Kitchen Manager

Job Description – Kitchen Manager Job Title: Kitchen Manager Reports to: General Manager Employment Type: Full-Time / Exempt Eligible for Tips: No About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Kitchen Manager oversees all back-of-house operations, ensuring consistent food quality, cleanliness, safety, and efficiency. This exempt leadership role is responsible for inventory management, cost control, vendor relations, and staff development. The Kitchen Manager leads hiring, training, scheduling, and performance management of all BOH employees while fostering a positive and professional work environment. Reporting directly to the General Manager, the Kitchen Manager plays a critical role in upholding Olive & Finch's chef-driven standards and supporting the overall success of the restaurant. Key Responsibilities Oversee all aspects of kitchen operations, ensuring food is prepared to company recipes, build guides, and quality standards. Maintain a clean, safe, and organized kitchen environment in compliance with health and safety regulations. Manage BOH staff, including hiring, onboarding, training, scheduling, and performance management. Develop prep lists, manage workflow, and ensure readiness for daily service. Manage vendor relations, including ordering, receiving, and maintaining strong partnerships. Oversee inventory processes, track product usage, and monitor food and labor costs to meet budgeted targets. Implement systems and procedures to ensure consistency, efficiency, and cost control. Collaborate with FOH leadership to ensure smooth service and strong communication. Foster a positive, professional, and inclusive work environment for all BOH employees. Assist in menu execution, seasonal rollouts, and continuous improvement of kitchen operations. Qualifications Minimum 3–5 years of progressive kitchen leadership experience required. Proven ability to manage costs, control inventory, and build vendor relationships. Strong leadership skills with experience in hiring, training, and managing diverse teams. Excellent knowledge of cooking techniques, sanitation standards, and food safety regulations. Strong organizational and problem-solving skills with attention to detail. Ability to work efficiently in a high-volume, fast-paced environment. Must be able to stand for extended periods of time and lift up to 50 lbs. Availability to work mornings, evenings, weekends, and holidays as business demands. Competencies / Core Values Leadership-focused and results-driven. Organized, detail-oriented, and financially astute. Collaborative and communicative across FOH and BOH. Committed to quality, consistency, and team development. Reporting Structure Reports to the General Manager. Directly manages all BOH employees. Work Environment & Physical Requirements This is a hands-on leadership role requiring extended periods of standing, bending, lifting, and working in a high-volume kitchen environment. Exposure to heat, cold, and cleaning chemicals is common. Flexibility to work mornings, evenings, weekends, and holidays is required. Compensation & Benefits Salaried, exempt position (not tip-eligible). Comprehensive benefits package including meal discounts, paid time off, and opportunities for advancement. Bonus Eligible EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve. #J-18808-Ljbffr