KITCHEN MANAGER – NEW RESTAURANT OPENING

MooCoo Group LLC•Avondale Estates, GA

2d•$60,000 - $75,000•Onsite

About The Position

We are seeking an experienced Kitchen Manager to join the opening leadership team for our newest restaurant location. This is a unique opportunity to help build a kitchen operation from the ground up, establish standards, develop a high-performing team, and play a key role in the long-term success of the restaurant. As Kitchen Manager, you will lead all Back of House operations, including food quality, labor management, inventory control, food safety, team development, and daily kitchen execution.

Requirements

3+ years of Kitchen Manager, Executive Kitchen Manager, Culinary Manager, or BOH leadership experience
Experience in a full-service, high-volume restaurant environment
Strong understanding of food cost, labor management, inventory control, and kitchen systems
Proven ability to lead and develop kitchen teams
Excellent organizational and communication skills
Ability to perform under pressure in a fast-paced environment
Strong attention to detail and commitment to quality

Nice To Haves

High-volume restaurant experience
Experience opening new restaurant locations
Experience with inventory systems, ordering platforms, and scheduling software
SERV Safe Certification or equivalent food safety certification preferred

Responsibilities

Lead all Back of House operations and daily kitchen performance
Ensure consistent food quality, recipe execution, presentation, and ticket times
Maintain smooth kitchen flow during high-volume service periods
Support strong communication between Front of House and Back of House teams
Drive operational excellence through systems, organization, and accountability
Manage food costs, purchasing, inventory, and waste control
Execute accurate ordering and receiving procedures
Maintain proper inventory levels while minimizing shortages and over-ordering
Monitor product quality and ensure proper storage procedures
Analyze opportunities to improve efficiency and profitability
Recruit, hire, train, coach, and develop kitchen team members
Build a culture of accountability, teamwork, and continuous improvement
Develop hourly leaders and create opportunities for advancement
Conduct ongoing coaching and performance development
Lead by example through professionalism and a strong work ethic
Maintain strict food safety, sanitation, and health department standards
Ensure compliance with company policies and procedures
Keep the kitchen clean, organized, and inspection-ready at all times
Promote a culture of safety and operational discipline