Kitchen Manager

The Kitchen Manager is responsible for overseeing daily kitchen operations, supervising culinary staff, maintaining exceptional food quality, and ensuring efficient food preparation and service. This role involves managing inventory, controlling food costs, coordinating staff schedules, and maintaining high standards of food safety and cleanliness. The ideal candidate has strong leadership abilities, professional kitchen experience, and a commitment to consistent food quality and operational excellence.

Key Responsibilities:

• Oversee daily kitchen operations and coordinate food preparation.
• Supervise, train, and support chefs, cooks, and kitchen assistants.
• Prepare staff schedules and coordinate shift assignments.
• Maintain consistent food quality, flavor, freshness, and presentation.
• Ensure recipes, portion sizes, and preparation standards are followed.
• Coordinate kitchen workflow to ensure timely and accurate orders.
• Manage inventory, purchasing, and food-supply requirements.
• Monitor ingredient quality, freshness, storage, and stock levels.
• Control food costs, portion sizes, and kitchen waste.
• 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 necessary.
• Train employees on preparation techniques and kitchen procedures.
• Monitor staff performance and provide constructive feedback.
• Coordinate with restaurant management and front-of-house teams.
• Oversee opening, closing, and kitchen-cleaning procedures.
• Maintain accurate inventory records and food-cost reports.
• Ensure compliance with company policies and applicable health regulations.
• Identify opportunities to improve kitchen efficiency and food quality.
• Maintain a safe, organized, and professional kitchen environment.

Qualifications & Skills:

• Previous experience in kitchen management or a senior culinary role.
• Strong knowledge of professional cooking techniques and food preparation.
• Proven leadership and kitchen-team management abilities.
• Experience with staff scheduling, training, and performance supervision.
• Knowledge of inventory management, purchasing, and food-cost control.
• Understanding of food safety, sanitation, and allergen management.
• Strong organizational and time-management skills.
• Excellent communication and problem-solving abilities.
• Ability to work effectively in a fast-paced kitchen.
• Attention to detail and commitment to culinary quality.
• Ability to manage multiple priorities and meet service deadlines.
• Professional attitude, reliability, and accountability.
• Ability to motivate staff and maintain high kitchen standards.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional development and career advancement.
• A collaborative and quality-focused kitchen environment.
• Opportunities to strengthen culinary leadership and operational-management skills.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $24.00 - $28.00 per hour

Expected hours: 32.0 per week

Benefits:

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

Work Location: In person