Kitchen Manager

Job Title : Kitchen Manager

Location : Scottsdale, AZ

Salary : $75,000 - $85,000 + 20-40% Profit Share Program

Skills : Kitchen Management & Culinary Operations, Seafood Preparation & Expertise, Menu Development & Execution, Food Cost & Inventory Management, Labor Cost & Scheduling, Kitchen Team Leadership & Development, Restaurant Openings & Pre-Opening Operations, Food Safety & Sanitation Compliance, Staff Training & Development, High-Volume Restaurant Operations

About Company / Opportunity :

Join a growing, family-owned seafood restaurant group based in Scottsdale, AZ, focused on delivering high-quality seafood, exceptional food, and memorable guest experiences. This is an opportunity for an experienced Kitchen Manager to take ownership of daily culinary operations, lead and develop a strong kitchen team, and help drive continued growth. The ideal candidate will have seafood experience, a background in restaurant openings, and the ability to build and maintain successful kitchen operations.

Responsibilities :

• Oversee all daily kitchen operations, ensuring consistent food quality, presentation, and execution.
• Lead, train, develop, and motivate kitchen staff while fostering a positive, accountable team environment.
• Manage food costs, labor expenses, inventory, purchasing, and waste control to meet financial targets.
• Oversee seafood preparation, handling, storage, and quality standards to ensure freshness and consistency.
• Assist with menu development, recipe creation, and seasonal menu updates while maintaining the restaurant's culinary vision.
• Ensure compliance with all federal, state, and local food safety, sanitation, and health regulations.
• Develop and implement kitchen procedures, systems, and standards to improve efficiency and consistency.
• Manage kitchen scheduling, staffing levels, and performance expectations.
• Participate in restaurant grand openings, including recruiting, hiring, training, and building kitchen teams from the ground up.
• Collaborate with restaurant leadership to improve guest satisfaction, operational performance, and overall profitability.

Must-Have Skills :

• Kitchen Management & Leadership: Minimum 3 years of experience as a Kitchen Manager or in a similar senior culinary leadership role, with the ability to lead, train, and develop kitchen teams.
• Seafood Culinary Expertise: Strong seafood background with advanced knowledge of preparation, food quality, menu execution, inventory management, and food cost controls.
• Restaurant Openings & Team Development: Proven experience with restaurant grand openings, including recruiting, staffing, training, and building a kitchen team from the ground up.

Nice to Have Skills :

• Bilingual Communication: Ability to speak Spanish to effectively communicate with and support a diverse kitchen team.
• Menu Development & Culinary Innovation: Experience creating seafood-focused menus, developing new recipes, and staying current with culinary trends.
• Multi-Unit Restaurant Experience: Background supporting multiple restaurant locations, standardizing kitchen procedures, and maintaining consistent food quality and operational standards.