Kitchen Manager

The Kitchen Manager is responsible for overseeing daily kitchen operations, supervising culinary staff, maintaining food quality, and ensuring efficient food preparation and service. This role focuses on staff development, inventory control, cost management, food safety, and maintaining a clean, organized kitchen while supporting the restaurant's overall success.

Key Responsibilities:

• Oversee daily kitchen operations and food preparation activities.
• Supervise, train, and support kitchen staff.
• Coordinate staff schedules, shift assignments, and kitchen coverage.
• Ensure consistent food quality, taste, portion sizes, and presentation.
• Monitor food preparation to ensure timely and accurate orders.
• Maintain recipes, preparation procedures, and kitchen standards.
• Manage inventory, stock levels, purchasing, and ingredient storage.
• Monitor food costs, labor expenses, and kitchen operating budgets.
• Reduce food waste and improve portion control.
• Maintain food safety, sanitation, and kitchen cleanliness standards.
• Ensure proper handling of food allergies and special dietary requests.
• Monitor kitchen equipment and coordinate maintenance when needed.
• Ensure compliance with company policies and applicable health regulations.
• Coordinate with restaurant management and front-of-house staff.
• Monitor employee performance and provide constructive feedback.
• Maintain accurate inventory records and kitchen reports.
• Support menu updates and new dish implementation.
• Ensure opening, closing, and cleaning procedures are completed.
• Resolve kitchen workflow issues and improve operational efficiency.
• Maintain a professional, organized, and productive kitchen environment.

Qualifications & Skills:

• Previous experience in kitchen management or restaurant operations.
• Supervisory experience in a professional kitchen preferred.
• Strong knowledge of food preparation and kitchen procedures.
• Excellent leadership and team-management skills.
• Understanding of inventory control, purchasing, and food costing.
• Knowledge of food safety, sanitation, and allergen management.
• Experience with staff scheduling and performance management.
• Strong organizational and time-management abilities.
• Excellent communication and problem-solving skills.
• Ability to work effectively in a fast-paced environment.
• Attention to detail and commitment to food quality.
• Ability to manage multiple priorities and meet service deadlines.
• Professional, dependable, and team-oriented attitude.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional development and advancement.
• A supportive and collaborative restaurant team.
• Opportunities to develop leadership and operational-management skills.
• Potential performance-based incentives, depending on company policy.

Pay: $23.00 - $27.00 per hour

Expected hours: 32.0 per week

Benefits:

• 401(k) matching
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Work Location: In person