10Position Summary
The Kitchen Manager oversees all back-of-house operations to ensure exceptional food quality, efficient workflow, and a clean, safe, and well-organized kitchen. This role is responsible for supervising kitchen staff, maintaining inventory levels, managing food costs, enforcing food-safety standards (ServSafe/HACCP), and supporting a positive team culture that aligns with the restaurant’s brand and service goals.
Key Responsibilities
Daily Operations
- Oversee all kitchen operations during service, ensuring consistent food quality, portioning, and presentation.
- Lead and support cooks, prep staff, dishwashers, and other BOH team members.
- Conduct daily pre-shift meetings to review specials, prep lists, and service expectations.
- Ensure efficient ticket times and smooth communication with FOH managers.
Food Quality & Safety
- Maintain strict compliance with ServSafe, HACCP, and local health department guidelines.
- Perform daily line checks and enforce sanitation procedures throughout all shifts.
- Ensure proper food storage, labeling, rotation (FIFO), and temperature controls.
Inventory & Cost Management
- Manage ordering, receiving, and inventory of food, beverages, and supplies.
- Monitor and control food costs, waste, and portion sizes to achieve profitability targets.
- Work with ownership/management to evaluate vendors and negotiate pricing.
Staff Leadership & Training
- Hire, train, schedule, and supervise kitchen employees.
- Coach staff to improve performance, efficiency, and consistency.
- Enforce policies fairly and document performance when needed.
- Foster a positive, respectful, and team-oriented kitchen culture.
Menu Execution & Development
- Execute menu items to recipe specs and maintain consistency across all shifts.
- Collaborate with ownership/chefs on new menu items, specials, and seasonal offerings.
- Provide feedback on workflow, equipment needs, and menu optimization.
Maintenance & Compliance
- Maintain a clean, organized, and fully operational kitchen at all times.
- Ensure all equipment is functioning properly and coordinate repairs when needed.
Prepare for and pass all health inspections with high scores.
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Qualifications
- 10+ years of back-of-house experience, including supervisory or management roles.
- Strong knowledge of food preparation, kitchen equipment, and safety procedures.
- ServSafe Manager certification preferred (or ability to obtain).
- Proven ability to lead and motivate diverse kitchen teams.
- Strong organizational skills and attention to detail.
- Ability to work a flexible schedule, including nights, weekends, and holidays.
- Ability to lift 50 lbs and stand for long periods.
Key Competencies
- Leadership & Team Management
- Time Management & Efficiency
- Communication & Collaboration
- Problem-Solving
- Food Quality & Consistency
- Cost Control & Inventory Management
- Calm Under Pressure
