perfect portion control, and compliance with all food safety and sanitation regulations. Inventory & Ordering: Track food and supply inventory, place orders with trusted vendors, and conduct weekly or monthly stock counts. Financial Oversight: Manage kitchen budgets by monitoring food costs, minimizing waste, and optimizing labor schedules to meet financial targets. Equipment Maintenance: Ensure all kitchen equipment functions properly and coordinate maintenance and repairs when needed. Service Execution: Lead the line during peak service hours, stepping in to support line cooks and prep staff as required. Qualifications & Skills Minimum of 2-3 years of experience as a Kitchen Manager, Head Chef, or Executive Sous Chef in a similar environment. Strong culinary knowledge and a proven ability to maintain rigorous health and safety standards. Current ServSafe Manager Certification (or ability to obtain immediately upon hire). Excellent communication and conflict resolution skills. Proficiency with restaurant POS systems, inventory management software, and scheduling tools. Ability to lift up to 50 lbs. and stand for extended periods in a hot, fast-paced environment. Passion for food and consistency. Calm, confident leader in a high-volume breakfast and lunch environment. Organized, disciplined, and detail-oriented. Strong communicator, humble leader, and team builder. Thrives in a fast-paced, collaborative kitchen culture. Must be a hands-on leader who can successfully lead a high-volume, fast-paced cook line, working alongside the culinary team, setting the standard for speed, organization, communication, quality, and execution. Qualifications Minimum of 2-3 years of experience as a Kitchen Manager, Head Chef, or Executive Sous Chef in a similar environment. Strong culinary knowledge and a proven ability to maintain rigorous health and safety standards. Current ServSafe Manager Certification (or ability to obtain immediately upon hire). Excellent communication and conflict resolution skills. Proficiency with restaurant POS systems, inventory management software, and scheduling tools. Ability to lift up to 50 lbs. and stand for extended periods in a hot, fast-paced environment. Passion for food and consistency. Calm, confident leader in a high-volume breakfast and lunch environment. Organized, disciplined, and detail-oriented. Strong communicator, humble leader, and team builder. Thrives in a fast-paced, collaborative kitchen culture. Must be a hands-on leader who can successfully lead a high-volume, fast-paced cook line, working alongside the culinary team, setting the standard for speed, organization, communication, quality, and execution. #J-18808-Ljbffr Randy Peters Catering & Event Center