Senior Kitchen Manager

Senior Kitchen Manager Biscuits & Buns | New Orleans, LA Pay: $50,000–$60,000 annually, based on experience Job Type: Full-Time | 40–45 hours per week Schedule: Weekends required; some evening availability Work Location: In person — Banks Street and Maple Street, New Orleans About the Position Biscuits & Buns is a growing New Orleans restaurant brand operating two locations. We are seeking an experienced, hands-on Senior Kitchen Manager who can take ownership of our kitchen operations, lead our teams, and ensure both locations consistently operate at a high standard. Our recipes, menus, equipment, and operating procedures are already established. We are not looking for someone to reinvent our concept. We need a proven restaurant professional who can execute existing systems, develop dependable employees, maintain accountability, and keep operations running smoothly. This is a leadership position for someone who knows how to run a kitchen—not simply work in one. Key Responsibilities Kitchen Operations & Execution - Oversee daily kitchen operations across both restaurant locations. - Maintain consistent food quality, preparation, presentation, and ticket times. - Ensure all recipes, portion standards, and procedures are followed. - Work alongside the kitchen team during service when needed. - Anticipate operational issues and resolve them proactively. - Ensure both kitchens are organized, clean, properly stocked, and prepared for service. Staff Leadership & Accountability - Supervise, train, coach, and develop kitchen employees. - Establish clear performance expectations and enforce company policies. - Build a dependable kitchen team capable of operating without constant ownership supervision. - Address attendance, performance, and behavioral issues promptly and professionally. - Document incidents, disciplinary actions, and employee performance concerns. - Maintain a respectful, professional workplace with clear boundaries and consistent accountability. Food Cost & Inventory Management - Manage ordering, purchasing, inventory, and product rotation. - Control food waste, overportioning, and unnecessary expenses. - Monitor food costs and identify opportunities to improve profitability. - Maintain appropriate inventory levels at both locations. - Coordinate with vendors and address product quality or delivery issues. Scheduling & Operational Leadership - Prepare kitchen schedules based on projected business volume. - Manage kitchen labor hours and productivity. - Develop shift leads capable of running daily operations independently. - Maintain health department, sanitation, and food safety standards. - Communicate regularly with ownership regarding staffing, performance, costs, and operational concerns. - Support new menu rollouts, special events, and business growth as needed. Qualifications Required: - At least 3 years of professional restaurant kitchen experience, including 2 years in a supervisory or management role. - Demonstrated success managing kitchen employees, scheduling, and daily operations. - Experience with inventory, food purchasing, waste reduction, and labor management. - Ability to maintain control and communicate effectively during high-volume restaurant service. - Strong organizational, time-management, and problem-solving skills. - Ability to work independently, make sound decisions, and follow through on commitments. - Availability to work weekends and across both New Orleans locations. Preferred: - Experience in high-volume breakfast, brunch, or casual dining restaurants. - Experience overseeing more than one kitchen or developing kitchen supervisors. - Familiarity with Toast POS or similar restaurant technology. - Current food safety manager certification. Who Will Succeed Here The right candidate is a confident, experienced kitchen leader who takes responsibility for results and earns respect through consistency, fairness, and professionalism. We value reliability, accountability, sound judgment, and strong communication. You should be comfortable addressing difficult situations, holding employees to established standards, and making decisions without requiring constant direction. This is not a position for someone seeking an executive chef title or primarily interested in creating new menus. It is an opportunity for a strong restaurant operator who enjoys building teams, improving systems, and delivering excellent daily execution. What We Offer - Competitive annual compensation of $50,000–$60,000, based on experience. - Full-time employment with a growing New Orleans restaurant brand. - Meaningful responsibility and direct access to ownership. - Established menus, recipes, and operating infrastructure. - Opportunity for professional growth as the company expands. How to Apply Please submit your resume detailing your restaurant management experience, the size of teams you have supervised, and your experience managing kitchen operations, labor, and inventory. Qualified candidates should be prepared to discuss specific examples of improving kitchen performance, developing employees, and maintaining accountability. Biscuits & Buns is an Equal Opportunity Employer.

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• Food provided

Work Location: In person