Kitchen Manager

We are seeking a dynamic, high-energy Kitchen Manager to oversee back-of-house operations and orchestrate the kitchen “pass.” In this role, you will wear two vital hats: leading service execution as our expeditor while also managing kitchen staff, inventory, food safety, and operational consistency.

You are the bridge between the front-of-house service team and the back-of-house kitchen — a master of momentum, communication, leadership, and execution. More than just managing tickets, you are a team leader and guardian of food quality, efficiency, and profitability.

This is a hands-on working management position for someone who thrives in fast-paced kitchens and leads by example during service.

Responsibilities

• Recruit, train, schedule, supervise, and develop BOH team members
• Manage inventory, ordering, prep systems, par levels, and food cost controls
• Maintain cleanliness, organization, and strict health department compliance
• Create a culture of accountability, urgency, kindness, and teamwork
• Support labor efficiency and operational consistency
• Assist with vendor relationships and inventory management
• Act as final quality control for all dishes before serving or packaging
• Ensure accuracy, timing, plating, temperature, and presentation standards
• Efficiently manage tickets and communicate clearly with chefs and FOH staff
• Ensure tables receive all dishes together and special requests/allergy alerts are communicated properly
• Support line cooks and kitchen staff during peak volume
• Set up stations and ingredients according to restaurant standards and recipe guidelines
• Properly finish and package takeout and delivery orders
• Warmly greet guests and delivery drivers while supporting hospitality needs
• Adapt quickly to changes, shifting priorities, and busy service environments

What We’re Looking For

• 2–5+ years of kitchen leadership or kitchen management experience
• High-volume experience strongly preferred
• Expeditor experience strongly preferred
• Independent restaurant experience preferred
• Strong communication and organizational skills
• Ability to remain calm, focused, and solution-oriented under pressure
• Leadership mentality with strong accountability standards
• Strong inventory management and kitchen systems knowledge
• ServSafe/Food Protection Manager certification required
• Bilingual English/Spanish is a strong plus
• Must be able to stand for long periods and lift up to 50 lbs

Our Culture

• Always in motion — no passing the buck
• Hospitality-minded and team-oriented
• Innovative, adaptable, and open to change
• Willing to jump in and support the team whenever needed

Compensation & Schedule

• Performance-based bonus opportunities tied to operational KPIs and kitchen performance
• 3-month compensation review based on performance and fit
• Full-time
• Nights and weekends required
• Typical schedule includes Fridays, Saturdays, and Sundays
• Target start date: Mid-June