Kitchen Manager

Kitchen ManagerThe Kitchen Manager is a hands-on leadership role central to the daily culinary operations of our establishment. This position combines oversight of food preparation, kitchen staff management, and compliance with health and safety standards. The ideal candidate is an experienced, organized professional who takes pride in both food quality and an efficient, well-run kitchen.This position will directly report to the General Manager. This is a full-time salaried position.Specific Duties:Kitchen OperationsOversee all back-of-house operations and ensure smooth daily service:Plan, coordinate, and oversee all food preparation and kitchen activities during serviceMaintain consistent food quality, presentation standards, and portion control across all menu itemsMonitor and manage food inventory, place orders with suppliers, and minimize wasteEnsure all kitchen equipment is properly maintained, cleaned, and in safe working orderDevelop and update prep lists, line guides, and station setups to support efficient serviceCoordinate with front-of-house management on daily specials, allergy protocols, and guest needsAssist in menu development and seasonal updates in collaboration with managementStaff ManagementHire, train, schedule, and supervise all kitchen staff including sous chef, line cooks, prep cooks, and dishwashersConduct regular performance check-ins and provide constructive feedback to support staff developmentFoster a positive, professional kitchen culture with clear communication and accountabilityEnforce kitchen policies, standards of conduct, and safe work practices at all timesManage staff scheduling to align with business needs and budgeted labor hoursHealth, Safety & ComplianceEnsure full compliance with local health department standards, food safety regulations, and sanitation requirementsMaintain and oversee HACCP protocols, temperature logs, and proper food storage practicesEnsure kitchen staff hold current food handler certifications and stay up to date on safety trainingAddress and document any food safety concerns, equipment issues, or incidents promptlyRequirementsProfessional Requirements3+ years of experience in a kitchen management or lead cook roleStrong knowledge of food preparation techniques, kitchen equipment, and culinary standardsDemonstrated ability to manage and motivate a kitchen team in a fast-paced environmentExperience with inventory management, food cost control, and vendor relationshipsCurrent Food Manager Certification (ServSafe or equivalent) required, or willingness to obtainExcellent organizational and communication skills; able to coordinate across BOH and FOHAbility to work a flexible schedule including evenings, weekends, and holidays as neededFamiliarity with basic computer tools for scheduling, ordering, and record-keepingPhysical RequirementsAbility to stand for extended periods and work in a fast-paced kitchen environmentAble to safely lift and carry at least 50 pounds repeatedlyComfortable working in varying temperatures including hot kitchen and refrigerated storage areasValid driver's license and reliable personal transportation