Summary
The Kitchen Manager is responsible for overseeing daily back-of-house operations at Front Street Kitchen and The Backyard. This is a leadership role focused on organization, consistency, accountability, food quality, staff development, and execution. The Kitchen Manager will build structure, enforce standards, and create a kitchen that operates with discipline and reliability across regular service, private events, and Backyard programming.
Responsibilities
- Lead and manage all BOH staff, including cooks, prep staff, and dishwashers
- Ensure the kitchen is properly prepared, organized, and staffed before each service
- Develop and maintain kitchen systems including prep lists, checklists, station guides, and cleaning schedules
- Monitor food quality, portioning, presentation, and ticket times during service
- Oversee prep planning, vendor ordering, and inventory management
- Control food cost by managing waste, spoilage, portions, and unnecessary purchases
- Train kitchen staff on recipes, systems, food safety, and service standards
- Maintain a clean, organized, health-department-ready kitchen at all times
- Coordinate kitchen preparation and staffing for Backyard events and private functions
- Communicate regularly with ownership, culinary leadership, and front-of-house managers
Requirements
- Prior kitchen manager, sous chef, BOH supervisor, or equivalent leadership experience
- Strong understanding of kitchen operations, prep planning, inventory, and food safety
- Ability to manage, train, coach, and hold staff accountable
- Strong organizational skills with the ability to build and maintain systems
- Comfortable managing both everyday service and high-volume event demands
- ServSafe certification preferred or willingness to obtain
- Dependable, professional, and available for nights, weekends, and events as needed
Pay: $40,000.00 - $60,000.00 per year
Benefits:
- Employee discount
- Paid time off
- Paid training
Shift:
Work Location: In person
