Overview

The Kitchen Manager is responsible for the overall management and execution of all kitchen operations, ensuring consistent preparation and delivery of high-quality food while maintaining food safety, sanitation, and operational excellence. This role oversees food production, inventory management, product ordering, receiving, cost controls, recipe adherence, equipment maintenance, and compliance with all health department, company, and safety standards. The Kitchen Manager is also responsible for staffing, scheduling, training, coaching, and developing culinary team members while fostering a positive and productive work environment.

The Kitchen Manager will provide leadership and operational support to ensure efficient kitchen operations during daily service and event execution. This position partners closely with culinary and operations leadership to support menu planning, event preparation, labor management, quality assurance, and continuous improvement initiatives. The Kitchen Manager must demonstrate strong leadership, organizational skills, and the ability to troubleshoot operational challenges in a fast-paced, high-volume environment. The Kitchen Manager will actively supervise, train, coach, and mentor culinary employees to meet company quality, food safety, and service standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, including evenings, weekends, and holidays. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction, and proficiency with kitchen operations, inventory systems, and computer applications are required.

This role will pay an annual salary of $60,000-$65,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until October 16, 2026.

Responsibilities

• Lead, supervise, and develop kitchen staff by providing coaching, training, performance feedback, and ongoing support to ensure operational excellence.
• Oversee all daily kitchen operations to ensure consistent preparation, presentation, and quality of food in accordance with company standards and recipes.
• Ensure compliance with all local, state, and federal health, sanitation, food safety, and OSHA regulations, maintaining a clean, safe, and organized kitchen environment.
• Monitor and enforce proper food handling, storage, labeling, rotation (FIFO), and temperature control procedures.
• Assist in hiring, onboarding, scheduling, and evaluating culinary team members while fostering a positive and collaborative work environment.
• Partner with the Executive Chef and Sous Chef to execute menus, support special events, and ensure efficient kitchen operations.
• Monitor food quality and consistency by observing preparation methods, cooking techniques, plating, and presentation standards.
• Assist in controlling food, labor, and operating costs by monitoring productivity, minimizing waste, and ensuring efficient use of resources.
• Manage inventory levels by ordering products, receiving deliveries, verifying quality, maintaining accurate inventory records, and assisting with monthly physical inventories.
• Ensure proper portion control and recipe adherence to maintain food quality and cost objectives.
• Coordinate food production to ensure meals are prepared and delivered accurately and in a timely manner for all guests and events.
• Conduct regular inspections of kitchen facilities, equipment, and storage areas to ensure cleanliness, organization, and compliance with company standards.
• Report equipment malfunctions and coordinate maintenance or repair needs to minimize operational disruptions.
• Maintain a safe work environment by enforcing safety procedures and identifying potential hazards.
• Monitor employee productivity and provide coaching to improve performance and maintain company standards.
• Collaborate with front-of-house and operations leadership to ensure seamless event execution and exceptional guest experiences.
• Assist with menu planning, recipe development, and forecasting expected food consumption to support operational and financial goals.
• Ensure all culinary team members maintain required food safety certifications and complete required company training.
• Maintain accurate production, inventory, temperature, and waste logs as required by company policies.
• Demonstrate professionalism, accountability, and excellent attendance while maintaining flexibility to work evenings, weekends, holidays, and event-driven schedules.
• Perform other duties and special projects as assigned by the Executive Chef or culinary leadership.

Qualifications

• 3-5 years of progressive culinary experience, including at least 2 years in a leadership or supervisory role within a high-volume restaurant, catering, hospitality, or entertainment venue.
• Professional culinary training, degree from an accredited culinary program, or equivalent combination of education and relevant work experience preferred.
• Demonstrated leadership experience with the ability to recruit, train, coach, mentor, and develop culinary team members.
• Strong knowledge of food preparation techniques, kitchen operations, menu execution, recipe adherence, and food presentation standards.
• Experience with inventory management, purchasing, receiving, product rotation (FIFO), food cost controls, labor management, and waste reduction.
• Thorough knowledge of food safety, sanitation, HACCP principles, OSHA regulations, and local/state health department requirements.
• ServSafe Food Protection Manager Certification (or ability to obtain within a specified timeframe) required.
• Ability to operate and train employees on commercial kitchen equipment, including broilers, grills, fryers, steamers, convection ovens, mixers, slicers, food processors, and chef knives.
• Strong organizational, problem-solving, and time management skills with the ability to prioritize multiple tasks in a fast-paced, event-driven environment.
• Proficiency with Microsoft Office (Outlook, Word, Excel) and familiarity with inventory management, scheduling, and point-of-sale systems preferred.
• Excellent verbal and written communication skills with the ability to interact professionally and respectfully with employees, management, vendors, and guests.
• Bilingual skills (Spanish) are a plus.
• Ability to work independently while also contributing to a collaborative, team-oriented environment.
• Must be available to work a flexible schedule, including evenings, weekends, holidays, and extended hours based on business and event needs.
• Demonstrated commitment to delivering exceptional food quality, guest service, and operational excellence.
• Must maintain excellent attendance, professionalism, and a positive attitude.