Kitchen Manager

Benefits:

• Company parties
• Competitive salary
• Employee discounts
• Flexible schedule
• Training & development
  
  
  

Role Overview

Kitchen Manager – Job Description

The Kitchen Manager is responsible for overseeing all back-of-house operations, ensuring efficient kitchen workflow, high-quality food production, and compliance with health and safety standards. This role combines leadership, organization, and hands-on culinary oversight.

Key Responsibilities

• Kitchen Operations
• Manage daily kitchen activities and ensure smooth service
• Oversee food preparation, cooking, and plating standards
• Coordinate with front-of-house staff for timely service
• Step in during peak hours to support cooking or expediting
• Staff Management
• Hire, train, and supervise kitchen staff
• Create work schedules and manage labor costs
• Evaluate employee performance and provide feedback
• Foster a positive, productive team environment
• Food Safety & Compliance
• Ensure compliance with local health regulations and food safety standards
• Maintain cleanliness, sanitation, and organization of the kitchen
• Conduct routine inspections and enforce proper procedures
• Inventory & Cost Control
• Manage inventory levels and order supplies
• Track food costs, waste, and portion control
• Negotiate with suppliers when applicable
• Ensure efficient use of ingredients to maximize profitability
• Menu Management
• Collaborate on menu planning and development
• Maintain consistency in food quality and presentation
• Adjust menu items based on seasonality, availability, and cost
• Quality Assurance
• Monitor food quality and customer satisfaction
• Address and resolve issues related to food or kitchen service
• Ensure dishes meet the restaurant’s standards
  
  
  

Skills & Qualifications

• Proven experience in a kitchen leadership role (e.g., Sous Chef, Assistant Kitchen Manager)
• Strong knowledge of food safety regulations (e.g., ServSafe certification obtained)
• Leadership and team management skills
• Excellent time management and organizational abilities
• Ability to work under pressure in a fast-paced environment
• Budgeting and cost-control experience
  
  
  

Working Conditions

• Fast-paced, physically demanding environment
• Long hours, including evenings, weekends, and holidays
• Standing for extended periods and lifting kitchen supplies
  
  
  

Work Schedule

Flexible schedule based on kitchen or event needs; may include mornings, evenings, weekends, and holidays.

Pay Range

Competitive hourly rate based on experience.