{"schemaVersion":"jobsearcher.job.v1","id":"ffe844cd7d9e29da5de26455","url":"https://jobsearcher.com/jobs/ffe844cd7d9e29da5de26455","canonicalUrl":"https://jobsearcher.com/jobs/ffe844cd7d9e29da5de26455","title":"Kitchen Manager","description":"Summary of the main function/purpose of the position:\nThe Kitchen Manager is responsible for managing the daily operation of the kitchen,\npreparing daily production lists, and ensuring the recipes and portions are executed in an\naccurate way, overseeing kitchen labor/food cost and budgetary requirements. As well as\nensuring that the kitchen, dish, and food storage area is maintained in a clean and\norganized manner. Duties also include hiring, training, and terminating kitchen staff\nemployees.\nPrincipal duties/responsibilities:\nEnsure all food safety regulations are followed and met\nInspect all orders for quality and accuracy\nManage food rotation and par levels\nHire and train all kitchen staff\nDisciplinary action\nCoordinate all staff to ensure efficient and proper service\nAll scheduling, managing requests off and emergencies\nKnow all allergens and how to avoid\nCost food appropriately according to current and accurate pricing\nCoordinate with Catering Dept to staff and execute events properly\nCoordinate with FOH Management for special events\nMaintain food cost budget\nArrange for any equipment repair or replacement\nMaintain labor cost\nTake part in prep, line work, and dishes\nProperly rectify any customer issues or complaints\nMaintain professional approach toward all staff\nEnforce kitchen cleanliness standards\nTrain kitchen staff on new techniques or ingredients\nOversee services to ensure proper execution\nAdministrative duties (meetings, paperwork, menu editing, etc.)\nCoordinate with sister restaurants on shared prep items or special needs\n|Daily and specialty orders to ensure proper stocking\nRegular inventory of produce\nOccasional duties or projects which may be performed at irregular intervals:\nCoordinating with Seven Hills catering department for special events\nLine cook coverage\nAny other duties that may be required to ensure proper function of the kitchen\nAny task assigned by Managers or Ownership\nPerform any additional tasks as assigned by General Manager or Ownership\nAccountability: Areas in which the position is accountable/responsible:\nRecords: Keeping track of invoices, updating process\ncharts for kitchen staff\nSafety: Follow food and equipment safety rules and regulations to ensure a clean and safe dining environment\nSupervisory Responsibility:\nSupervisor for all BOH staff members.\nVII. Educational and/or equivalence in experience requirements:\n- 5 years kitchen experience\n- 1-3 years management experience\nSpecialized or technical educational requirements:\nAbility to read, analyze, and interpret general business information.\n|Ability to problem solve.\nAbility to effectively present information and respond to questions from managers.\nAbility to work with mathematical concepts successfully.\nCertification or licensing requirements:\nValid Florida Driver’s License or dependable transportation when and where\npublic transportation is not available.\nServSafe Manager Certification\nSpecialized equipment or machines used in the course of the duties of the position.\n- Ovens\n- Fryers\n- Knives\n- Blenders\n- Grill\n- Hot plates\n- Computer\n- Ware-washing equipment\nPhysical demands\nWhile performing the duties of this job, the employee is regularly required to use hands,\nand is required to talk and hear at full capacity. The employee is constantly required to\nstand and walk for up to 8 hour stretches. The employee is required to reach with hands\nand arms up to 72 inches. Specific vision abilities required by this job include close\nvision, peripheral vision, and ability to adjust focus. Front of house positions are required\nto be able to lift and carry 40-50lbs and back of house positions are required to be able to lift and carry 50-60lbs.\nThe physical demands described here are representative of those that must be met by an\nemployee to successfully perform the essential functions of this job. Reasonable\naccommodations may be made to enable individuals with disabilities to perform the\nessential functions.\nWork Environment:\nModerate to loud noise level.\nThe work environment characteristics described here are representative of those an\nemployee encounters while performing the essential functions of this job. Reasonable\naccommodations may be made to enable individuals with disabilities to perform the\nessential functions.\nAdditional Remarks:\nThis position requires the ability to work in a fast-paced environment while mentally\nprioritizing the actions needed to keep the flow of the kitchen efficient as well as\ndelegating tasks appropriately across BOH staff for effectiveness, safety, and efficiency.\nThis position also requires the ability to work with a high level of autonomy.\nJob Type: Full-time\nPay: $18.00 - $20.00 per hour\nExpected hours: 40 per week\nBenefits:\nPaid time off\nWork Location: In person","company":"Link","rawCompany":"link","city":"Tallahassee","state":"FL","isRemote":false,"isActive":false,"createdAt":"2026-04-14T11:01:24.913Z","occupations":[{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Kitchen Manager","description":"Summary of the main function/purpose of the position:\nThe Kitchen Manager is responsible for managing the daily operation of the kitchen,\npreparing daily production lists, and ensuring the recipes and portions are executed in an\naccurate way, overseeing kitchen labor/food cost and budgetary requirements. As well as\nensuring that the kitchen, dish, and food storage area is maintained in a clean and\norganized manner. Duties also include hiring, training, and terminating kitchen staff\nemployees.\nPrincipal duties/responsibilities:\nEnsure all food safety regulations are followed and met\nInspect all orders for quality and accuracy\nManage food rotation and par levels\nHire and train all kitchen staff\nDisciplinary action\nCoordinate all staff to ensure efficient and proper service\nAll scheduling, managing requests off and emergencies\nKnow all allergens and how to avoid\nCost food appropriately according to current and accurate pricing\nCoordinate with Catering Dept to staff and execute events properly\nCoordinate with FOH Management for special events\nMaintain food cost budget\nArrange for any equipment repair or replacement\nMaintain labor cost\nTake part in prep, line work, and dishes\nProperly rectify any customer issues or complaints\nMaintain professional approach toward all staff\nEnforce kitchen cleanliness standards\nTrain kitchen staff on new techniques or ingredients\nOversee services to ensure proper execution\nAdministrative duties (meetings, paperwork, menu editing, etc.)\nCoordinate with sister restaurants on shared prep items or special needs\n|Daily and specialty orders to ensure proper stocking\nRegular inventory of produce\nOccasional duties or projects which may be performed at irregular intervals:\nCoordinating with Seven Hills catering department for special events\nLine cook coverage\nAny other duties that may be required to ensure proper function of the kitchen\nAny task assigned by Managers or Ownership\nPerform any additional tasks as assigned by General Manager or Ownership\nAccountability: Areas in which the position is accountable/responsible:\nRecords: Keeping track of invoices, updating process\ncharts for kitchen staff\nSafety: Follow food and equipment safety rules and regulations to ensure a clean and safe dining environment\nSupervisory Responsibility:\nSupervisor for all BOH staff members.\nVII. Educational and/or equivalence in experience requirements:\n- 5 years kitchen experience\n- 1-3 years management experience\nSpecialized or technical educational requirements:\nAbility to read, analyze, and interpret general business information.\n|Ability to problem solve.\nAbility to effectively present information and respond to questions from managers.\nAbility to work with mathematical concepts successfully.\nCertification or licensing requirements:\nValid Florida Driver’s License or dependable transportation when and where\npublic transportation is not available.\nServSafe Manager Certification\nSpecialized equipment or machines used in the course of the duties of the position.\n- Ovens\n- Fryers\n- Knives\n- Blenders\n- Grill\n- Hot plates\n- Computer\n- Ware-washing equipment\nPhysical demands\nWhile performing the duties of this job, the employee is regularly required to use hands,\nand is required to talk and hear at full capacity. The employee is constantly required to\nstand and walk for up to 8 hour stretches. The employee is required to reach with hands\nand arms up to 72 inches. Specific vision abilities required by this job include close\nvision, peripheral vision, and ability to adjust focus. Front of house positions are required\nto be able to lift and carry 40-50lbs and back of house positions are required to be able to lift and carry 50-60lbs.\nThe physical demands described here are representative of those that must be met by an\nemployee to successfully perform the essential functions of this job. Reasonable\naccommodations may be made to enable individuals with disabilities to perform the\nessential functions.\nWork Environment:\nModerate to loud noise level.\nThe work environment characteristics described here are representative of those an\nemployee encounters while performing the essential functions of this job. Reasonable\naccommodations may be made to enable individuals with disabilities to perform the\nessential functions.\nAdditional Remarks:\nThis position requires the ability to work in a fast-paced environment while mentally\nprioritizing the actions needed to keep the flow of the kitchen efficient as well as\ndelegating tasks appropriately across BOH staff for effectiveness, safety, and efficiency.\nThis position also requires the ability to work with a high level of autonomy.\nJob Type: Full-time\nPay: $18.00 - $20.00 per hour\nExpected hours: 40 per week\nBenefits:\nPaid time off\nWork Location: In person","datePosted":"2026-04-14T11:01:24.913Z","dateModified":"2026-04-14T11:01:24.913Z","hiringOrganization":{"@type":"Organization","name":"Link","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Tallahassee","addressRegion":"FL","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"ffe844cd7d9e29da5de26455"},"url":"https://jobsearcher.com/jobs/ffe844cd7d9e29da5de26455"}}