What are the responsibilities and job description for the Kitchen Manager position at RANDY PETERS CATERING & EVENT CENTER?
Kitchen Manager
Experience Required:
Minimum 2–3 years in a high-volume, fast-paced breakfast restaurant kitchen environment
Pay Range $ 25 - 30 (depending on experience)
Position Overview
The Culinary & Hospitality Manager is a hands-on culinary leadership role responsible for food quality, consistency, execution, and overall kitchen culture. This position oversees all back-of-house operations, ensures food safety and sanitation standards are exceeded, and works closely with ownership and the Hospitality & Guest Experience Manager to deliver a seamless guest experience.
Key Responsibilities:
- Supports GM in all aspects of team member relations, including recruitment, onboarding, performance management and corrective action
- Full leadership and oversight of all kitchen operations
- Ownership of food quality, consistency, presentation, and execution
- Strong working knowledge of food cost controls, labor management, and inventory
- Understanding and contribution to Profit & Loss (P&L) performance
- Development, training, and motivation of all back-of-house TEAM members
- Creation and maintenance of systems, recipes, and standards
- Strict enforcement of sanitation, food safety, and health department compliance
- Ability to lead with clarity, accountability, and respect
- Strong communication and collaboration with front-of-house leadership
- Hands-on presence in the kitchen, leading by example during all service periods
- Passion for food and consistency
- Calm, confident leader in a high-volume breakfast and lunch environment
- Organized, disciplined, and detail-oriented
- Strong communicator, humble leader, and team builder
- Thrives in a fast-paced, collaborative kitchen culture
Salary : $25 - $30