Kitchen Manager

Kitchen Manager
Location: Watchung, NJ

Position Overview
We are seeking an experienced and results-driven Kitchen Manager to oversee all back-of-house operations in a high-volume, full-service restaurant. The ideal candidate is a hands-on leader with a passion for food quality, team development, and operational excellence. This role is responsible for managing kitchen staff, controlling food and labor costs, ensuring food safety compliance, and delivering a consistent guest experience through exceptional execution.

Key Responsibilities

• Lead and supervise all daily back-of-house operations, ensuring efficient kitchen performance and exceptional food quality.
• Recruit, train, coach, and develop kitchen team members while fostering a positive and accountable work environment.
• Schedule staff to meet business demands while effectively managing labor costs.
• Maintain food cost goals through proper inventory management, ordering, portion control, and waste reduction.
• Ensure all recipes, preparation methods, and plating standards are consistently executed.
• Oversee inventory counts, vendor ordering, receiving, and product rotation.
• Maintain compliance with all local health department regulations, food safety standards, and sanitation procedures.
• Monitor equipment maintenance and coordinate repairs to minimize operational downtime.
• Partner with front-of-house leadership to ensure seamless service and an outstanding guest experience.
• Analyze operational reports and implement strategies to improve productivity, profitability, and kitchen efficiency.
• Lead by example during peak service periods while maintaining a clean, organized, and safe kitchen environment.

Qualifications

• 3+ years of kitchen management experience in a high-volume, full-service restaurant.
• Strong leadership, coaching, and team-building skills.
• Proven ability to manage food costs, labor budgets, and inventory.
• Thorough knowledge of food safety, sanitation, and health department regulations.
• Excellent organizational, communication, and problem-solving abilities.
• Ability to thrive in a fast-paced, high-pressure environment.
• Experience with restaurant inventory and scheduling systems preferred.
• ServSafe Manager Certification (or ability to obtain upon hire) preferred.
• Flexible availability, including nights, weekends, and holidays.

Benefits

• Competitive salary with performance-based bonus opportunities.
• Medical, dental, and vision insurance.
• Paid vacation and personal time.
• Meal discounts.
• Ongoing leadership training and professional development.
• Opportunities for career advancement within a growing restaurant organization.
• Supportive, team-oriented culture focused on operational excellence and guest satisfaction.