Kitchen Manager

As a Kitchen Manager, you’ll be responsible for overseeing all kitchen operations, ensuring food quality, managing kitchen staff, and maintaining food safety standards. You’ll work closely with the management team to control costs, optimize efficiency, and create a great work environment for the kitchen crew. Key Responsibilities: Team Leadership & Training: Hire, train, and manage kitchen staff to ensure a high-performing team Food Quality & Consistency: Oversee food preparation, cooking, and presentation to meet restaurant standards Inventory & Ordering: Manage food costs, order supplies, and track inventory to minimize waste Kitchen Operations & Efficiency: Ensure a smooth, organized, and clean kitchen workflow Safety & Compliance: Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred) Scheduling & Labor Management: Develop efficient schedules to optimize labor costs while maintaining productivity Problem-Solving & Communication: Work closely with front-of-house management to ensure seamless service Menu Execution & Innovation: Assist with menu planning, new recipes, and seasonal specials What We’re Looking For: Experience: 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role Culinary Knowledge: Strong understanding of cooking techniques, food safety, and kitchen operations Leadership Skills: Ability to train, coach, and motivate a team Organization & Time Management: Able to handle multiple priorities in a fast-paced environment Financial Acumen: Understanding of food costs, labor costs, and budget management Problem-Solving Mindset: Quick thinker who can handle challenges during service