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Kitchen Manager

Gecko Hospitality

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.
Vacancy posted 18 hours ago
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