Kitchen Manager
About The Position
Key Responsibilities: Oversee all kitchen operations, ensuring consistent execution of recipes, portioning, and presentation standards Train, and evaluate kitchen staff, holding the team accountable to side work, attendance, and conduct standards Conduct regular testing and training on food safety, sanitation, and proper use of equipment Monitor and achieve budget goals for food cost, labor cost, and waste reduction Manage inventory, ordering, and receiving of product to company standards Maintain equipment and enforce preventative maintenance schedules Maintain prep lists, pars, and daily readiness plans to keep the kitchen service-ready Collaborate with the GM on menu development, pricing, and recipe documentation Ensure compliance with all health department regulations and pass inspections Model a culture of teamwork, safety, and accountability through daily leadership and pre-shift communication Qualifications: Minimum 3–5 years of progressive kitchen leadership experience (KM, Sous Chef, or higher) Strong knowledge of food safety, sanitation, and health department standards (ServSafe certification required) Proven track record in managing costs and hitting financial targets Excellent organizational and communication skills Ability to stand for long periods and lift up to 50 lbs Availability to work evenings, weekends, and holidays as required
Requirements
- Minimum 3–5 years of progressive kitchen leadership experience (KM, Sous Chef, or higher)
- Strong knowledge of food safety, sanitation, and health department standards (ServSafe certification required)
- Proven track record in managing costs and hitting financial targets
- Excellent organizational and communication skills
- Ability to stand for long periods and lift up to 50 lbs
- Availability to work evenings, weekends, and holidays as required
Responsibilities
- Oversee all kitchen operations, ensuring consistent execution of recipes, portioning, and presentation standards
- Train, and evaluate kitchen staff, holding the team accountable to side work, attendance, and conduct standards
- Conduct regular testing and training on food safety, sanitation, and proper use of equipment
- Monitor and achieve budget goals for food cost, labor cost, and waste reduction
- Manage inventory, ordering, and receiving of product to company standards
- Maintain equipment and enforce preventative maintenance schedules
- Maintain prep lists, pars, and daily readiness plans to keep the kitchen service-ready
- Collaborate with the GM on menu development, pricing, and recipe documentation
- Ensure compliance with all health department regulations and pass inspections
- Model a culture of teamwork, safety, and accountability through daily leadership and pre-shift communication
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
Number of Employees
11-50 employees
