Kitchen Manager

Position Overview:
The Kitchen Manager owns the daily operational and financial performance of the Marvel S. Fox kitchen. This is a working leadership role: the manager leads service from the floor, maintains consistent execution of a focused, playful tavern menu, and builds the systems and team required for a compact kitchen to operate efficiently. Culinary direction is established collaboratively with ownership and culinary leadership; the Kitchen Manager is accountable for delivering it every day.Kitchen Operations & Execution

· Lead opening, prep, service and occasional closing; work stations during busy periods and fill gaps as needed.

· Maintain recipe specifications, portions, presentation, speed and consistency across the menu.

· Establish prep lists, production pars, station organization, cleaning routines and shift handoffs.

· Coordinate closely with front-of-house management on pacing, shortages, 86s and guest issues.

· Oversee equipment care, maintenance reporting, safe storage and health-code compliance.

People & Leadership

· Recruit, train, schedule, coach and evaluate BOH staff in coordination with management.

· Set clear standards for punctuality, professionalism, food safety, teamwork and accountability.

· Build cross-training plans and a dependable staffing structure appropriate to sales volume.

· Address performance concerns promptly and document issues according to company policy.

Financial Stewardship

· Own BOH scheduling and hourly labor performance against approved budgets.

· Manage purchasing, vendor communication, receiving, storage and inventory accuracy.

· Conduct weekly inventory and review food cost, waste, spoilage and purchasing variances.

· Adjust prep and ordering pars to demand; identify operational improvements that protect margin without compromising quality.

· Provide a concise weekly review of sales trends, food cost, BOH labor, inventory and operational issues.

Authority & Accountability

· Direct daily BOH assignments, prep priorities and scheduling within approved labor budgets.

· Make routine purchasing decisions within approved vendor, product and spending guidelines.

· Recommend hiring, discipline, compensation changes and terminations, subject to company approval.

· Escalate material budget variances, safety concerns, equipment failures and proposed menu changes promptly.

Performance Expectations

Performance will be evaluated through food quality and consistency, guest experience, service readiness, BOH labor, food cost, inventory discipline, sanitation, employee development and reliability of kitchen systems. Specific numerical cost targets will be established from the approved operating budget and reviewed regularly.

First 90 Days

· First 30 days: learn the menu and equipment, assess staffing, establish daily prep and cleaning routines, and identify immediate operational gaps.

· By 60 days: implement documented pars, ordering and inventory routines; stabilize training and schedules.

· By 90 days: demonstrate consistent service execution and present a repeatable weekly financial and operational scorecard.

Qualifications & Schedule

Prior kitchen leadership experience, sound food-safety knowledge, strong organization and communication, and demonstrated ability to manage ordering, inventory and schedules. ServSafe Manager certification or willingness to obtain it. Culinary degree not required. Nights, weekends and holidays are part of the role; schedule will reflect operating needs and applicable wage-and-hour requirements.

Compensation

Any bonus opportunity, benefits, paid time off and final employment classification will be specified separately in the employment offer and applicable company policies. Salary alone does not determine overtime exemption.

Pay: $65,000.00 - $75,000.00 per year

Work Location: In person