Kitchen Manager

Gecko Hospitality

Greensboro, NC

Culinary Operations

Oversee all kitchen operations to ensure food is prepared and presented according to established recipes and quality standards.
Monitor food production to maintain consistency, portion control, and timely service.
Ensure all menu items meet company specifications and guest expectations.
Assist with menu implementation, product rollouts, and limited-time offerings.
Maintain a clean, organized, and efficient kitchen environment.

Team Leadership & Development

Recruit, interview, hire, train, and develop kitchen team members.
Supervise line cooks, prep cooks, dishwashers, and other back-of-house personnel.
Conduct performance evaluations and provide ongoing coaching and feedback.
Foster a culture of teamwork, accountability, and continuous improvement.
Develop future leaders through mentorship and cross-training initiatives.

Food Safety & Sanitation

Ensure compliance with all local, state, and federal health regulations.
Enforce food safety, sanitation, and workplace safety standards.
Conduct regular kitchen inspections and food safety audits.
Maintain proper food storage, handling, labeling, and temperature controls.
Lead the team in preparing for health department inspections.

Inventory & Cost Control

Manage inventory levels and purchasing processes to ensure product availability.
Monitor food costs, waste, and portion control to achieve financial goals.
Receive and verify deliveries, ensuring product quality and accuracy.
Maintain accurate inventory records and perform routine inventory counts.
Develop strategies to reduce waste and improve kitchen efficiency.

Labor Management

Create and manage kitchen schedules based on sales forecasts and business demands.
Monitor labor costs and adjust staffing levels to meet operational and financial objectives.
Ensure adequate staffing during peak periods while controlling overtime expenses.
Maintain productivity standards and operational efficiency.

Operational Excellence

Coordinate with front-of-house management to ensure smooth service execution.
Address operational challenges and implement corrective actions when needed.
Monitor equipment functionality and coordinate maintenance and repairs.
Ensure opening, closing, and daily operational procedures are completed accurately.
Support restaurant leadership in achieving sales, profitability, and guest satisfaction goals.

Qualifications

Minimum of 3 to 5 years of kitchen management experience in a high-volume, full-service restaurant.
Strong understanding of food safety, sanitation, and inventory management practices.
Proven experience managing labor and food costs.
Excellent leadership, communication, and organizational skills.
Ability to motivate and develop diverse teams.
Experience with restaurant management systems and inventory software preferred.
Food Safety Manager Certification or ability to obtain certification.

Core Competencies

Kitchen Leadership
Food Quality Assurance
Cost Control and Budget Management
Inventory Management
Team Development
Food Safety Compliance
Operational Efficiency
Problem Solving
Communication
Time Management

Physical Requirements

Ability to stand, walk, bend, and lift throughout scheduled shifts.
Ability to lift and carry up to 50 pounds.
Ability to work in a hot, fast-paced kitchen environment.
Availability to work evenings, weekends, holidays, and peak business periods.

Success Measures

Achievement of food cost and labor cost targets.
Consistent food quality and execution standards.
Successful health inspections and food safety audits.
Employee retention and team development results.
Kitchen productivity and ticket time performance.
Overall contribution to restaurant profitability and guest satisfaction.

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Vacancy posted 5 days ago

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