Kitchen Manager

Steigs Grillhouse – Manlius, NY
Full-Time | $22–$26 per hour, based on experience

Steigs Grillhouse is looking for an experienced Kitchen Manager to lead our kitchen operation. We are a locally owned restaurant and butcher shop built around quality meats, fresh food, and a hands-on approach to running our business.

We are looking for someone who can take ownership of the kitchen, lead by example, maintain high standards, and keep the operation organized and efficient during both prep and service. This is a hands-on management position, and the Kitchen Manager will be expected to actively lead the line and work the expo position during busy services when needed.

What We're Looking For

Candidates must have:

• At least 3 years of kitchen or restaurant management experience
• Kitchen expo experience in a busy restaurant environment
• Ability and willingness to work expo and control the flow of the kitchen during high-volume services
• Strong line-cooking and food preparation experience
• Experience supervising, training, and developing kitchen employees
• Ability to organize and run a kitchen during busy service periods
• Strong understanding of food safety, sanitation, and proper food handling
• Experience with inventory, ordering, food cost, portion control, and waste reduction
• Ability to maintain consistent food quality and presentation
• Strong communication and leadership skills
• Dependability and willingness to work alongside the team when needed

Responsibilities

The Kitchen Manager will be responsible for the day-to-day operation of the kitchen, including:

• Leading and supervising kitchen staff
• Working expo during busy services and coordinating ticket flow between kitchen stations and front-of-house staff
• Maintaining ticket organization, timing, accuracy, quality, and presentation before food leaves the kitchen
• Communicating with cooks, servers, runners, and bartenders to keep service moving efficiently
• Managing prep and service
• Training employees on recipes, procedures, portioning, and food safety
• Maintaining food quality and consistency
• Scheduling kitchen staff based on business needs
• Monitoring labor and controlling overtime
• Managing food inventory and assisting with ordering
• Controlling food cost, waste, and portioning
• Maintaining a clean, organized, and code-compliant kitchen
• Ensuring equipment is properly used, cleaned, and maintained
• Working with ownership on menu execution, specials, and kitchen improvements
• Stepping onto the line and working alongside the team when necessary

About Steigs Grillhouse

Steigs Grillhouse combines a neighborhood restaurant and bar with the tradition and experience of Liehs & Steigerwald, a Central New York butcher and sausage maker established in 1936.

Our kitchen has direct access to high-quality meats and products from our butcher operation, and we want a Kitchen Manager who appreciates quality ingredients while also understanding the importance of consistency, speed, cost control, organization, and teamwork.

This is an opportunity for the right person to take real ownership of the kitchen and help us continue building the restaurant.

Experience Required: 3+ years of kitchen or restaurant management experience
Pay: $22–$26 per hour, based on experience
Job Type: Full-time
Work Location: In person – Manlius, NY

Pay: $22.00 - $26.00 per hour

Expected hours: 35.0 – 40.0 per week

Benefits:

• Employee discount
• Paid time off

Application Question(s):

• Have you been directly responsible for supervising kitchen employees during a busy restaurant service?
• Do you have experience working kitchen expo during high-volume restaurant service?
• Are you willing to regularly work the expo position during busy services when needed?
• Are you comfortable working on the line alongside kitchen staff when business volume requires it?
• Are you available to work evenings and weekends, including Friday and Saturday?
• Briefly describe your kitchen expo experience. What were your responsibilities during a busy service?
• Briefly describe the largest or busiest kitchen you have managed, including approximately how many kitchen employees you supervised.
• Give an example of something you changed in a previous kitchen that improved food quality, ticket times, food cost, labor cost, or kitchen organization.

Experience:

• Kitchen management: 3 years (Preferred)

Work Location: In person