Kitchen Manager

Job Description

Job Description

Job Summary:

An excellent Kitchen Manager will possess a diverse set of skills. This role requires a strong base of culinary knowledge, leadership ability, interpersonal skills, conflict resolution, attention to detail, and financial understanding. The Kitchen Manager is responsible for leading daily back-of-house operations while maintaining established systems, standards, and consistency across all areas of the kitchen.

Company Overview:

At Barrel House, the foundation of any position is our We CARE Culture . The Barrel House Team displays Commitment, Attentiveness, Respect, and Excellence in every decision they make; for both customers and fellow team members.

Core Responsibilities:

- Establishes food ordering and pars based on historic sales, projections, and company standards

- Meets restaurant financial objectives by controlling food costs and BOH labor; utilizing company tools and systems to drive consistency

- Conducts food inventories and corrects discrepancies by reviewing usage reports, analyzing variances, and taking appropriate action

- Maintains operations by following policies and standard operating procedures; ensuring production, productivity, and quality standards are consistently met

- Maintains guest satisfaction by ensuring recipes are followed and food quality, weights, and consistency meet expectations

- Accomplishes restaurant human resource objectives by recruiting, training, scheduling, coaching, and holding staff accountable to established expectations

- Maintains a safe, secure, and healthy facility by enforcing sanitation standards and complying with all regulations

- Produces and reviews kitchen staff schedules weekly, with schedules completed by Thursday

- Observes food quality during lunch by working expo and supports line execution during dinner service when scheduled

- Performs minor kitchen maintenance and communicates all repair needs to the GM

- Ensures all smallwares and tools are available and organized for line production

- Maintains accurate Rate of Sales (ROS) and prep lists weekly

- Ensures food safety and quality by monitoring dates, temperatures, and product integrity

- Monitors completion of all BOH checklists (Shift, Daily, Weekly, Monthly)

- Effectively manages all BOH operations to ensure consistency, cleanliness, and efficiency at all times

- Maintains food cost targets through proper portioning, waste control, and adherence to established processes

Qualifications:

- Previous experience in a high-volume restaurant

- Strong leadership, organization, and accountability skills

- Ability to lead from the front and work alongside the team

- Strong attention to detail and sense of urgency

- Ability to follow and enforce established systems, recipes, and procedures

- Experience managing food cost, labor, and kitchen performance

- Ability to operate a POS system, including KDS

- Able to stand for extended periods, bend, stoop, and lift up to 50 pounds

- Reliable transportation to the restaurant

- Must be authorized to work in the United States

- Must be at least 18 years old