Job Overview

Position Overview

The Kitchen Manager is responsible for the overall operation of the kitchen, ensuring high standards of food quality, safety, sanitation, and team performance. This role combines leadership, organization, and hands-on culinary skills to keep the kitchen running smoothly and efficiently.

Key Responsibilities

  • Leadership & Team Management
    Supervise, schedule, and train kitchen staff.
    Promote a positive, respectful work environment.
    Address performance or conduct issues promptly.
  • Food Quality & Execution
    Ensure all menu items meet restaurant standards for taste, portion, and presentation.
    Oversee prep and line execution during service.
    Adjust operations quickly during high-volume shifts.
  • Safety & Compliance
    Maintain a safe, clean, and organized kitchen.
    Enforce food safety, sanitation, and health code requirements.
    Monitor employee conduct, including fitness for duty (no intoxication, drugs, etc.).
  • Inventory & Cost Control
    Order and track food, supplies, and equipment.
    Manage waste, portioning, and storage to control costs.
    Work with ownership/management to meet budget goals.
  • Communication
    Act as the point of contact between kitchen staff and front-of-house management.
    Participate in manager meetings and provide feedback on operations.

Requirements

  • Minimum 2 years of kitchen leadership experience (Sous Chef, Kitchen Lead, or higher).
  • Strong understanding of food safety and sanitation standards.
  • Ability to train, motivate, and discipline staff fairly and consistently.
  • Skilled in time management and organization in a high-volume environment.
  • Basic knowledge of ordering, inventory, and cost control.
  • Ability to remain calm under pressure and resolve conflicts quickly.
  • Must be able to stand, lift, and move in a busy kitchen for extended periods.
  • Reliable, punctual, and committed to professional conduct.
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