Kitchen Manager

About Naz’s Halal Food

At Naz’s Halal Food, we’re passionate about delivering good food fast. We serve NYC-style halal comfort food, from our signature Rice Platters to Chopped Cheese sandwiches, with a strong focus on quality, consistency, accuracy, and speed.

Job Summary

We are seeking an experienced, hands-on Kitchen Manager to oversee back-of-house operations at our Fort Lauderdale location.

This role goes beyond supervising a shift. The Kitchen Manager is responsible for developing the kitchen team, maintaining inventory and ordering, controlling food and labor costs, improving order accuracy, and making sure operational problems are addressed quickly and effectively.

Ownership regularly provides performance information such as labor percentage, food cost, chargebacks, order errors, employee-attributed issues, and menu-item availability. The Kitchen Manager must be comfortable reviewing this information, identifying what is happening operationally, and turning it into action.

For example, if reports show that certain employees are associated with repeated order errors, the Kitchen Manager should be able to observe their performance, identify the issue, provide targeted retraining, and follow up to ensure improvement.

Responsibilities

• Oversee daily back-of-house operations, staff performance, workflow, food quality, and order execution.
• Train incoming kitchen employees on recipes, portions, preparation, order assembly, packaging, sanitation, and company procedures.
• Provide targeted coaching and retraining when employee or operational performance issues are identified.
• Use performance information provided by ownership to identify problems and implement corrective action.
• Maintain high standards for order accuracy, including quantities, modifiers, sauces, sides, drinks, and promotional items.
• Manage inventory levels, complete accurate inventory counts, establish appropriate par levels, and place vendor orders on time.
• Monitor menu-item availability and prevent avoidable outages caused by poor ordering, inventory management, or preparation.
• Receive and organize deliveries and address shortages or discrepancies.
• Monitor food usage, waste, spoilage, over-portioning, and other factors affecting food cost.
• Help maintain labor-percentage goals by ensuring staffing is appropriate for business volume without sacrificing execution or training.
• Ensure consistent food preparation, portions, quality, and presentation.
• Maintain an organized, clean, and inspection-ready kitchen.
• Enforce food-safety, sanitation, labeling, storage, temperature, and hygiene requirements.
• Identify inefficient kitchen processes and recommend practical, cost-effective improvements.
• Maintain a respectful, accountable, and productive working environment.
• Communicate staffing, inventory, equipment, training, and operational concerns to ownership.

Qualifications

• Previous experience as a Kitchen Manager, Assistant Kitchen Manager, Sous Chef, BOH Manager, or similar restaurant leadership role.
• Experience training and supervising kitchen employees.
• Experience with restaurant inventory counts and vendor ordering.
• Strong understanding of food preparation, sanitation, food safety, and kitchen operations.
• Comfortable working with basic restaurant performance metrics such as labor percentage, food cost, inventory usage, order errors, and chargebacks.
• Ability to identify the cause of recurring problems and implement practical solutions.
• Strong leadership, communication, organization, and time-management skills.
• Ability to hold employees accountable while maintaining a professional and respectful work environment.
• Strong attention to detail and order accuracy.
• Ability to remain organized and effective in a fast-paced, high-volume environment.
• Comfortable using restaurant technology, tablets, scheduling systems, and basic digital tools.
• Food Manager certification preferred or willingness to obtain certification.

Additional Compensation & Growth

In addition to regular hourly compensation, this position is eligible for additional performance-based compensation tied to clearly defined kitchen KPIs.

Performance measures may include labor percentage, food cost, inventory management, menu-item availability, order accuracy, chargeback reduction, employee training, and overall operational execution.

We also offer opportunities for increased responsibility and career advancement as the company grows.

Job Type: Full-time

Pay: $18.00 - $20.00 per hour

Benefits:

• Employee discount
• Paid training

Shift:

• 12 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person