High Volume Restaurant Kitchen Manager
Islander 71
Job Description
Job Description
Islander 71 is seeking an experienced, organized, and hands-on Kitchen Manager to help lead our back-of-house operations. Our restaurant combines an upscale-casual dining experience with a laid-back coastal atmosphere, featuring fresh seafood, a full raw bar, craft cocktails, and stunning waterfront views. With $10M+ in annual sales and large indoor/outdoor seating, Islander 71 requires a Kitchen Manager who thrives in a fast-paced, high-volume environment and cares deeply about quality, cleanliness, and team culture.
About the RoleThe Kitchen Manager will support the Chef de Cuisine and leadership team by managing daily BOH operations, maintaining exceptionally high standards of food safety and sanitation, and ensuring consistency across prep, line, expo, and storage. This role is perfect for someone who is detail-oriented, excellent at follow-through, and passionate about building structure and accountability in the kitchen.
Key ResponsibilitiesKitchen Operations & Cleanliness
Oversee daily kitchen operations, including line readiness, prep execution, and equipment organization.
Maintain exceptional standards of cleanliness, sanitation, and DHEC compliance throughout all kitchen areas.
Ensure kitchen flow, organization, labeling, temperature logs, and storage systems are consistently followed.
Conduct routine walk-throughs to identify issues, implement solutions, and maintain a polished, guest-ready environment.
Team Leadership & Training
Support BOH staff through training, coaching, and daily supervision.
Help onboard new hires and reinforce performance expectations.
Foster a respectful, efficient, and accountable kitchen culture.
Assist with scheduling and communication to drive clear direction and coverage.
Quality, Consistency & Execution
Partner closely with the Chef de Cuisine to ensure all dishes meet Islander 71’s standards.
Maintain recipe accuracy, portioning, and presentation guidelines.
Assist in managing ticket times, expo flow, and communication with FOH teams.
Inventory, Ordering & Food Cost Support
Maintain accurate ordering, receiving, and rotation standards.
Assist with weekly/monthly inventory counts and help drive waste reduction.
Work with leadership to support food-cost goals, portion control, and product consistency.
2–4+ years of experience as a Kitchen Manager, Sous Chef, or BOH leader in a high-volume restaurant.
Strong understanding of kitchen systems, cleanliness standards, and food safety.
Ability to lead with calmness, confidence, and professionalism.
Excellent organizational skills and attention to detail.
Experience training teams in a fast-paced environment.
Competitive compensation and benefits
Strong leadership support and a positive team environment
Opportunities for growth within a high-performing hospitality group
A leadership role with direct influence on quality, consistency, and guest experience
Thank you for your interest!
$110k - $120k
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