Kitchen Manager

Role Overview

Kitchen Managers oversee all Back of House operations, with accountability for food quality, food cost, labor control, safety, sanitation, and team development. This role requires a systems-focused leader who coaches daily behaviors, validates execution, and drives consistent results against budget.

Kitchen Managers are expected to act as the Leader in the Kitchen — owning readiness before service, execution during volume, and accountability from open to close.

Responsibilities + Duties

Teach and coach food quality standards to establish daily behaviors that support a .8 AVT food cost variance
Validate recipe-right execution through tasting, labeling, temps, and line checks
Complete weekly inventory and ordering with a strong understanding of Actual vs. Theoretical (AvT) performance
Demonstrate the ability to achieve consistent labor results versus budget through effective schedule writing using HotSchedules
Develop and implement systems that support sales building and execution, including:
Daily BOH pre-shift meetings
Ticket times maintained within company standards
Positive, accountable kitchen culture directionals
Monitor and manage daily food prep, storage, and waste to protect quality and control costs
Lead BOH opening, closing, and sanitation routines with consistency and urgency
Play a key role in hiring, onboarding, training, and 100% staff validations for BOH team members
Coach, develop, and performance-manage BOH team members to support growth and retention
Partner with Service Managers and Managing Partners to support smooth shift execution and guest experience
Uphold all company standards for cleanliness, safety, sanitation, appearance, and professionalism

Qualifications + Skills

2+ years of restaurant management experience in a kitchen
Proven ability to lead BOH operations in a high-volume environment
Strong understanding of kitchen operations, food safety, and sanitation standards
Comfortable using scheduling and operational systems (HotSchedules experience preferred)
Proven ability to lead in a high-volume, fast-paced environment
Clear communicator who stays calm and focused during peak periods
Systems-minded with strong attention to detail and follow-through
Ability to work nights, weekends, and peak business periods
Able to stand for extended periods and lift up to 50 lbs. as needed
Coachable, accountable, and committed to continuous improvement
Professional, energetic, and team-focused demeanor

Perks + Benefits

Company-sponsored health benefits, including medical, dental, and vision
Accrued paid time off (PTO)
401(k) with company match
Company-paid life insurance, short-term disability (STD), and long-term disability (LTD)
Ongoing leadership training and career growth opportunities
Free shift meals + 50% off all other times

About Parry’s

At Parry’s Pizzeria & Taphouse, we create memorable dining experiences through Craveably Crafted™ Food & Beer and Uncommon Hospitality. Our Kitchen Managers are responsible for leading Back of House operations with consistency, urgency, and pride — ensuring food quality, kitchen flow, and team execution meet Parry’s standards every shift.

Parry’s kitchens are fast-paced, high-volume, and standards-driven. Kitchen Managers play a critical role in delivering recipe-right food, controlling costs, and building cultures where accountability, teamwork, and execution thrive.