Job Overview

Position Summary
The Kitchen Manager oversees all back-of-house operations to ensure high-quality food production, consistent execution, and safe, efficient kitchen performance. This role manages kitchen staff, monitors food and labor costs, enforces safety and sanitation standards, and supports the General Manager and Chef/Owner in achieving restaurant goals.
Key Responsibilities
Leadership & Supervision

  • Supervise daily BOH operations including pizza, entrée, prep, and dish areas.
  • Maintain high standards for food quality, presentation, and timing.
  • Train, coach, and evaluate cooks, prep staff, and dishwashers.
  • Ensure clear communication between kitchen and FOH (servers, expeditors, runners).

Scheduling & Labor

  • Create and manage weekly kitchen schedules to ensure full coverage while controlling labor costs.
  • Track attendance, breaks, and productivity.
  • Approve time-off requests and manage shift changes per company policy.

Food Quality & Safety

  • Oversee recipe execution, portion control, and consistency.
  • Enforce ServSafe and health department standards.
  • Monitor food rotation, labeling, and storage to prevent waste or contamination.

Inventory & Purchasing

  • Conduct daily and weekly inventory counts.
  • Order and receive deliveries accurately and on time.
  • Track usage, minimize waste, and maintain proper par levels.
  • Report cost variances to management.

Maintenance & Cleanliness

  • Ensure kitchen equipment is maintained and cleaned daily.
  • Report any repairs or replacements needed.
  • Oversee closing procedures, including sanitation and temperature logs.

Communication & Team Culture

  • Lead daily kitchen lineups or pre-shift meetings.
  • Support a positive, respectful work environment.
  • Communicate effectively with management about staffing, menu issues, and kitchen needs.

Qualifications

  • 3+ years of kitchen management or lead cook experience (preferably in a pizzeria or casual dining).
  • Strong leadership, organization, and time-management skills.
  • Knowledge of food cost, labor cost, and kitchen scheduling.
  • ServSafe Manager certification (preferred).
  • Bilingual English/Spanish a plus.

Physical Requirements

  • Able to stand for long periods and lift up to 50 lbs.
  • Comfortable working in a hot, fast-paced environment.

Compensation

  • Hourly or salary depending on experience. Health indurance, 401k, PTO and free meals
  • Performance bonuses or profit-sharing may be available after probationary period.Responsibilities 
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