Kitchen Manager

About the RoleWe're looking for a Kitchen Manager who leads people first and manages a kitchen second. This is not a chef role with a management title — it's a genuine leadership position for someone who gets energy from developing a team, running tight operations, and holding a high standard across systems and facilities.What You'll Actually Do Most of the TimePeople Management (Primary Focus)Recruit, hire, onboard, and develop all BOH hourly staffBuild and manage weekly schedules to labor targets; own the labor lineConduct regular 1:1s, performance check-ins, and corrective action documentationCreate a culture of accountability and clear expectations — follow through on both recognition and disciplinePartner with the GM and Director of Operations on staffing decisions, compensation changes, and terminationsRetain good people by building an environment worth staying inFacilities & EquipmentOwn cleanliness, organization, and safety compliance across the entire BOH — not just at the end of a shiftManage routine equipment maintenance schedules; coordinate repairs and vendor service callsEnsure health department standards are met or exceeded at all timesTrack and flag capital needs proactively, don't wait for something to breakOperational SystemsHold the team to SOPs — and help improve them when something isn't workingManage food cost through ordering accuracy, receiving standards, and waste reductionOversee inventory counts and par levels; ensure consistent execution, not just in your presenceCoordinate with the GM on vendor relationships, supply issues, and delivery schedulesYou're Probably a Fit If...You've managed a team of 5+ hourly employees and you're proud of how you developed themYou've owned a food cost or labor budget and understand how to move those numbersYou've written someone up, had a hard conversation, and followed through — and you didn't avoid itYou think in systems: training checklists, prep guides, cleaning schedules, accountability structuresYou get frustrated when a space isn't organized or a process isn't documentedRequirements2+ years in a kitchen management role with direct people management responsibilityDemonstrated experience with scheduling, labor management, and BOH operationsFood Handler / Food Manager certification (or ability to obtain within 30 days)Comfortable with basic computer tools: scheduling software, POS reporting, shared docsPhysical ability to work in a kitchen environment, including standing for extended periodsCompensationCompetitive salary commensurate with experiencePaid time offMeals during shiftGrowth opportunity within a multi-concept F&B company