Kitchen Manager | Experienced Restaurant Leader

MooCoo Group LLC•Atlanta, GA

7d•$50,000 - $75,000•Onsite

About The Position

MooCoo Group is seeking an experienced Kitchen Manager for opportunities throughout the Atlanta area. This role is for a leader who takes pride in running an organized operation, developing people, holding high standards, and ensuring every guest receives an exceptional meal every single time. As Kitchen Manager, you are responsible for every aspect of Back of House operations, including food quality, labor management, inventory, sanitation, coaching, and execution. You will create an environment where your team succeeds because expectations are clear, systems are followed, and accountability is consistent. You will work alongside an experienced leadership team that believes great restaurants are built by developing great people.

Requirements

Proven Kitchen Manager with 5+ years of high-volume, full-service restaurant management experience
Calm, confident leader who earns respect
Highly organized and detail-oriented
Passionate about coaching and developing others
Comfortable having difficult conversations and holding team members accountable
Committed to following recipes, systems, and operating procedures without compromise
Focused on creating a culture of consistency, cleanliness, and pride
Financially minded with a strong understanding of Food Cost, Labor Management, Inventory Control, Waste Reduction, Purchasing, and Profit & Loss Statements
Believes every shift should be "Health Department Ready"

Responsibilities

Lead, coach, and develop all Back of House team members.
Hire, train, and retain top culinary talent.
Manage daily kitchen operations with consistency, urgency, and attention to detail.
Execute recipes, specifications, and presentation standards exactly as designed.
Order, receive, rotate, and maintain accurate inventory levels.
Monitor food cost, labor cost, and waste to achieve company goals.
Complete daily line checks, taste and temperature checks, prep verification, and quality audits.
Maintain a clean, organized, and Health Department-ready kitchen at all times.
Ensure all food safety and sanitation standards meet or exceed local health regulations.
Create efficient schedules while maintaining labor goals.
Partner with the General Manager to drive operational excellence.
Hold yourself and your team accountable to company standards every shift.