Kitchen Manager

Position Summary

The Kitchen Manager is responsible for leading back-of-house operations to ensure excellent food quality, speed of service, safety, and cleanliness. This role supervises kitchen staff, manages inventory and food costs, enforces food safety standards, and works closely with the General Manager to deliver a consistent guest experience in a fast-paced restaurant environment.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations during assigned shifts

• Ensure food is prepared according to brand recipes, portion standards, and presentation guidelines

• Maintain speed of service and product consistency

• Ensure kitchen cleanliness and organization at all times

• Monitor equipment performance and report maintenance needs

Team Leadership & Training

• Supervise, schedule, and coach kitchen team members

• Assist with hiring, onboarding, and training back-of-house staff

• Set expectations for performance, teamwork, and professionalism

• Conduct performance feedback and disciplinary actions in coordination with management

• Promote a positive and respectful work culture

Food Safety & Compliance

• Enforce health department regulations and company food safety programs

• Ensure proper food handling, storage, labeling, and rotation (FIFO)

• Maintain temperature logs, sanitation checklists, and prep records

• Lead food safety audits and inspections

Inventory & Cost Control

• Manage food inventory, ordering, receiving, and storage

• Track waste, spoilage, and usage to control food costs

• Conduct weekly inventory counts

• Follow portion control procedures and minimize shrink

• Communicate supply needs to management

Collaboration & Service Support

• Work closely with front-of-house leaders to support smooth service

• Step in to assist during high-volume periods

• Participate in menu rollouts, promotions, and training initiatives

Qualifications

• High school diploma or GED required; culinary or management training preferred

• Minimum of 2 years of kitchen experience required

• Prior supervisory or kitchen management experience strongly preferred

• Knowledge of food safety and sanitation practices

• Ability to work flexible schedules, including nights, weekends, and holidays

• Strong leadership and organizational skills

• Ability to stand for extended periods and lift up to 40 lbs

Skills & Competencies

• Kitchen leadership and coaching

• Time management and multitasking

• Food cost control

• Attention to detail

• Problem-solving

• Communication

• Dependability

Why Work With Us?

• Competitive pay

• Growth and advancement opportunities

• Supportive team culture

• Training and development programs

• Stable scheduling