Kitchen Manager

The Daily Catch•Boston, MA

19h•$25 - $29

About The Position

Established in 1973, The Daily Catch is a family-owned Sicilian-style seafood and pasta restaurant group with three Boston locations and a wholesale seafood business based at Boston’s Fish Pier. Our Takeout Window is a fast-casual concept focused on New England classics — fried fish, lobster rolls, and seafood pastas — serving guests quickly and efficiently through takeout and delivery The Kitchen Manager oversees all daily kitchen operations, leads and develops the team, ensures consistent food quality, and manages food and labor costs to maintain profitability. This is a working leadership role. You must be confident operating every station — fry, grill, sauté, pantry, and prep — while directing the team and maintaining high standards. We are looking for someone who leads by example, holds the team accountable, and takes pride in delivering exceptional food and service every shift

Requirements

Minimum 3 years’ experience in a kitchen leadership role, preferably in a fast-casual
Strong knowledge of food preparation, cooking techniques, knife skills, and seafood handling
Understanding of food cost control, labor management, and inventory systems
Ability to stand for long periods of time and lift up to 50 pounds
Ability to work flexible hours, including evenings, weekends, and holidays

Nice To Haves

Food Safety Certification (ServSafe Manager) preferred or ability to obtain upon hire

Responsibilities

Oversee all daily restaurant operations, ensuring the kitchen is fully staffed, fully stocked, organized, sanitary, and compliant with all health and safety regulations
Lead and develop a team of cook-cashiers; manage hiring, onboarding, training, scheduling, performance evaluations, and disciplinary actions
Ensure all food meets or exceeds company quality standards for freshness, taste, presentation, and portion control
Control food costs, labor costs, waste, and inventory to drive operational efficiency and profitability
Manage vendor ordering, inventory counts, product rotation, and storage procedures
Cook and work at all stations during service including fry, grill, sauté, pantry, prep, and cashier
Oversee kitchen setup, breakdown, deep cleaning, and closing manager duties
Lead daily prep production, including portioning seafood, batching sauces, and ensuring readiness for service
Collaborate with ownership and the corporate executive chef; attend regular manager meetings and communicate operational updates
Perform additional duties as needed to support growth, profitability, and brand standards