Kitchen Manager

We are seeking a dynamic, high-energy Kitchen Manager to oversee back-of-house operations and orchestrate the kitchen “pass.” In this role, you will wear two vital hats: leading service execution as our expeditor while also managing kitchen staff, inventory, food safety, and operational consistency.You are the bridge between the front-of-house service team and the back-of-house kitchen — a master of momentum, communication, leadership, and execution. More than just managing tickets, you are a team leader and guardian of food quality, efficiency, and profitability.This is a hands-on working management position for someone who thrives in fast-paced kitchens and leads by example during service.ResponsibilitiesRecruit, train, schedule, supervise, and develop BOH team members Manage inventory, ordering, prep systems, par levels, and food cost controls Maintain cleanliness, organization, and strict health department compliance Create a culture of accountability, urgency, kindness, and teamwork Support labor efficiency and operational consistency Assist with vendor relationships and inventory management Act as final quality control for all dishes before serving or packaging Ensure accuracy, timing, plating, temperature, and presentation standards Efficiently manage tickets and communicate clearly with chefs and FOH staff Ensure tables receive all dishes together and special requests/allergy alerts are communicated properly Support line cooks and kitchen staff during peak volume Set up stations and ingredients according to restaurant standards and recipe guidelines Properly finish and package takeout and delivery orders Warmly greet guests and delivery drivers while supporting hospitality needs Adapt quickly to changes, shifting priorities, and busy service environments What We’re Looking For2–5+ years of kitchen leadership or kitchen management experience High-volume experience strongly preferred Expeditor experience strongly preferred Independent restaurant experience preferred Strong communication and organizational skills Ability to remain calm, focused, and solution-oriented under pressure Leadership mentality with strong accountability standards Strong inventory management and kitchen systems knowledge ServSafe/Food Protection Manager certification required Bilingual English/Spanish is a strong plus Must be able to stand for long periods and lift up to 50 lbs Our CultureAlways in motion — no passing the buck Hospitality-minded and team-oriented Innovative, adaptable, and open to change Willing to jump in and support the team whenever needed Compensation & SchedulePerformance-based bonus opportunities tied to operational KPIs and kitchen performance 3-month compensation review based on performance and fit Full-time Nights and weekends required Typical schedule includes Fridays, Saturdays, and Sundays Target start date: Mid-June More detail about Liberty Tavern, please visit