BOH Manager

Kitchen Manager

The Kitchen Manager is a guardian of both our brand and restaurant culture, ensuring that every guest experience is remarkable and every team member is supported with care. This role is primarily operational, with the Kitchen Manager working hands-on in the kitchen while managing labor, breaks, food safety, catering execution, and team development.

Kitchen Managers are key to daily restaurant success. They model leadership through humility, consistency, and a commitment to doing what is right—not just being right. They are servant leaders who confidently coach, challenge, and celebrate others while maintaining a growth mindset and high integrity.

Primary Responsibilities

• Care for the team and guests by driving excellence in food, speed, and service.
• Operate as a shift leader, responsible for managing labor, breaks, and workflow efficiency.
• Execute catering orders and ensure proper preparation, packaging, and delivery.
• Maintain harmony within the team and take initiative to restore it when disrupted.
• Lead by example: demonstrate and ensure team adherence to Core 4 behaviors and 2nd Mile Service.
• Follow and ensure execution of all opening and closing procedures.
• Understand and report on progress toward monthly vision and goals.
• Conduct consistent shift huddles to align and motivate the team.
• Use One-Click effectively for communication, coordination, and accountability.
• Ensure proper team apparel, safety standards, and shift readiness at all times.

Development & Leadership

• Be mentored and coachable as part of the leadership pipeline.
• Actively coach, develop, and encourage team members toward excellence.
• Attend and contribute to leadership meetings and training sessions.
• Be certified in Pathway modules (including Catering, Safety/Security) and use this knowledge to lead effectively.
• Participate in team-wide recognition and support celebrations of success.
• Embody and demonstrate the SERVE Leadership Model:
• S – See the Future : Understand and communicate vision.
• E – Engage and Develop Others : Coach, challenge, and celebrate your team.
• R – Reinvent Continuously : Always seek improvement in yourself and operations.
• V – Value Results and Relationships : Balance people care with performance.
• E – Embody the Values : Live out the restaurant's mission and culture.

Qualifications & Expectations

• Mature, professional, and growth-minded leader.
• Confident in coaching team members and addressing performance.
• Never threatened by the success of others or by difficult challenges.
• Committed to upholding confidentiality and treating all team members fairly.
• Able to prioritize, solve problems, and communicate clearly (verbal, written, and digital).
• Fully available to work during peak restaurant hours (including opening/closing).
• Demonstrates reliability, ownership, and consistency in performance.

Benefits

• Paid time off
• Flexible schedule
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance