Kitchen Manager

NOW HIRING: KITCHEN MANAGER FOR BUTTERMILK 1725 W DIVISION ST 

We are looking for an experienced, hands-on Kitchen Manager to join our team!

This is an important leadership position for someone who understands that being a Kitchen Manager means more than simply supervising. We are looking for someone who is willing to lead from the front, work alongside the team, and take ownership of the kitchen’s daily operations.

You’ll be joining a strong team that has been working together for over a year. We want someone with a team-first mentality who can support, motivate, and help keep our kitchen running like a well-oiled machine.

5 MAJOR AREAS OF RESPONSIBILITY

1. RUN THE KITCHEN

• Work the line alongside the team.
• Jump in as a runner when needed.
• Handle expo and coordinate food coming off the line.
• Keep service moving during high-volume periods.
• Step into different positions whenever the team needs support.
• Lead by example and be willing to do whatever is necessary to keep service running smoothly.

2. MANAGE INVENTORY & PARS

• Make sure the kitchen has everything it needs to operate successfully.
• Maintain and monitor daily pars.
• Monitor product levels and communicate shortages or needs.
• Coordinate with the bar as the main liaison between the kitchen and bar.
• Communicate directly with the Director of Operations regarding kitchen operations and needs.
• Help ensure the kitchen is properly stocked and prepared for every shift.

3. FOOD SAFETY & EQUIPMENT

• Complete weekly checks of gas functions and kitchen appliances.
• Monitor food and equipment temperatures.
• Ensure all health-code and food-safety requirements are consistently met.
• Maintain proper cleanliness and sanitation standards.
• Identify and communicate equipment or operational issues before they become problems.

4. LEAD THE TEAM

• Supervise the kitchen team when needed.
• Support, coach, and motivate the cooks.
• Help maintain a strong, respectful, and productive team environment.
• Lead by example rather than simply giving orders.
• Be hands-on and willing to work alongside your team.
• Keep the team focused and organized during high-volume service.

5. MAINTAIN QUALITY

• Ensure food is consistently prepared and presented according to our standards.
• Prevent quality from slipping during busy periods.
• Monitor execution throughout service.
• Make sure the kitchen is prepared and ready for every shift.
• Take pride in maintaining consistency, quality, and efficiency every day.

REQUIREMENTS

• 1–2 years of kitchen management experience , preferably in a high-volume, quick-service environment.
• ServSafe Manager Certification required.
• Strong understanding of kitchen operations, inventory, pars, food safety, and quality control.
• Comfortable working the line, running, and working expo.
• Strong leadership and communication skills.
• Ability to remain calm, organized, and effective in a high-volume environment.
• Must have a team-first mentality and be willing to work alongside the team.
• Must be dependable, accountable, and able to take ownership of the kitchen.

SCHEDULE

Wednesday–Sunday

• Wednesday: 3:00 PM–10:30 PM
• Thursday: 3:00 PM–10:30 PM
• Friday: 1:00 PM–10:30 PM
• Saturday: 9-hour shift
• Sunday: 9-hour shift
• Monday & Tuesday: Off

PAY

Starting at $25/hour

If you’re an experienced Kitchen Manager who is ready to work alongside your team, lead by example, maintain high standards, and take ownership of the kitchen , we want to hear from you!

Come join a great team and help us continue to build a strong, efficient, and successful kitchen operation.