Kitchen Manager

Kitchen Manager – Steak & Smokehouse | Scratch Kitchen

About Us

We are a high-volume Steak and Smokehouse dedicated to serving exceptional food made from scratch. Our kitchen takes pride in quality, consistency, and creating memorable dining experiences for our guests. We are seeking an experienced and passionate Kitchen Manager to lead our culinary team and uphold our commitment to excellence.

Position Summary

The Kitchen Manager will be responsible for the day-to-day operation of our kitchen. This leader will serve as the primary trainer, mentor, and manager for all kitchen staff while ensuring food quality, consistency, safety, and efficiency throughout normal, banquet, and catering service operations. The ideal candidate is an organized leader with strong recipe development skills, excellent communication abilities, and a passion for coaching and developing others.

Responsibilities

• Lead, train and supervise (including mentoring and counseling) of all kitchen team members.
• This is a working kitchen manager position where the manager sets the expectation of quality and professionalism. Kitchen manager will be expected to learn and be proficient all positions and aspects of the kitchen including prep, line, and event planning/service.
• Serve as the primary trainer for new and existing kitchen staff.
• Maintain high standards for food quality, presentation, and consistency.
• Develop, build, cost, and refine recipes while ensuring recipe adherence.
• Oversee all scratch kitchen production and prep operations.
• Work in concert with catering manager to coordinate and execute on and off-site events, including menu planning, staffing, and production.
• Manage kitchen schedules, labor costs, inventory, and ordering.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Foster a positive, professional, and team-oriented kitchen culture.
• Work closely with ownership and front-of-house management to ensure seamless operations throughout the restaurant.
• Monitor food costs and implement strategies to maximize profitability.

Qualifications

• Minimum of 8 years restaurant experience with 5 years of kitchen experience including 3 years in a supervisory role, preferably in a full-service restaurant or scratch-kitchen environment.
• Proven leadership experience managing and developing kitchen teams.
• Strong recipe creation, recipe costing, and recipe execution skills.
• Extensive knowledge of food safety and sanitation standards.
• Experience coordinating and executing catering events.
• Ability to thrive in a fast-paced, high-volume environment.
• Excellent organizational, communication, and problem-solving skills.
• Must be available to work a mix of days, evenings, weekends, and holidays as needed.

What We Offer

Annual salary of $50,000-Plus, DOE

Performance and longevity bonuses

Flexible paid time off and paid sick time

Growth opportunities within a growing restaurant operation

Supportive ownership committed to developing quality and excellence throughout the business.

Pay: From $50,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Education:

• Associate (Preferred)

License/Certification:

• ServeSafe Manager Certification (Preferred)

Work Location: In person