Kitchen Manager

The Back of House (BOH) Manager is responsible for overseeing all kitchen operations to ensure exceptional food quality, food safety, cleanliness, efficiency, and team performance. This position manages kitchen staff, inventory, purchasing, food costs, scheduling, and compliance with all health and safety regulations while maintaining a positive and productive work environment.

Essential Duties and Responsibilities Kitchen Operations

• Oversee the daily operation of the kitchen.
• Ensure all food is prepared and presented according to company standards.
• Maintain consistency, quality, and portion control.
• Monitor ticket times and kitchen efficiency.
• Develop and maintain standardized recipes and preparation procedures.
• Ensure equipment is properly maintained and operating safely.

Staff Leadership

• Recruit, interview, hire, train, coach, and evaluate kitchen employees.
• Prepare weekly schedules based on business needs.
• Monitor labor costs and staffing levels.
• Conduct performance evaluations and provide ongoing coaching.
• Enforce company policies and maintain a professional work environment.
• Foster teamwork and effective communication between the kitchen and front-of-house staff.

Food Safety & Sanitation

• Ensure compliance with all local, state, and federal health regulations.
• Maintain ServSafe and food safety standards.
• Oversee sanitation procedures throughout the kitchen.
• Ensure proper food storage, labeling, rotation, and temperature controls.
• Maintain a clean, organized, and safe kitchen at all times.

Inventory & Cost Control

• Order food, supplies, and smallwares.
• Manage inventory levels and conduct regular inventory counts.
• Minimize waste through proper inventory management and portion control.
• Monitor food costs and implement strategies to improve profitability.
• Review invoices and control purchasing expenses.

Financial Responsibilities

• Assist in developing food cost budgets.
• Monitor labor and operating expenses.
• Recommend menu improvements and cost-saving initiatives.
• Analyze sales and adjust ordering and staffing accordingly.

Compliance

• Ensure compliance with OSHA, health department, fire safety, and company policies.
• Maintain all required licenses and certifications.
• Assist during health inspections and regulatory visits.

Qualifications

• Minimum of 3 years of kitchen management or supervisory experience.
• Previous high-volume restaurant or casino food service experience preferred.
• Strong leadership and team-building skills.
• Excellent organizational and communication abilities.
• Thorough knowledge of food safety and sanitation practices.
• Experience with inventory management, scheduling, and cost controls.
• Proficient in Microsoft Office and restaurant point-of-sale systems.
• ServSafe Manager Certification required or ability to obtain within 30 days of hire.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Work in a fast-paced, hot kitchen environment.
• Ability to bend, reach, kneel, and perform repetitive motions.
• Must be available to work evenings, weekends, holidays, and special events.

Job Type: Full-time

Pay: $45,000.00 - $58,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Work Location: In person