What are the responsibilities and job description for the Kitchen Manager position at Ropewalk Chincoteague?
Position Summary:
We are seeking a highly motivated and experienced Kitchen Manager to lead the back-of-house operations at our new restaurant and arcade location. The Kitchen Manager will be responsible for overseeing all kitchen functions, from food preparation and quality control to team leadership, inventory, and sanitation.
Key Responsibilities:
Pre-Opening & Setup Responsibilities
- Develop and document all kitchen SOPs, cleaning schedules, prep lists, and food safety protocols.
- Assist in hiring, onboarding, and training the kitchen team.
- Source and establish relationships with food and supply vendors.
- Conduct test runs of menu items and help refine preparation standards.
- Ensure kitchen readiness for opening day, including stocked inventory, staff schedules, and compliance with health inspections.
Daily Kitchen Operations
- Lead and supervise all kitchen staff, including line cooks, prep cooks, dishwashers, expos and food runners.
- Ensure consistent preparation and presentation of menu items according to company recipes and quality standards.
- Oversee food prep, line setup, cooking, and plating during service hours.
- Monitor food and labor costs, and implement strategies to minimize waste and optimize efficiency.
- Maintain a clean, organized, and safe kitchen environment at all times.
- Ensure all BOH staff follow safety and sanitation regulations in compliance with local health department requirements.
Team Leadership & Development
- Build a positive kitchen culture focused on accountability, communication, and team performance.
- Train new staff and provide ongoing coaching and skill development.
- Create staff schedules to ensure proper coverage based on business volume and event needs.
- Conduct performance evaluations and discipline in coordination with upper management.
Inventory, Purchasing & Cost Control
- Order food, supplies, and kitchen tools as needed, ensuring proper inventory levels.
- Conduct regular inventory counts and control food costs through portion control and waste reduction.
- Track and manage invoices and deliveries; ensure FIFO (first in, first out) storage practices.
Cross-Department Coordination
- Work closely with the Front-of-House to coordinate timing, special events, large party service, and peak hour planning.
Required Skills & Qualifications:
- 3–5 years of experience in a Kitchen Manager or Sous Chef role in a high-volume restaurant environment.
- Experience in new location openings preferred.
- Strong leadership and team management skills.
- Extensive knowledge of kitchen operations and food safety standards.
- Excellent time management and organizational skills.
- ServSafe Manager Certification (or willingness to obtain before opening).
Physical Requirements:
- Ability to stand, walk, bend, and lift for extended periods.
- Lift and carry up to 50 lbs.
- Tolerance for hot and cold environments (kitchen and storage areas).
Job Type: Full-time
Pay: $23.00 - $27.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Employee discount
- Health insurance
- Paid time off
Work Location: In person
Salary : $23 - $27