Job Overview

Position Overview

The Chef / Kitchen Manager is responsible for overseeing all kitchen operations, ensuring high standards of food quality, consistency, cleanliness, and efficiency. This is a hands-on leadership role requiring the ability to manage a high-volume kitchen while leading and developing a strong team.
The ideal candidate is organized, disciplined, and capable of maintaining control of the kitchen during peak service while driving performance, accountability, and consistency.

Key Responsibilities

Kitchen Operations

  • Oversee daily kitchen operations and service execution
  • Ensure all dishes are prepared and presented according to company standards
  • Maintain consistency in quality, portioning, and plating
  • Lead and support the team during high-volume service

Team Leadership

  • Hire, train, and supervise kitchen staff
  • Create and manage staff schedules based on business volume
  • Enforce standards of performance, cleanliness, and professionalism
  • Foster a team-oriented, accountable kitchen culture

Food Cost & Inventory Control

  • Manage ordering, inventory, and vendor relationships
  • Control food cost, waste, and portioning
  • Conduct regular inventory counts and maintain accurate records

Food Safety & Compliance

  • Ensure compliance with all health, safety, and sanitation regulations
  • Maintain a clean, organized, and inspection-ready kitchen at all times
  • Enforce proper food handling and storage procedures

Menu Execution & Development

  • Execute existing menu with consistency and quality
  • Collaborate with ownership on menu updates, specials, and seasonal items
  • Monitor product quality and make adjustments as needed

Qualifications

  • Proven experience as a Chef, Sous Chef, or Kitchen Manager
  • Strong leadership and team management skills
  • Experience in a high-volume restaurant environment is required
  • Knowledge of food cost control, inventory systems, and kitchen operations
  • Ability to work efficiently under pressure and manage multiple priorities
  • Strong organizational and communication skills
  • Availability to work nights, weekends, and holidays

Work Environment

  • Fast-paced, high-volume waterfront restaurant
  • Extended hours on feet, including nights and weekends & holidays
  • Exposure to heat, noise, and busy kitchen conditions

Compensation & Benefits

  • Competitive salary based on experience
  • Benefit Medical / Vision
  • Paid Time OFF
  • Salary Range Depending on Experience & Accomplishment $85000-$104000
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