Kitchen Manager

Via 313 Pizzeria Lehi•Lehi, UT

8d•Onsite

About The Position

Lead the Kitchen. Develop the Team. Deliver Great Pizza. At Via 313 Pizzeria, we believe great pizza starts with great people. We're looking for a Kitchen Manager who leads by example, builds strong teams, and takes pride in delivering an exceptional guest experience through food quality, consistency, and operational excellence. As Kitchen Manager, you'll own every aspect of Back of House operations—from developing your team and coaching future leaders to managing food cost, inventory, quality, and execution. You'll have a direct impact on the restaurant's success every single day. This isn't just about running a kitchen—it's about developing people, driving results, and creating an environment where your team can succeed. If you're passionate about leadership, food quality, and building something special, we'd love to meet you.

Requirements

3+ years of full-service kitchen leadership experience
Strong knowledge of food safety and health regulations
Proven ability to lead, coach, and develop teams
Excellent organizational and time management skills
Strong communication and conflict resolution abilities
Ability to multitask in a fast-paced environment
Detail-oriented with a passion for consistency and execution
Food Manager Certification (or ability to obtain)
Reliable attendance and flexible availability

Responsibilities

Lead, coach, and inspire Back of House team members.
Create a positive, accountable, and high-performing kitchen culture.
Lead pre-shift meetings and ongoing coaching conversations.
Support Certified Trainers and ensure new team members are set up for success.
Schedule cooks and dough production to meet business demands.
Maintain proper staffing levels and labor targets.
Monitor inventory, ordering, and product receiving.
Ensure the kitchen is organized, clean, and operating efficiently every day.
Ensure every pizza is prepared according to Via 313 recipes and standards.
Monitor ticket flow, food quality, and speed of service.
Drive recipe compliance and consistency across every shift.
Minimize waste while maintaining exceptional food quality.
Lead all food safety and sanitation efforts.
Monitor temperature logs and food holding procedures.
Ensure compliance with health department standards and company policies.
Maintain a safe and clean work environment.
Manage food cost and inventory performance.
Identify opportunities to improve efficiency and kitchen execution.
Partner with the General Manager to achieve restaurant goals.
Support restaurant success through strong planning, communication, and accountability.