A.M. Kitchen Manager

Morning Kitchen Manager

Summary of Position:

The AM Kitchen Manager supports the operational objectives of the GM, and the Executive Chef in the execution of his or her duties. In the absence of the Executive Chef, the position assumes full authority over the kitchen. The AM Kitchen Manager fulfills a vital role by providing redundancy and relief for the breakfast cook; by overseeing the day’s Prep PARs and other production priorities in coordination with the Chef; by receiving incoming orders; and by actively supervising all AM kitchen staff--thus ensuring that every day begins on the right foot.

Essential Functions:

1. Inspire the kitchen team to fulfill Land’s End’s Mission to “Bring Joy to Our Customers Every Day.”
2. Delegate effectively but assist all kitchen staff with the completion of their duties as required.
3. Strictly maintain a sanitary, organized, and healthy work environment for all team members.
4. Help with orientation of new hires and with their ongoing training and assessment. Apply job descriptions progressively to ensure each position is trained in lower-level processes prior to advancement, including sanitation, dishwashing; use of food processing equipment; receiving and storage procedures; and dating and rotation of all foodstuffs.
5. Rigidly enforce Kitchen operating manual and State DEC regulations by ensuring all kitchen employees are trained in safety and sanitation procedures and all other kitchen policies.
6. Daily, oversee Prep-Par production and rotation and use of perishable products. Strive to fully utilize inventory through creation of soups, daily menu specials, corner store breakfast burritos and discounted employee offerings; and by freezing and discarding
7. Daily, review Special Event traffic sheets and plan the day’s food production accordingly.
8. Receive incoming orders and perform quality control by rejecting inferior quality product. Store, organize and rotate food stocks and supplies to optimize full utilization of product daily.
9. Assist Executive Chef with all menu recipes and production standards to achieve Land’s End goals with respect to food cost, quality, visual presentation and overall appeal, including event menus.
10. Monitor the condition of all kitchen equipment and appliances and coordinate their cleaning and repair.

Qualifications:

1. Ability to train, lead, and inspire a team of ten. Ability to enforce high standards of execution in culinary arts.
2. Ability to apply honest and objective performance reviews and corrective action with an even temperament.
3. Must have knowledge of food handling and sanitation procedures and of DEC food service regulations.
4. Must have a ServSafe Certification or equivalent or acquire within 30 days of start.
5. Ability to perform all subordinate kitchen job descriptions, including line cook.
6. Complete knowledge of ordering and receiving procedures, inventory security and management.
7. Able to bend, squat, lift 40 lbs. to waist, climb stairs, and to stand for long periods.

What We’re Looking For
This role is for a true professional—someone who takes pride in their craft, leads with integrity, and understands that consistency is everything. You are a team player who supports those around you while holding everyone (including yourself) to the highest standards. You don’t cut corners, and you don’t accept “good enough.” 

Why This Role Matters
The A.M. Kitchen Manager is a cornerstone of our operation. Your leadership directly impacts product quality, team performance, and the overall guest experience. This position is vital—and we are only interested in candidates who are ready to own that responsibility. We’re laying the groundwork to make our restaurant a true Alaskan standout, and we’re building a team of passionate cooks who take pride in the craft. Our mission is to be the best restaurant we can be—while creating one of the strongest, fun, most driven kitchen teams along the way.