Front of House Team Leader

Job Description

Job Description

We are looking for a Kitchen Manager for our restaurant that will lead the back-of-house team to deliver high-quality food consistently, manage labor and food costs, and maintain a safe, sanitary kitchen environment during every shift.

Key Responsibilities:

• Staff Management: Hire, train, schedule, mentor, and evaluate line cooks, prep cooks, and dishwashers.
• Inventory & Purchasing: Monitor stock levels, place vendor orders, verify deliveries, and conduct regular inventory counts to minimize waste.
• Cost Control: Track food and labor costs, enforce portion controls, and support menu pricing or recipe execution.
• Food Safety & Sanitation: Enforce local health department codes, HACCP guidelines, and sanitation standards (such as maintaining proper holding temperatures and daily prep sheets).
• Equipment Maintenance: Inspect kitchen appliances (ovens, fryers, refrigeration) and schedule routine repairs.
• Workflow & Quality Control: Expedite tickets, inspect plating consistency, and bridge communication between the kitchen and front-of-house (FOH) staff.

Required Qualifications & Skills

• Experience: 2 to 3+ years of back-of-house leadership or supervisory experience in a restaurant environment.
• Certifications: Valid ServSafe Food Protection Manager Certification.
• Education: High school diploma or GED; a culinary arts degree or hospitality certificate is often preferred.
• Technical Skills: Familiarity with point-of-sale (POS) systems, inventory software, and scheduling tools.
• Soft Skills: Strong leadership, crisis management, clear communication, and physical stamina for standing or working in high-temperature environments over long shifts.