Kitchen Manager

T's Restaurant- Narragansett•Narragansett, RI

12d•$54,000 - $60,000•Onsite

About The Position

The Kitchen Manager leads the daily back-of-house operation by creating an environment where food quality, teamwork, accountability, and operational excellence come together. This role is responsible for maintaining T’s standards for food preparation, recipe execution, cleanliness, safety, organization, and kitchen performance. This is a hands-on management role in a fast-paced breakfast and lunch restaurant. Kitchen Managers lead and direct the back-of-house team during daily service, including full-service kitchen line execution, opening and closing responsibilities, and maintaining standards for food quality, cleanliness, organization, safety, and service readiness. This position generally requires up to 50 hours per week. Hours may vary when the manager is needed to fill in for team members or other managers, provide leadership coverage, support business needs, or respond to emergency situations. Kitchen Managers may also be required to work at various T’s locations on a limited basis to support business needs.

Requirements

High school diploma or equivalent required; culinary, hospitality, or restaurant management education preferred.
Minimum of 2 years of kitchen management, restaurant leadership, or comparable back-of-house supervisory experience preferred.
Strong working knowledge of back-of-house operations, including prep, cook line, expo, food production, recipe execution, food safety, sanitation, and kitchen organization.
Experience with ordering, inventory, product rotation, waste control, portioning, food cost awareness, and labor awareness preferred.
Ability to lead, coach, train, communicate expectations, and hold team members accountable in a respectful and professional manner.
Strong communication, organization, problem-solving, and decision-making skills, with the ability to work collaboratively with restaurant leadership, front-of-house teams, vendors, and support teams.
Basic computer skills and ability to learn company systems, including POS, scheduling, inventory, payroll, and communication tools.
Food Safety Manager Certification and First Aid Certification required, or ability to obtain within company guidelines.
Ability to work early mornings, weekends, holidays, and additional hours as business needs require.
Must be legally authorized to work in the United States.
Must be able to successfully complete a background check, when applicable, in accordance with company policy and applicable law.
Stand for extended periods and perform frequent bending, stooping, twisting, reaching, and repetitive hand and wrist movements.
Lift, carry, push, and pull products and supplies weighing up to 45 pounds.
Perform back-of-house restaurant functions and support restaurant-level operations as needed.
Work with and around hot, cold, and various kitchen equipment, including grills, stovetops, slicers, broilers, ovens, fryers, dish machines, and other commercial kitchen tools.
Use office equipment, phones, and company systems as needed.

Nice To Haves

culinary, hospitality, or restaurant management education preferred.
Minimum of 2 years of kitchen management, restaurant leadership, or comparable back-of-house supervisory experience preferred.
Experience with ordering, inventory, product rotation, waste control, portioning, food cost awareness, and labor awareness preferred.

Responsibilities

Ensure compliance with food safety regulations, sanitation standards, health department requirements, and company policies.
Maintain proper receiving, storage, labeling, rotation, temperature control, and handling of all food products.
Maintain a clean, safe, and organized kitchen environment.
Support recruiting, onboarding, training, recognition, performance feedback, and development in partnership with the Restaurant General Manager.
Foster a culture of teamwork, accountability, respect, and continuous improvement.
Address performance concerns through coaching and corrective action while supporting company policies and leadership expectations.
Lead daily kitchen operations, including food preparation, production, opening, closing, sanitation, and overall execution.
Ensure recipes, presentation, portioning, quality, and ticket-time standards are consistently met.
Maintain staffing levels and support efficient daily operations.
Manage ordering, inventory, invoices, food costs, labor performance, waste reduction, and required operational reporting.
Protect company assets through responsible purchasing and inventory controls.
Partner with front-of-house leadership to deliver exceptional guest experiences.
Communicate effectively with restaurant leadership regarding staffing, equipment, maintenance, inventory, and operational needs.
Respond professionally to guest concerns related to food quality and service.
Perform other duties as assigned to support restaurant operations.

Benefits

Ongoing training, leadership development, and advancement opportunities
Internal promotion opportunities
Annual performance reviews
Daytime-only restaurant operations — no late nights
Flexible and predictable scheduling
Thanksgiving and Christmas Day off through our “Home for the Holidays” benefit
Meal benefits whether working, off the clock, or visiting any T’s location
Tickets at Work® discounts on travel, entertainment, attractions, shopping, hotels, sporting events, and more
Positive, supportive, team-oriented work environment
Employee Assistance Program (EAP)
401(k), subject to plan eligibility
Pet Insurance
Accident Insurance, subject to plan eligibility
Medical Insurance
Dental Insurance
Vision Insurance
Life Insurance