Kitchen Manager / Culinary Manager
About The Position
As a Kitchen Manager, you'll oversee all back-of-house operations, ensuring every plate meets our standards, every shift runs smoothly, and every team member has the support they need to succeed. From coaching your kitchen team to managing food costs and maintaining food safety, you'll be the driving force behind an exceptional dining experience. This role is hands-on, fast-paced, and built for leaders who thrive under pressure. You'll be responsible for developing your team, maintaining operational excellence, and creating a positive kitchen culture where accountability, teamwork, and great food come together.
Requirements
- Work at least 45 hours per week
- Open availability, including nights, weekends, and holidays
- ServSafe Manager Certification (or willingness to obtain)
- Previous kitchen leadership experience in a high-volume restaurant preferred
- Strong understanding of food safety, inventory management, labor controls, and kitchen operations
- Attend FHG professional development meetings and leadership training
Responsibilities
- Recruit, hire, train, and develop an exceptional kitchen team
- Coach team members in real time, providing constructive feedback and recognition
- Lead product knowledge, recipe execution, and food safety training
- Foster a positive, respectful, and accountable work environment
- Build future leaders through ongoing development and coaching
- Ensure consistent food quality, presentation, and recipe execution
- Manage daily prep, production, and line execution to keep service running smoothly
- Coordinate with front-of-house leadership to deliver timely, accurate guest experiences
- Support all kitchen stations as needed and lead by example during every shift
- Drive efficiency while maintaining our quality standards
- Manage food ordering, inventory, and vendor relationships
- Complete accurate inventory counts and maintain appropriate stock levels
- Monitor food costs, portioning, waste, and yields to achieve financial goals
- Identify opportunities to improve efficiency and reduce unnecessary costs
- Maintain the highest standards of food safety, sanitation, and cleanliness
- Ensure compliance with ServSafe standards, health department regulations, and company policies
- Conduct regular equipment inspections and report maintenance concerns promptly
- Keep accurate temperature logs, cleaning schedules, and food safety documentation
- Create efficient kitchen schedules while managing labor costs
- Ensure the kitchen is organized, clean, and ready for every shift
- Communicate effectively with restaurant leadership to solve challenges quickly
- Analyze kitchen performance and implement improvements that drive results
- Help create an environment where teamwork, accountability, and consistency are the standard
Benefits
- Health, dental, and vision insurance
- PTO available in accordance with company policy
- Paid leave for moms and dads
- Meals at any FHG restaurant—on us!
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
