What are the responsibilities and job description for the Kitchen Manager position at Shay's Steaks?
We are seeking an experienced, driven, and hands-on Kitchen Manager to lead the back-of-house operations of our premium cheesesteak concept. The Kitchen Manager will be responsible for ensuring exceptional food quality, maintaining operational efficiency, controlling food costs, and continuously improving kitchen systems and processes.
This is a leadership role for someone who thrives in a fast-paced environment, values consistency, and is passionate about building efficient kitchen operations.
Key Responsibilities
Kitchen Operations
- Oversee all day-to-day back-of-house operations.
- Ensure every sandwich is prepared consistently to company standards.
- Maintain speed, cleanliness, and organization during all shifts.
- Lead by example by working alongside the kitchen team during service.
- Ensure all equipment is maintained and operating properly.
Food Cost & Inventory Management
- Manage food costs to achieve company targets.
- Monitor inventory levels and minimize waste.
- Conduct weekly inventory counts and reconcile variances.
- Ensure proper product rotation (FIFO) and storage procedures.
- Identify opportunities to improve purchasing and reduce unnecessary expenses.
Fresh Meat Program
- Oversee the daily slicing of premium cuts of beef.
- Ensure slicing consistency, proper portioning, and maximum product yield.
- Train employees on proper handling and preparation of fresh meats.
- Maintain the highest food safety standards throughout the slicing and prep process.
Prep Operations & Systems
- Develop and implement efficient prep systems.
- Improve kitchen workflows to increase productivity and consistency.
- Create prep schedules based on projected sales volume.
- Standardize recipes, portion sizes, and prep procedures.
- Continuously evaluate operations and recommend process improvements.
Leadership & Team Development
- Hire, train, coach, and develop kitchen staff.
- Build a positive, respectful, and accountable team culture.
- Schedule staff according to business needs and labor goals.
- Conduct performance evaluations and provide ongoing coaching.
- Hold employees accountable for company standards and expectations.
Food Safety & Sanitation
- Ensure compliance with all local health department regulations.
- Maintain ServSafe standards and safe food handling procedures.
- Enforce cleanliness throughout the kitchen, prep areas, storage, and equipment.
- Complete daily opening and closing checklists.
Quality Control
- Maintain exceptional food presentation and consistency.
- Monitor portion sizes and recipe adherence.
- Ensure premium ingredients are handled with care and prepared correctly.
- Protect the integrity of the Shay’s Steaks brand by delivering a best-in-class product every time.
Qualifications
- Minimum 3 years of kitchen management experience.
- Experience managing high-volume restaurant operations.
- Strong understanding of food cost controls and inventory management.
- Experience with fresh meat preparation and slicing preferred.
- Proven ability to improve kitchen systems and operational efficiency.
- Excellent leadership and communication skills.
- Strong organizational and problem-solving abilities.
- Ability to work evenings, weekends, and holidays as needed.
- ServSafe Certification (or ability to obtain).
What We’re Looking For
We’re looking for someone who takes ownership of the kitchen as if it were their own. The ideal candidate is organized, detail-oriented, and passionate about operational excellence. They understand that exceptional food starts with exceptional systems and are constantly looking for ways to improve efficiency, reduce waste, and deliver an outstanding product to every guest.
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- Paid time off
Work Location: In person
Salary : $60,000 - $70,000