Kitchen Manager | Casual Dining

Job Description

Job Description

Kitchen Manager
Location: Watchung, NJ

Position Overview
We are seeking an experienced and results-driven Kitchen Manager to oversee all back-of-house operations in a high-volume, full-service restaurant. The ideal candidate is a hands-on leader with a passion for food quality, team development, and operational excellence. This role is responsible for managing kitchen staff, controlling food and labor costs, ensuring food safety compliance, and delivering a consistent guest experience through exceptional execution.

Key Responsibilities

• Lead and supervise all daily back-of-house operations, ensuring efficient kitchen performance and exceptional food quality.

• Recruit, train, coach, and develop kitchen team members while fostering a positive and accountable work environment.

• Schedule staff to meet business demands while effectively managing labor costs.

• Maintain food cost goals through proper inventory management, ordering, portion control, and waste reduction.

• Ensure all recipes, preparation methods, and plating standards are consistently executed.

• Oversee inventory counts, vendor ordering, receiving, and product rotation.

• Maintain compliance with all local health department regulations, food safety standards, and sanitation procedures.

• Monitor equipment maintenance and coordinate repairs to minimize operational downtime.

• Partner with front-of-house leadership to ensure seamless service and an outstanding guest experience.

• Analyze operational reports and implement strategies to improve productivity, profitability, and kitchen efficiency.

• Lead by example during peak service periods while maintaining a clean, organized, and safe kitchen environment.

Qualifications

• 3+ years of kitchen management experience in a high-volume, full-service restaurant.

• Strong leadership, coaching, and team-building skills.

• Proven ability to manage food costs, labor budgets, and inventory.

• Thorough knowledge of food safety, sanitation, and health department regulations.

• Excellent organizational, communication, and problem-solving abilities.

• Ability to thrive in a fast-paced, high-pressure environment.

• Experience with restaurant inventory and scheduling systems preferred.

• ServSafe Manager Certification (or ability to obtain upon hire) preferred.

• Flexible availability, including nights, weekends, and holidays.

Benefits

• Competitive salary with performance-based bonus opportunities.

• Medical, dental, and vision insurance.

• Paid vacation and personal time.

• Meal discounts.

• Ongoing leadership training and professional development.

• Opportunities for career advancement within a growing restaurant organization.

• Supportive, team-oriented culture focused on operational excellence and guest satisfaction.