Kitchen Manager

We're looking for an experienced, Kitchen Manager who can lead our team, maintain consistent food quality, and keep the kitchen running efficiently. This position is in a dynamic North Minneapolis bar/ restaurant.

Requirements:

· 2 years of full-service restaurant management experience.

· 2 years of back-of-house (BOH) experience.

· Proven knowledge of inventory management and restaurant budgeting.

· High School diploma or equivalent.

· Preferred: Experience managing a team of 6 employees, and background working as a Chef.

Education Requirements:

· High School diploma or equivalent.

Responsibilities:

· Direct shift operations and lead by example.

· Optimize food inventory levels and strategically place orders with external distributors to minimize waste and ensure consistent supply.

· Cultivate and maintain strong relationships with outside food vendors and distributors to negotiate favorable terms and guarantee product quality.

· Partner with management to recruit, interview, and onboard high-performing kitchen and waitstaff as needed.

· Provide strong leadership to our kitchen and wait staff team while working the kitchen line

· Uphold culinary excellence by enforcing strict standards for food presentation, portion sizes, and quality.

· Coordinate prep schedules to guarantee the kitchen is fully stocked and prepared for every service.

· Mentor kitchen and wait staff, providing ongoing training and development for line cooks, prep cooks, dishwashers and wait staff.

· Optimize labor costs by managing employee scheduling.

· Oversee inventory management, including placing orders and logging incoming deliveries.

· Drive profitability by monitoring food waste and meeting food-cost benchmarks.

· Enforce standard operating procedures and ensure all recipes are followed exactly.

· Guarantee food safety Compliance by strictly maintaining health department and sanitation guidelines.

· Manage station readiness by overseeing opening and closing checklist completion.

· Maintain facilities to ensure a spotless, organized, and mechanically sound kitchen environment.

· Partner with leadership by keeping open lines of communication with front-of-house (FOH) managers.

· Problem-solve daily to identify and fix operational bottlenecks in the back-of-house (BOH).

Who We Are Seeking:

· Background: Proven track record in a kitchen leadership, supervisor, or shift-lead role.

· Skills: Exceptional line-cooking abilities and deep knowledge of daily kitchen logistics.

· Mindset: An organized, communicative professional who thrives under pressure in high-volume settings.

· Financial Acumen: Deep understanding of keeping food costs low, inventory accurate, and waste minimal.

· Coaching Style: Able to educate, guide, and hold your team accountable to high standards.

· Availability & Certs: Reliable work ethic with the flexibility to work evenings, weekends, and holidays. A ServSafe Manager certification is required.

Pay: $56,000.00 - $61,000.00 per year

Work Location: In person

Salary : $56,000 - $61,000