Kitchen Manager Job Description
Position: Kitchen Manager
Company: Brunch Junction
Reports To: General Manager / Owner
Job Type: Full-Time
Job Overview
The Kitchen Manager is responsible for leading the back-of-house team and making sure all food is prepared correctly, safely, consistently, and on time. This position is responsible for food quality, kitchen cleanliness, prep levels, inventory control, food cost, training cooks, and making sure all kitchen staff follow company recipes and procedures.
The Kitchen Manager must be able to work during busy breakfast and brunch hours, lead the team under pressure, and make sure every plate leaves the kitchen according to Brunch Junction standards.
Key Responsibilities
Food Quality & Consistency
- Make sure all menu items are cooked, plated, and served according to Brunch Junction recipes and presentation standards.
- Check food quality during service, including taste, temperature, portion size, and appearance.
- Make sure cooks follow proper cooking times, fryer times, grill temperatures, and prep procedures.
- Prevent overcooked, undercooked, burned, cold, or poorly presented food from leaving the kitchen.
Kitchen Leadership
- Supervise cooks, prep cooks, dishwashers, and expo/kitchen support staff.
- Train new kitchen employees on recipes, cooking methods, food safety, cleaning, and company standards.
- Correct employees when procedures are not being followed.
- Hold the team accountable for speed, quality, cleanliness, and teamwork.
- Communicate professionally with front-of-house managers and servers during service.
Prep & Production
- Make sure all sauces, gravies, batters, breading, potatoes, grits, meats, and other prep items are ready before service.
- Complete and verify prep lists for weekdays and weekends.
- Make sure all items are labeled, dated, covered, and stored correctly.
- Check par levels daily so the kitchen does not run out of food during service.
Food Safety & Cleanliness
- Follow all health department rules and company food safety procedures.
- Make sure proper handwashing, glove use, sanitizer use, and cross-contamination prevention are followed.
- Check cooler, freezer, fryer, grill, and holding temperatures daily.
- Ensure walk-in cooler, freezer, dry storage, prep areas, dish area, grill, fryer, and floors are clean and organized.
- Make sure all food is stored in the correct order and properly labeled.
Inventory & Cost Control
- Monitor food usage, waste, over-portioning, and product loss.
- Help with ordering and inventory counts.
- Make sure expensive items such as seafood, meats, dairy, and specialty products are controlled properly.
- Reduce waste by using proper prep amounts, FIFO rotation, and correct portioning.
- Report shortages, quality problems, or vendor issues to management.
Speed of Service
- Keep kitchen ticket times within company standards.
- Organize the line so cooks can move fast during rush hours.
- Make sure food comes out together, hot, and properly plated.
- Work with expo and FOH management to solve service problems quickly.
Scheduling & Staffing
- Help create kitchen schedules based on business needs.
- Make sure the kitchen is properly staffed for weekdays, weekends, and holidays.
- Report call-offs, tardiness, performance issues, and staffing shortages.
- Help interview, train, and develop kitchen employees.
Required Skills
- Strong kitchen leadership experience.
- Breakfast/brunch restaurant experience preferred.
- Knowledge of grill, fryer, sauté, prep, and expo operations.
- Strong understanding of food safety and sanitation.
- Ability to train, correct, and lead kitchen staff.
- Ability to work fast and stay calm during rush hours.
- Strong organization and communication skills.
- Ability to control food quality, waste, and labor productivity.
Expectations
The Kitchen Manager must lead by example. This person must keep the kitchen clean, organized, fast, and consistent every day. The Kitchen Manager is responsible for making sure guests receive high-quality food and that the kitchen team follows Brunch Junction standards at all times.
Front of House General Manager Job Description
Position: Front of House General Manager
Company: Brunch Junction
Reports To: Owner / Director of Operations
Job Type: Full-Time
Job Overview
The Front of House General Manager is responsible for leading the dining room, guest experience, service team, sales performance, cleanliness, and daily restaurant operations. This position must make sure every guest receives excellent service from the moment they walk in until they leave.
The General Manager is responsible for servers, hosts, bussers, bartenders, expos, and all front-of-house operations. This person must protect restaurant revenue, make sure all items are charged correctly, manage labor, handle guest issues, and keep the restaurant running professionally.
Key Responsibilities
Guest Service
- Make sure every guest is greeted quickly and treated with respect.
- Walk the dining room during service to check on guests, tables, food quality, and service speed.
- Handle guest complaints professionally and solve problems quickly.
- Make sure servers check back after food is delivered.
- Make sure guests receive refills, condiments, side items, and any requested items in a timely manner.
- Create a welcoming, upscale brunch experience.
Front of House Leadership
- Supervise servers, hosts, bussers, bartenders, expos, and cashiers.
- Train employees on service standards, menu knowledge, upselling, POS use, side work, cleaning, and guest interaction.
- Hold employees accountable for attendance, attitude, teamwork, and performance.
- Make sure employees follow company rules and complete assigned duties.
- Coach, correct, document, and report repeated performance issues.
Sales & Revenue Protection
- Make sure servers charge correctly for drinks, liquor, side orders, add-ons, upgrades, substitutions, and extra items.
- Monitor checks to prevent missed charges and lost revenue.
- Train servers to upsell beverages, sides, specialty drinks, desserts, and premium menu items.
- Review voids, discounts, comps, and cash handling.
- Report suspicious activity, repeated missed charges, or policy violations to ownership.
Dining Room Operations
- Make sure the restaurant is clean, organized, and ready before opening.
- Check tables, chairs, booths, floors, bathrooms, host stand, server stations, coffee station, bar area, and expo area.
- Make sure menus, silverware, condiments, napkins, cups, and to-go supplies are stocked.
- Make sure tables are prebussed, cleaned, and reset quickly.
- Manage the waitlist and table rotation during busy hours.
- Support expo and kitchen communication so food goes to the correct table quickly.
Staffing & Scheduling
- Create and manage front-of-house schedules based on business needs.
- Make sure the restaurant has enough hosts, servers, bussers, expo, and bar staff for weekdays, weekends, and holidays.
- Adjust staffing during slow or busy periods.
- Track call-offs, tardiness, no-shows, and performance issues.
- Help hire, train, and develop strong employees.
Cash Handling & POS Control
- Make sure all orders are entered correctly into the POS.
- Verify cash drawers, deposits, credit card slips, tips, and end-of-day reports.
- Monitor discounts, voids, refunds, and manager comps.
- Make sure all transactions are handled honestly and according to company policy.
Cleanliness & Safety
- Make sure FOH areas are clean and safe at all times.
- Ensure bathrooms are checked regularly.
- Make sure spills are cleaned immediately and walkways are clear.
- Follow health department and company sanitation standards.
- Make sure employees follow proper hygiene and uniform standards.
Communication
- Communicate daily with the Kitchen Manager about food issues, ticket times, menu availability, guest complaints, and service flow.
- Communicate with ownership about sales, labor, staffing, guest issues, maintenance, and employee problems.
- Lead pre-shift meetings before service to review goals, specials, service standards, and problem areas.
Required Skills
- Strong restaurant management experience.
- Full-service restaurant experience preferred.
- Breakfast/brunch experience is a plus.
- Strong leadership and communication skills.
- Ability to manage employees firmly and professionally.
- Strong guest service mindset.
- Knowledge of POS systems, scheduling, labor control, and cash handling.
- Ability to work weekends, holidays, and busy brunch shifts.
- Ability to stay calm and organized during rush hours.
Expectations
The Front of House General Manager must lead the restaurant floor with professionalism, energy, and accountability. This person is responsible for guest satisfaction, staff performance, clean dining room standards, correct charging, strong sales, and smooth daily operations. The General Manager must protect the business while making sure every guest has a great experience at Brunch Junction.
Pay: $46,800.00 - $57,200.00 per year
Benefits:
Work Location: In person
