Kitchen Manager

Kitchen Manager

Department: N&J Management

Reports to: General Manager

Location: N&J Chicago

FLSA Status: Exempt, Full-time Salary

Job Summary
The Kitchen Manager is responsible for leading the day-to-day operations of the back-of-house and ensuring the kitchen consistently delivers exceptional food quality, service, cleanliness, organization, and operational execution. 
Working closely with the General Manager, the Kitchen Manager serves as the primary leader of the kitchen team and is responsible for directing daily kitchen operations, maintaining Company culinary and food safety standards, developing team members, managing kitchen workflow, and ensuring the BOH is prepared to execute successful service. 
The Kitchen Manager is a hands-on leader who works alongside the kitchen team while providing clear direction, accountability, coaching, and support. This position is responsible for ensuring established recipes, preparation procedures, presentation standards, and operational expectations are consistently followed. The ideal candidate has a strong culinary foundation and previous experience as a Sous Chef, Lead Cook, Kitchen Lead, or similar kitchen leadership role and is ready to take the next step. This individual should be confident leading a team, comfortable making decisions during service, committed to high standards, and eager to continue developing their leadership and operational skills. 

Daily Responsibilities and Tasks

Kitchen Leadership & Daily Operations

• Lead and oversee all day-to-day back-of-house kitchen operations.
• Serve as the primary point of leadership for the BOH team during daily operations and service.
• Provide clear direction to cooks, prep staff, and other BOH employees regarding daily priorities, station assignments, production needs, and service expectations.
• Ensure opening, closing, preparation, production, and service procedures are completed accurately and consistently.
• Monitor kitchen workflow, ticket times, communication, and productivity to support efficient service execution.
• Identify operational challenges and make appropriate adjustments to maintain smooth kitchen operations.
• Maintain a clean, organized, professional, and well-functioning kitchen environment.
• Partner closely with the General Manager to ensure effective coordination between front-of-house and back-of-house operations.
• Communicate operational needs, concerns, staffing issues, equipment concerns, and other kitchen matters to the General Manager.

Food Quality & Culinary Execution

• Ensure menu items are prepared, cooked, and presented according to Company recipes, preparation procedures, and established culinary standards.
• Maintain consistent standards for food quality, flavor, presentation, portioning, freshness, and execution.
• Monitor food preparation and service to ensure established ticket times and quality expectations are met.
• Conduct regular station and product checks throughout preparation and service.
• Provide hands-on support with food preparation, cooking, plating, and service as needed.
• Ensure recipes and preparation procedures are followed consistently by kitchen team members.
• Address food quality or execution issues promptly and provide coaching when standards are not met.
• Maintain proper labeling, dating, storage, product rotation, and FIFO practices.
• Communicate opportunities for improvements to recipes, procedures, workflow, or kitchen operations to Leadership.

Team Leadership, Training & Development

• Provide daily leadership, direction, coaching, and support to BOH employees.
• Train kitchen employees on recipes, preparation methods, food presentation, equipment operation, food safety, sanitation, and Company procedures.
• Provide ongoing coaching and feedback to improve employee performance and skill development.
• Identify training needs and opportunities for cross-training team members.
• Establish clear expectations for professionalism, communication, teamwork, attendance, cleanliness, and performance.
• Address performance or conduct concerns promptly and communicate significant concerns to the General Manager.
• Support the development of kitchen employees and help identify future BOH leaders.
• Foster a respectful, collaborative, accountable, and professional kitchen culture.

Scheduling & Labor Management

• Develop and maintain effective BOH schedules based on business needs.
• Monitor staffing levels and ensure appropriate coverage for preparation and service.
• Manage daily station assignments, breaks, call-offs, coverage needs, and adjustments to kitchen staffing.
• Monitor kitchen labor productivity and make operational adjustments when appropriate.
• Ensure employees accurately record time worked and follow Company timekeeping procedures.
• Communicate staffing challenges, attendance concerns, and labor needs to the General Manager.

Inventory, Receiving & Product Management

• Monitor kitchen inventory levels and communicate purchasing and replenishment needs.
• Assist with receiving deliveries and ensure products are properly inspected, stored, labeled, and rotated.
• Maintain organization of walk-in coolers, freezers, dry storage, prep areas, and kitchen storage.
• Conduct inventory counts and assists with inventory processes as assigned.
• Monitor product usage, portioning, waste, and product quality.
• Identify shortages, product concerns, equipment needs, or vendor issues and present solutions.
• Support initiatives designed to improve product utilization, reduce waste, and maintain appropriate food costs.

Food Safety, Sanitation & Compliance

• Ensure compliance with all Company food safety, sanitation, and workplace safety standards.
• Ensure proper food handling, storage, labeling, temperature control, and sanitation procedures are consistently followed.
• Maintain clean and sanitary food preparation, cooking, storage, and service areas.
• Conduct regular inspections of kitchen areas, equipment, walk-ins, freezers, and storage areas.
• Ensure cleaning and sanitation procedures are completed accurately and consistently.
• Maintain required food safety certifications and ensure kitchen employees complete required training.
• Identify and address safety hazards, equipment concerns, and food safety issues promptly.

Administrative & Operational Responsibilities

• Maintain accurate kitchen records, including prep lists, production schedules, inventory records, temperature logs, cleaning schedules, and training documentation.
• Implement Company policies, procedures, operational standards, and initiatives within the BOH.
• Participate in meetings with the General Manager and other leadership as needed.
• Assist with recruiting, interviewing, onboarding, and training BOH employees as requested.
• Maintain confidentiality of employee, guest, recipe, operational, and Company information.
• Support special events, private dining, and other restaurant functions as needed.

Teamwork & Professionalism

• Lead by example through professionalism, accountability, dependability, and a strong work ethic.
• Maintain positive and professional communication with the General Manager, BOH team, FOH team, vendors, and guests.
• Remain calm, organized, and solution-oriented during high-volume service periods.
• Support coworkers and step into hands-on kitchen responsibilities when needed.
• Accept feedback and continuously seek opportunities to improve kitchen operations and leadership skills.

Job Qualifications

• Strong understanding of professional culinary techniques and kitchen operations.
• Ability to lead and direct a kitchen team in a fast-paced restaurant environment.
• Strong understanding of food quality, preparation, presentation, sanitation, and food safety standards.
• Strong communication and interpersonal skills.
• Ability to provide clear direction, coaching, and feedback to employees.
• Strong organization and time-management skills.
• Ability to prioritize multiple tasks and make sound decisions during high-volume service.
• Dependable, accountable, and comfortable taking ownership of daily kitchen operations.
• Strong attention to detail and commitment to consistency.
• Ability to work collaboratively with the General Manager and other restaurant leaders.
• Genuine interest in developing as a restaurant and kitchen leader. 

Physical Requirements and Schedule

• Ability to remain on feet for extended periods, including prolonged standing and walking throughout kitchen operations during service periods.
• Ability to move throughout all areas of the restaurant, including kitchens, storage areas, walk-in coolers, freezers, receiving areas, and event spaces.
• Ability to frequently bend, stoop, reach, lift, carry, and perform repetitive movements associated with food preparation and kitchen operations.
• Ability to lift, carry, and move food products, equipment, supplies, and operational materials up to 50 lbs. as needed.
• Ability to work in a fast-paced kitchen environment with frequent exposure to heat, steam, open flames, sharp equipment, cold storage areas, and varying temperatures.
• Ability to safely operate commercial kitchen equipment, including ovens, ranges, grills, fryers, slicers, mixers, knives, and other culinary equipment.
• Ability to operate standard restaurant technology and equipment, including POS systems, inventory platforms, computers, phones, and other operational tools.
• Schedule requires flexibility and may include early mornings, evenings, weekends, holidays, and extended hours based on business needs.
• Schedule is typically Tuesday – Saturday, hours based on production and dinner service needs.

Compensation and Benefits

• Annual salary: $65,000 - $75,000, based on experience
• $300 contribution toward company medical insurance premiums
• Virtual urgent care and mental health support for only $5/month
• Supplemental insurance benefits available (dental, vision, voluntary life and AD&D)
• One $50,000 Basic Life & AD&D insurance policy for the employee at no cost to the employee
• 80 hours of annual paid time off
• 8 additional hours of paid time off for every year worked (added to the Anniversary Bank on the anniversary of hire date.)
• 8 hours for  Give Back Day - a paid day to dedicate to serving at a local non-profit
• 30% employee discount on all ParvCo entity products

Nic & Juniors is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.