Kitchen Manager

Tasty Table is seeking a Kitchen Manager to oversee the day-to-day operational flow of the kitchen and ensure that all food orders and deliveries go out accurately and on time. Working closely with the Executive Chef and reporting to the General Manager, the Kitchen Manager is responsible for ordering, inventory, and prep scheduling, while also performing basic line cook and food prep duties. This position requires strong organizational skills and attention to detail rather than advanced culinary expertise.

Kitchen Operations

• Manage the daily flow of kitchen operations in coordination with the Executive Chef.
• Prepare and maintain prep sheets and production schedules.
• Track all open orders and deliveries to ensure each is completed and ready on schedule.
• Keep the kitchen organized, labeled, and operating on a consistent routine.

Ordering & Inventory

• Place food and supply orders based on production needs and par levels.
• Receive and inspect deliveries for accuracy, quality, and correct quantities.
• Monitor inventory to control food cost and prevent shortages or waste.
• Report shortages, discrepancies, or vendor issues to the General Manager and Chef.

Food Prep & Line Work

• Perform basic prep and line cook duties, including chopping, portioning, and assembly.
• Follow recipes and Chef specifications accurately and consistently.
• Support the kitchen team during high-volume prep and production.
• Maintain all food safety, sanitation, and cleanliness standards.

Order Accuracy & Timeliness

• Manage timelines to ensure food orders and deliveries leave the kitchen complete and on time.
• Stage, pack, and verify orders against order tickets for quantity, components, and presentation.
• Conduct a final accuracy check on all outgoing orders.

• 2 years of experience in a professional kitchen, catering, or food production environment.
• Working knowledge of food prep, line cooking, and basic culinary technique.
• Experience with ordering, receiving, and inventory management preferred.
• Strong organizational, scheduling, and time-management skills.
• High attention to detail and the ability to follow systems consistently.
• Food handler / ServSafe certification, or willingness to obtain.

• Ability to lift up to 50 lbs.
• Ability to stand and work on your feet for extended periods.
• Flexible availability, including evenings and weekends as required by the event schedule.