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 involves managing inventory, controlling food costs, coordinating staff schedules, and maintaining high standards of food safety and cleanliness. The ideal candidate has strong leadership skills, professional kitchen experience, and the ability to maintain smooth operations in a seafood-focused restaurant environment.

Key Responsibilities:

• Oversee daily kitchen operations and food preparation activities.
• Supervise, train, and support chefs, cooks, and kitchen assistants.
• Coordinate staff schedules, shift assignments, and kitchen coverage.
• Maintain consistent food quality, freshness, flavor, and presentation.
• Ensure recipes, portion sizes, and preparation standards are followed.
• Coordinate kitchen workflow to ensure timely and accurate order delivery.
• Manage food inventory, purchasing, and stock replenishment.
• Monitor seafood and other ingredients for freshness, quality, and proper storage.
• Maintain appropriate temperature controls and safe food-storage procedures.
• 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 arrange maintenance when necessary.
• Train employees on food preparation techniques and kitchen procedures.
• Monitor staff performance and provide constructive feedback.
• Coordinate with servers and restaurant management to maintain smooth service.
• 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, food quality, and guest satisfaction.

Qualifications & Skills:

• Previous experience in kitchen management or a senior culinary role.
• Knowledge of seafood preparation and professional kitchen operations preferred.
• Strong cooking knowledge and understanding of food-quality standards.
• 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 food quality.
• Ability to manage multiple priorities during busy service periods.
• Professional, dependable, and accountable attitude.
• 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 supportive and collaborative kitchen environment.
• Opportunities to strengthen culinary leadership and operational-management skills.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $23.00 - $28.00 per hour

Expected hours: 32.0 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