Kitchen Manager

Areas USA, Inc•North Charleston, SC

12d

About The Position

The Kitchen Manager directs all kitchen operations, focusing on high standards, operational excellence, food quality, profitability, and food safety. The role oversees inventory systems and cost controls, leads and develops kitchen staff, and ensures compliance with health and safety requirements. The Kitchen Manager works with restaurant leadership on menus, portion standards, and recipe documentation; oversees purchasing, receiving, production, and equipment maintenance; and supports excellent guest service. The position may assist in kitchen roles as needed during busy periods. The role requires at least five years of experience as a Kitchen Manager or Sous Chef in the restaurant industry, preferably in dining. Culinary studies are preferred; a high school diploma or equivalent, or an equivalent combination of education and experience, is accepted. General knowledge of commercial kitchen operations, leadership and training ability, and a track record of cost control and quality standards are required. This is an exempt position. Full-time eligible employees are offered medical, dental, and vision benefits, voluntary insurance options, company-sponsored life insurance, an employee assistance program, paid time off, company holidays, a 401(k) with company match, travel and entertainment discounts, and a location meal program. The position is bonus eligible.

Requirements

At least 5 years of experience as a Kitchen Manager or Sous Chef in the restaurant industry; dining experience is preferred.
General knowledge of commercial kitchen operations.
Leadership skills and proven ability to build relationships with guests, vendors, and associates.
Proven track record maintaining cost controls and quality standards.
Ability to train staff.
High school diploma or equivalent, or an equivalent combination of education and experience; culinary studies are preferred.

Nice To Haves

Culinary studies.
Experience in dining.

Responsibilities

Enforce food preparation standards that meet brand requirements and customer expectations.
Lead kitchen staff to maintain peak efficiency across shifts.
Ensure standardized recipes and portion controls are followed.
Manage equipment maintenance to support reliable operation and food safety compliance.
Conduct quality checks throughout food production.
Work with restaurant leadership to develop menus, set portion standards, and document recipes.
Oversee purchasing and receiving to ensure products meet specifications and inventory costs are controlled.
Control food costs through inventory management, production planning, and waste reduction.
Maintain sanitation standards that exceed health department requirements.
Manage inventory using sales forecasts to maintain freshness and minimize waste.
Set clear expectations, delegate effectively, and hold kitchen staff accountable.
Develop and implement training for new kitchen employees.
Apply fair and consistent performance management and develop staff talent.
Train kitchen staff in safe equipment operation.
Ensure kitchen personnel are trained in food safety and sanitation.
Establish cleaning schedules and staff accountability for kitchen areas.
Monitor and document food temperatures during storage and preparation.
Assist in kitchen positions as needed during busy periods.
Ensure kitchen operations support excellent guest service.
Implement preventative maintenance for kitchen equipment.
Perform other duties as assigned by the supervisor.