Kitchen Manager

SSA Group•Buffalo, NY

About The Position

The Kitchen Manager oversees kitchen operations at a restaurant location, ensuring the back of house is adequately prepared and staffed for daily service and that food service, safety, quality, availability, merchandising, and guest-service standards are met. The role supports smooth operations by coordinating staff and prep, assisting with daily tasks, maintaining a clean and safe work environment, and addressing guest and client feedback. The Kitchen Manager also oversees personnel activities, including training, performance reviews, coaching, attendance reporting, and break management, and works with restaurant supervisors and operations leadership to maintain standards and resolve service or quality issues. The role requires compliance with applicable local, state, and federal laws and company policies. It includes promoting inclusion and belonging, supporting team development and community engagement, and leading by example in sustainability and conservation efforts. This is a full-time, non-exempt position eligible for overtime pay. Hours may vary and may include nights, weekends, and holidays as needed.

Requirements

Three years of supervisory experience.
Strong interpersonal and communication skills, including the ability to communicate with the General Manager and personnel.
Proven leadership skills and an understanding of team building and development, including fostering partnerships with other branch managers.
Exceptional problem-solving and decision-making skills, with the ability to stay organized.
Multitasking, attention to detail, analytical, planning, and leadership skills.
Ability to remain flexible in a fast-paced environment.
Team-oriented, personable, professional, upbeat, energetic, and proactive approach, with tact and diplomacy.
Computer knowledge and skills for basic office functions.
Physical ability to stand for extended periods and move and handle boxes weighing 10–35 pounds as needed, including lifting and performing the job’s stated functions.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.

Responsibilities

Deliver warm, welcoming, and memorable experiences for every guest and client.
Ensure the restaurant is adequately prepped and staffed in the back of house for daily operations.
Oversee kitchen duties and ensure quick-service, food-service, safety, quality, availability, merchandising, and guest-service standards are met and exceeded.
Oversee safety logs, including food temperatures, rotation, and waste.
Ensure staff follow uniform, hygiene, handwashing, and glove-use requirements.
Support safety training in knife handling and ensure direct reports properly use knives and slicers.
Create daily prep and item lists and delegate work as needed.
Support operations and fill staffing or operational gaps to ensure smooth service.
Maintain checklists for routine and daily cleaning, ongoing projects, and menu planning.
Assign associates to duties and coach them through projects, daily tasks, and guest interactions.
Respond to guest and client feedback and report issues to the operations manager to help prevent repeat complaints.
Train new employees and issue performance reviews.
Manage and issue progressive documentation to coach and counsel employees, with oversight from the operations manager.
Report employee attendance and hour discrepancies to payroll.
Oversee breaks and rest breaks for back-of-house employees.
Inspect equipment and perform routine maintenance and cleaning as necessary.
Help the team complete daily tasks in a timely manner.
Communicate daily service or quality issues to the Regional Executive Chef and Food Service Operations Manager.
Work directly with restaurant supervisors to ensure locations operate to standard.
Supervise in accordance with applicable local, state, and federal laws.
Perform other tasks as necessary and maintain a clean, safe, and organized work environment.
Uphold and demonstrate understanding of company policies and procedures.
Promote an inclusive and supportive approach within the Brand team and across units, helping remove barriers and empower team-member growth and opportunity.
Lead by example in sustainability and conservation efforts, understand their business application, and provide opportunities to teach unit staff.
Engage with SSA and the unit in community activities and opportunities to give back.

Benefits

Paid Time Off plan of up to 144 hours based on tenure.
Medical, dental, vision, and life insurance, plus other voluntary benefits for employees and their families; employee premiums apply.
401(k) program with a 15% company match, subject to eligibility requirements.
Up to 120 hours of paid leave for qualifying reasons, including parental leave and serious medical conditions affecting the employee or family.
Up to 40 hours of paid bereavement leave.
On-Demand Pay Program providing access to a portion of earned wages before payday.
Meal plan and employee discounts where applicable.
Tuition discount through a partner college.
Holiday pay at 1.5 times the regular rate for hours worked on Christmas Day and Thanksgiving Day.
Paid sick leave in accordance with applicable state and local laws.