Kitchen Manager

Benefits:

• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free uniforms
• Health insurance
• Paid time off
• Profit sharing
• Training & development

Legacy Kitchen Steak + Chop seeks an experienced, hands-on Kitchen Manager to lead the back-of-house team and grow into leadership.

The Kitchen Manager runs the kitchen successfully, overseeing food quality, team leadership, food safety, inventory, labor management, cleanliness, and cost control. This position works closely with the General Manager to ensure strong communication and smooth execution overall.

At times, the Kitchen Manager serves as Manager on Duty, supporting the dining room, interacting with guests, resolving concerns, and leading the entire restaurant. This role is ideal for a driven leader wanting to expand knowledge and grow toward General Manager.

Primary Responsibilities

Kitchen Leadership Operations

• Lead daily back-of-house operations with a hands-on management approach.
• Direct food preparation and service to ensure consistent quality, presentation, and timing.
• Conduct kitchen shift-change walkthroughs daily.
• Complete and enforce line checks, temperature logs, and food-quality assessments.
• Ensure the kitchen is clean, organized, and ready for every service.
• Step into any kitchen station to support the team and protect guests.
• Coordinate with the General Manager to maintain efficient communication and service flow.

Team Leadership Development

• Recruit, onboard, train, and develop kitchen staff.
• Set clear expectations and hold employees accountable respectfully.
• Build schedules supporting business demand, service standards, and productivity.
• Lead productive pre-shift meetings, communicating menu updates, priorities, staffing needs, and concerns.
• Identify high-potential employees and prepare them for advancement.
• Address performance concerns promptly and professionally.
• Promote a kitchen culture of teamwork, hospitality, urgency, and respect.

Inventory, Purchasing, Cost Control

• Manage food and kitchen-supply ordering based on par levels and forecasts.
• Oversee receiving, storage, rotation, and use.
• Conduct accurate inventory variances regularly.
• Monitor food cost, waste, and portioning levels.
• Maintain and update ordering guides and prep standards.
• Partner with the General Manager to achieve food cost, labor cost, and profitability.

Food Safety and Cleanliness

• Maintain the highest food safety standards.
• Ensure compliance with company policies and applicable requirements.
• Train employees on proper food handling, storage, and allergen awareness procedures.
• Maintain inspection-ready kitchen standards at all times.
• Report and follow up on facility concerns promptly.
• Maintain kitchen equipment properly.

(Sometimes)

• Serve as Manager on Duty overseeing restaurant operations when assigned.
• Move between kitchen and dining room monitoring service, cleanliness, and guest experience.
• Maintain professional presence with guests and team.
• Visit tables, respond to guest concerns, and resolve issues professionally.
• Support front-of-house employees during busy periods with service flow and operational needs support.
• Manage opening, closing, cash-control, security, and whole-house responsibilities as assigned.
• Participate in management meetings and contribute solutions improving operations overall.

Qualifications

• Previous kitchen-management or comparable leadership experience required.
• Strong working knowledge of kitchen systems, food production, inventory, and cost.
• Demonstrated ability to lead and hold accountable.
• Strong communication skills and confidence to interact professionally with guests at all times.
• Ability to stay organized, calm, and solutions-focused always.
• Maintain high standards for quality and accountability.
• Experience using restaurant POS scheduling systems.
• ServSafe Manager certification or ability to obtain it within timeframe.
• Availability to work flexible schedules including mornings, evenings, weekends, holidays, and peak.
• Ability to stand and move for extended periods and lift up to 50_13 pounds reasonably.

Ideal Candidate is a genuine restaurant leader who leads from the kitchen line daily.

• Leads from the kitchen line daily.
• Catering experience is essential.
• Enjoys teaching and developing.
• Food quality and guest hospitality matter equally.
• Communicates well with kitchen and service.
• Takes ownership of results and follows.
• Balances urgency with patient accountability respectfully.
• Wants to grow beyond the kitchen and learn financial and leadership responsibilities.

Growth Opportunity

This position offers a clear opportunity to expand from kitchen leadership into broader restaurant management with strong results toward Assistant General Manager responsibilities.

• Lead shifts.
• Leadership and service standards
• Guest relations and complaint resolution
• Restaurant scheduling and labor
• Sales, cost, and financials.
• Hiring and team development
• Community involvement matters daily
• Career advancement.

Advancement will be based on demonstrated leadership, operational consistency, financial understanding, and ability to lead kitchen and restaurant operations.

Why Join Legacy Kitchen Steak?

At Legacy Kitchen Steak + Chop, we believe great restaurants are built by leaders who care about their people, guests, and quality.

This is an opportunity to take ownership of a key department, work closely with the General Manager, broaden your experience, and build a leadership path.

Lead the kitchen. Support the whole house. Build your future with Legacy.