Kitchen Manager

Won't Stop Operations — Café Patachou, Petite Chou, Napolese•Fortville, IN

19d

About The Position

The Kitchen Manager (KM) is a senior leader responsible for the overall success and execution of the restaurant’s culinary operations. As a peer to the Assistant General Manager, the KM is accountable for food quality, safety, operational consistency, and team performance standards. The role works in strategic alignment with the General Manager and Executive Culinary Team and directly supervises, develops, and leads the Back-of-House (BoH) team. The position reports to the General Manager. The Kitchen Manager leads daily kitchen operations, including staffing, training, scheduling, food-cost control, inventory, vendor ordering, kitchen audits, and compliance with health and safety regulations. The role partners with front-of-house leadership to support smooth service and shift execution, and leads team communication and continuous improvement. Work is performed primarily in a restaurant setting with public contact and frequent interruptions. Physical functions include standing or sitting for prolonged periods; stooping, bending, kneeling, crouching, reaching, and twisting; lifting, carrying, pushing, or pulling light to heavy weights; operating office equipment and a computer keyboard; and verbally communicating to exchange information. Reasonable accommodations may be made for qualified individuals with disabilities.

Requirements

At least 3 years of culinary leadership experience in a high-volume, full-service restaurant environment.
Proven ability to lead, coach, and develop teams, including Back-of-House teams.
Strong knowledge of kitchen operations, food safety standards, and inventory and labor management systems.
Excellent communication, problem-solving, and organizational skills.
Ability to work a flexible schedule, including nights, weekends, and holidays.
Ability to read, write, and speak fluently in the primary language of the property location.
Ability to read, analyze, and interpret business periodicals, technical procedures, and governmental regulations; write reports and business correspondence; interpret procedure manuals; and present information to and respond to questions from groups.
Ability to define and solve problems with limited standardization, reprioritize tasks at short notice, and interpret written, oral, diagrammed, or scheduled instructions.
Ability to calculate figures and amounts including discounts, interest, commissions, proportions, percentages, and ratios, and to meet budgets with a focus on cost of sales and payroll.
Ability to maintain job-related information in strict confidence unless otherwise directed by the CEO or CPO.
Ability to perform the stated physical functions of the job, with reasonable accommodation where applicable.

Nice To Haves

Experience with training, coaching, and performance management of hourly staff.

Responsibilities

Lead daily Back-of-House operations and maintain team performance, food quality, safety, and cleanliness standards.
Supervise kitchen staff, including scheduling, coaching, performance evaluations, and corrective actions.
Collaborate with the General Manager and Executive Culinary Team to implement systems, improve productivity, and promote culinary excellence.
Manage food costs, inventory, and vendor ordering in line with budget expectations.
Ensure compliance with local, state, and federal health and safety regulations.
Manage the Back-of-House staffing lifecycle, including recruitment, hiring, onboarding, performance management, and development.
Build and execute training plans that support internal growth, operational excellence, and leadership continuity.
Partner with front-of-house leadership to support smooth service execution and shift flow.
Enforce company policies and procedures and lead by example with professionalism and integrity.
Conduct kitchen audits and monitor preparation and plating for adherence to recipes and presentation standards.
Lead pre-shift and team communication huddles to reinforce expectations, recognize successes, and address improvement opportunities.
Plan, assign, and direct shift work; interview, hire, train, reward, and discipline employees; and address complaints and resolve problems in partnership with the General Manager.
Perform other duties as assigned, focusing on strategic leadership and continuous improvement.