KITCHEN MANAGER
JOB DESCRIPTION
Reports To
General Manager
Position Summary
The Kitchen Manager is responsible for leading all daily Back of House operations. This includes food quality, recipe execution, ticket times, food safety, cleanliness, kitchen staffing, training, inventory, ordering, food cost, waste and Back of House labor.
The Kitchen Manager reports directly to the General Manager and works closely with the General Manager to support the restaurant’s overall financial and operational performance.
The ideal Kitchen Manager is a hands-on leader who leads from the line, develops a dependable team, controls costs and maintains consistent food quality.
Key Responsibilities
Kitchen Operations
- Lead all daily Back of House operations.
- Ensure food is prepared according to Tony’s Tacos recipes, portions and presentation standards.
- Maintain consistent food quality during every shift.
- Conduct line checks before each service period.
- Ensure stations are stocked, organized and ready.
- Remain actively involved on the line during peak periods.
- Adjust prep and production according to forecasted sales.
- Ensure opening, closing, prep and cleaning procedures are completed.
- Coordinate with the General Manager and Front of House leaders.
- Correct operational or food-quality problems immediately.
Food Quality and Execution
- Protect the consistency of every menu item.
- Monitor recipes, portions, cooking procedures and presentation.
- Monitor ticket times, order accuracy and production flow.
- Taste and inspect food regularly.
- Correct quality or execution issues immediately.
- Maintain appropriate prep levels without creating unnecessary waste.
- Hold the team accountable for speed, accuracy and urgency.
Team Leadership and Training
- Recruit, onboard, train, coach and develop kitchen employees.
- Maintain appropriate Back of House staffing levels.
- Build schedules based on forecasted sales and approved labor targets.
- Lead effective pre-shift meetings.
- Set clear expectations for attendance, performance, cleanliness and safety.
- Address poor performance and policy violations promptly.
- Build a positive, respectful and team-focused kitchen culture.
- Identify and develop future Back of House leaders.
- Ensure kitchen employees complete required training and certifications.
Food Cost, Inventory and Labor
- Manage food cost, kitchen labor, waste and controllable kitchen expenses.
- Complete food orders accurately.
- Maintain appropriate inventory levels.
- Conduct accurate weekly and monthly inventories.
- Monitor product usage, portions, yields, transfers, spoilage and waste.
- Review deliveries, invoices, substitutions and vendor pricing.
- Ensure deliveries are checked for quality, quantity and temperature.
- Maintain organized storage areas and proper product rotation.
- Monitor scheduled versus actual kitchen labor.
- Prevent unauthorized overtime.
- Partner with the General Manager on cost-control plans.
Food Safety and Sanitation
- Maintain all company and health department food-safety standards.
- Ensure proper receiving, storage, labeling, dating, cooling, reheating and temperature controls.
- Enforce proper hygiene, handwashing and safe food handling.
- Maintain a clean, organized and inspection-ready kitchen.
- Complete and verify required food-safety logs.
- Ensure equipment is cleaned, maintained and used safely.
- Report equipment, maintenance, pest-control and safety concerns immediately.
- Follow up until reported concerns are corrected.
Communication and Accountability
- Communicate staffing, inventory, equipment and food-safety concerns to the General Manager.
- Complete inventories, orders, schedules, reports and checklists accurately and on time.
- Create corrective action plans when results fall outside target.
- Follow through until assigned work is completed.
- Take responsibility for Back of House results.
- Support the General Manager and the needs of the entire restaurant.
The TONY Way
The Kitchen Manager must lead according to the TONY Way:
- Take Ownership: Treat the kitchen as if it were your own.
- Outwork the Average: Lead with speed, urgency, discipline and effort.
- Never Stop Improving: Coach, learn and improve every shift.
- You Lead by Example: Work alongside the team and set the standard.
Qualifications
- Minimum of two to three years of kitchen leadership or management experience.
- Strong culinary knowledge and hands-on line experience.
- High-volume restaurant experience preferred.
- Experience managing food cost, labor, inventory, ordering, scheduling and waste.
- Working knowledge of food-safety and sanitation requirements.
- Ability to train, coach and hold employees accountable.
- Strong leadership, communication and organizational skills.
- Ability to remain calm in a fast-paced kitchen.
- Bilingual English and Spanish is a plus.
- Food Protection Manager or ServSafe certification required or must be obtained within the required timeframe.
- Open availability, including nights, weekends and holidays.
- Ability to lift up to 50 pounds and work on your feet for extended periods.
Pay: $68,000.00 - $80,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Language:
- English, Spanish (Required)
License/Certification:
- ServSafe and or Food handlers (Required)
Ability to Commute:
- Garden City, NY 11530 (Required)
Work Location: In person
