Kitchen Manager

Job Summary

Supply and Demand is seeking an experienced, organized, and hands-on Kitchen Manager to oversee daily kitchen operations while maintaining high standards of food quality, consistency, and safety. This role will lead the kitchen team, coordinate preparation and service, manage inventory and food costs, and support smooth operations in a fast-paced restaurant environment.

Key Responsibilities

• Oversee daily kitchen preparation, production, and service
• Lead, supervise, train, and motivate kitchen staff
• Organize daily prep lists and production priorities
• Ensure menu items are prepared according to established recipes and standards
• Maintain consistent food quality, flavor, presentation, and portion control
• Monitor kitchen workflow and service efficiency
• Manage inventory levels and coordinate ordering of ingredients and supplies
• Control food costs, portion sizes, and kitchen waste
• Ensure proper food storage, labeling, rotation, and temperature control
• Maintain a clean, organized, and efficient kitchen environment
• Enforce food safety, sanitation, and workplace safety procedures
• Coordinate effectively with front-of-house staff and restaurant management
• Monitor staff performance and provide coaching and feedback
• Assist with scheduling, shift coverage, and staffing needs
• Ensure kitchen equipment and workstations are properly maintained
• Identify operational issues and implement practical solutions

Requirements

• Previous experience as a Kitchen Manager, Sous Chef, Chef, or kitchen supervisor
• Strong knowledge of professional food preparation and kitchen operations
• Proven ability to lead, train, and motivate kitchen staff
• Knowledge of food safety and sanitation standards
• Experience with inventory and food-cost management
• Strong organization and time-management skills
• Excellent communication and problem-solving abilities
• Ability to work effectively in a fast-paced restaurant environment

Preferred Skills

• Full-service restaurant kitchen experience
• Contemporary or seasonal cuisine experience
• Recipe execution and quality control
• Inventory, purchasing, and supplier coordination
• Staff scheduling and team development
• Food-cost control and waste reduction
• Strong leadership and team-building skills
• Ability to remain calm and organized during busy service

How to Apply

Submit your application or resume highlighting your relevant Kitchen Manager, culinary leadership, restaurant, hospitality, or food service experience.

Pay: $17.00-$24.00 per hour

Expected hours: 33.0 per week

Benefits:

• Discounted or free food
• Flexible schedule
• Life insurance
• On-site parking

Work Location: In person