Kitchen Manager

Oversee daily kitchen operations, lead the kitchen team, maintain food quality and safety standards, manage inventory and costs, and ensure efficient preparation and service.

Key Responsibilities:

• Manage daily kitchen operations and food preparation.
• Supervise, train, and motivate kitchen staff.
• Organize kitchen schedules and shift coverage.
• Maintain consistent food quality, taste, and presentation.
• Ensure food safety, sanitation, and hygiene standards.
• Monitor inventory, stock levels, and food orders.
• Control food costs, waste, and portion sizes.
• Coordinate kitchen operations with the front-of-house team.
• Monitor food preparation and service times.
• Maintain kitchen equipment and report maintenance issues.
• Ensure proper food storage and temperature control.
• Develop and maintain kitchen procedures and standards.
• Monitor staff performance and productivity.
• Assist with menu planning and new dish development.
• Maintain a clean, organized, and efficient kitchen.
• Report kitchen performance and operational issues to management.

Qualifications & Skills:

• Previous kitchen management or senior culinary experience.
• Strong leadership and team-management skills.
• Excellent knowledge of food preparation and kitchen operations.
• Strong understanding of food safety and hygiene.
• Experience with inventory and food-cost control.
• Good organization and time-management skills.
• Strong communication and problem-solving abilities.
• Ability to work effectively in a fast-paced kitchen.
• Reliable, professional, and detail-oriented.
• Flexible to work evenings, weekends, and holidays.

Pay: $22.00 - $28.00 per hour

Expected hours: 33.0 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person