Kitchen Manager

Job Description

Job Description

Kitchen Manager

Salary: $70,000–$90,000 per year (DOE)

Schedule:

• Full-time

• Wednesday through Sunday

• Regular days off: Monday & Tuesday

• Nights, weekends, and holidays required

Job Summary

We are seeking an experienced, hands-on Kitchen Manager to lead our high-volume restaurant kitchen. This position is ideal for a strong leader who thrives in a fast-paced environment and takes pride in organization, consistency, food quality, and developing high-performing teams.

The Kitchen Manager is responsible for overseeing all back-of-house operations while maintaining exceptional food quality, controlling costs, ensuring compliance with health department standards, and building a culture of accountability and teamwork.

If you're passionate about leadership, systems, coaching, and delivering an outstanding guest experience, we'd love to meet you.

Responsibilities

Food Safety & Kitchen Operations

• Maintain a kitchen that is Health Department inspection-ready at all times

• Ensure strict compliance with all food safety, sanitation, and HACCP standards

• Maintain a clean, organized, and efficient kitchen

• Manage linen inventory and vendor relationships

• Ensure equipment is maintained and operating properly

Food Quality & Execution

• Maintain consistent food quality and presentation

• Enforce recipe adherence and portion standards

• Conduct daily quality control checks

• Lead and manage kitchen expo during high-volume service

• Monitor ticket times and kitchen efficiency

Financial Performance

• Control food cost through purchasing, inventory, portion control, and waste reduction

• Analyze waste versus usage and implement corrective action

• Establish and maintain product pars

• Complete all food ordering through SYSCO and approved vendors

• Perform monthly inventories and maintain accurate inventory records

• Assist with menu costing and profitability

Team Leadership

• Recruit, train, coach, and develop kitchen employees

• Cross-train staff to maximize operational flexibility

• Schedule labor based on projected sales and business volume

• Hold team members accountable to performance standards

• Conduct regular performance coaching and disciplinary action when necessary

• Ensure all Back-of-House certifications and required training remain current

• Lead two Back-of-House team meetings each month

Menu & Events

• Support menu development and seasonal features

• Maintain and execute the catering menu

• Coordinate kitchen execution for private events and special events

• Work closely with management to improve efficiency and guest satisfaction

Qualifications

• 3+ years of Kitchen Manager, Executive Sous Chef, or similar leadership experience

• Experience leading a high-volume restaurant kitchen

• Strong knowledge of food cost controls and inventory management

• Experience creating labor schedules based on sales forecasts

• Strong understanding of recipe costing and portion control

• Experience with ordering systems and vendor management (SYSCO experience preferred)

• Excellent organizational and communication skills

• Ability to lead by example and motivate a diverse kitchen team

• California Food Manager Certification (or ability to obtain upon hire)

What We're Looking For

The ideal candidate is:

• A servant leader who leads from the front

• Calm under pressure

• Detail-oriented and highly organized

• Passionate about coaching and developing people

• Financially minded with strong operational discipline

• Committed to delivering consistent, high-quality food every day

Compensation & Benefits

• Salary: $70,000–$90,000 annually, depending on experience

• Paid Time Off

• Growth opportunities

• Employee dining discounts

• Supportive leadership team

• Opportunity to help shape menus, systems, and kitchen culture