Kitchen Manager

Job Description

KITCHEN MANAGER

Position Type: Full-Time Management Reports To: General Manager Position Overview We are seeking a hands-on Kitchen Manager to lead our kitchen operations in a high-energy entertainment venue setting. The ideal candidate combines strong operational expertise with proven leadership skills and a passion for maintaining exceptional quality standards while managing food costs effectively.

KEY RESPONSIBILITIES

Kitchen Operations Manage daily kitchen operations for high-volume food service Ensure consistent food quality, presentation, and adherence to recipes and brand standards Oversee all food preparation and coordinate seamlessly with front-of-house and bar teams Monitor and control food costs, waste, and inventory levels Maintain full compliance with health department regulations and food safety standards Manage kitchen equipment maintenance and coordinate repairs promptly Team Leadership & Development Recruit, hire, train, and develop a high-performing kitchen team Create and manage work schedules to optimize labor costs and service coverage Conduct regular performance evaluations and provide ongoing coaching and development Foster a positive, productive team culture and resolve conflicts professionally Implement and enforce safety training programs and protocols Lead by example with hands-on participation during peak service periods Financial Management Monitor food costs and gross profit margins to achieve budget targets Collaborate on menu costing and pricing strategies Manage vendor relationships and make informed purchasing decisions Participate in budget planning and implement cost control initiatives Administrative Duties Maintain accurate records of inventory, labor, and operational metrics Prepare daily, weekly, and monthly reports for management review Document safety incidents and corrective actions appropriately Participate in management meetings and strategic planning sessions

QUALIFICATIONS

Experience Required Minimum 3 years of kitchen management experience in high-volume restaurant operations 5+ years total professional foodservice experience Proven track record managing teams of 8+ employees Experience with food cost control and inventory management Preferred: Previous experience in bar/entertainment venue environments Education & Certifications High school diploma or equivalent required Culinary degree or equivalent professional training preferred ServSafe Manager Certification required (must obtain within 30 days if not currently certified) Valid driver's license Skills & Competencies Strong leadership and team management capabilities Excellent verbal and written communication skills Proficiency with POS systems and kitchen management software Solid understanding of food costs, inventory control, and P&L fundamentals Ability to perform effectively under pressure in fast-paced environments Strong problem-solving and decision-making abilities Comprehensive knowledge of current food safety regulations and best practices

PHYSICAL REQUIREMENTS & SCHEDULE

Physical Demands Ability to stand and walk for extended periods (8+ hours) Manual dexterity for food preparation and equipment operation Capable of working in a fast-paced, high-energy environment Schedule Requirements Hours: Average 50 hours per week Shift: Primarily evenings/nights (typical shift: 3:00 PM - 12:00 AM) Availability: Must be flexible for nights, weekends, holidays, special events, and peak business periods

COMPENSATION & BENEFITS

Salary & Time Off Base Salary: Competitive, commensurate with experience Paid Time Off (Year One): 15 days PTO #J-18808-Ljbffr The Yard Corktown