Kitchen Manager

Job Description

Job Description

Benefits:

• Performance Bonus
• Bonus based on performance
• Free food & snacks
• Opportunity for advancement
• Profit sharing

10 Position Summary
The Kitchen Manager oversees all back-of-house operations to ensure exceptional food quality, efficient workflow, and a clean, safe, and well-organized kitchen. This role is responsible for supervising kitchen staff, maintaining inventory levels, managing food costs, enforcing food-safety standards (ServSafe/HACCP), and supporting a positive team culture that aligns with the restaurant’s brand and service goals.

Key Responsibilities

Daily Operations

• Oversee all kitchen operations during service, ensuring consistent food quality, portioning, and presentation.
• Lead and support cooks, prep staff, dishwashers, and other BOH team members.
• Conduct daily pre-shift meetings to review specials, prep lists, and service expectations.
• Ensure efficient ticket times and smooth communication with FOH managers.

Food Quality & Safety

• Maintain strict compliance with ServSafe, HACCP, and local health department guidelines.
• Perform daily line checks and enforce sanitation procedures throughout all shifts.
• Ensure proper food storage, labeling, rotation (FIFO), and temperature controls.

Inventory & Cost Management

• Manage ordering, receiving, and inventory of food, beverages, and supplies.
• Monitor and control food costs, waste, and portion sizes to achieve profitability targets.
• Work with ownership/management to evaluate vendors and negotiate pricing.

Staff Leadership & Training

• Hire, train, schedule, and supervise kitchen employees.
• Coach staff to improve performance, efficiency, and consistency.
• Enforce policies fairly and document performance when needed.
• Foster a positive, respectful, and team-oriented kitchen culture.

Menu Execution & Development

• Execute menu items to recipe specs and maintain consistency across all shifts.
• Collaborate with ownership/chefs on new menu items, specials, and seasonal offerings.
• Provide feedback on workflow, equipment needs, and menu optimization.

Maintenance & Compliance

• Maintain a clean, organized, and fully operational kitchen at all times.
• Ensure all equipment is functioning properly and coordinate repairs when needed.
• Prepare for and pass all health inspections with high scores.

Qualifications

• 10+ years of back-of-house experience, including supervisory or management roles.
• Strong knowledge of food preparation, kitchen equipment, and safety procedures.
• ServSafe Manager certification preferred (or ability to obtain).
• Proven ability to lead and motivate diverse kitchen teams.
• Strong organizational skills and attention to detail.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Ability to lift 50 lbs and stand for long periods.

Key Competencies

• Leadership & Team Management
• Time Management & Efficiency
• Communication & Collaboration
• Problem-Solving
• Food Quality & Consistency
• Cost Control & Inventory Management
• Calm Under Pressure