Kitchen Manager

Kitchen Manager – Job Description

Overview
The Kitchen Manager is responsible for the daily operations of the kitchen, ensuring consistency in food quality, team performance, cleanliness, and overall efficiency. This role works closely with the Executive Chef and management team to maintain standards while supporting a positive and organized work environment.

Key Responsibilities

Daily Kitchen Operations

• Oversee all back-of-house operations during service
• Ensure all dishes are executed consistently to standard
• Maintain proper prep levels and station organization
• Manage ticket flow and support the team during peak service

Expo & Service Leadership

• Lead the expo station during service, acting as the bridge between BOH and FOH
• Control ticket flow, pacing, and timing of dishes to ensure smooth service
• Conduct final quality checks on all plates before they leave the kitchen
• Communicate clearly with servers and managers on ticket times, modifications, and issues
• Help prioritize tickets and adjust pacing based on volume and dining room flow
• Maintain calm, clear leadership during high-volume service

Staff Management & Development

• Supervise, schedule, and support kitchen staff
• Assist with hiring, onboarding, and training new team members
• Provide ongoing coaching, feedback, and performance management
• Help build a strong, respectful, and accountable team culture

Inventory & Ordering

• Manage inventory levels and place orders as needed
• Track product usage and minimize waste
• Conduct regular inventory counts and report variances
• Ensure proper storage, labeling, and rotation (FIFO)

Food Quality & Standards

• Uphold all recipes, plating, and portion standards
• Work with Head Chef on menu updates and execution
• Monitor food quality throughout service
• Ensure consistency across all shifts

Health, Safety & Cleanliness

• Maintain a clean, organized, and safe kitchen at all times
• Ensure compliance with health department regulations
• Enforce proper food handling, sanitation, and hygiene standards
• Maintain and uphold all food safety standards in alignment with ServSafe guidelines
• Lead by example with cleanliness and organization

Operational Support

• Communicate effectively with FOH managers during service
• Assist in managing labor and controlling overtime
• Help troubleshoot service issues and support solutions
• Participate in meetings and contribute to operational improvements

Qualifications

• 2–4+ years of kitchen leadership experience
• Strong expo experience in a high-volume restaurant
• ServSafe Certification (required)
• Strong understanding of kitchen operations and food safety
• Ability to lead a team in a fast-paced environment
• Organized, reliable, and detail-oriented
• Strong communication and problem-solving skills
• Fluency in Spanish is a plus

What We’re Looking For

• Someone who can confidently run expo and lead service
• A calm, clear communicator who can manage pressure
• A team player who supports both BOH and FOH
• Takes ownership and pride in their work
• Invested in growing with the team and improving systems

Pay: From $55,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person