Overview

The Kitchen Manager is responsible for the overall management and execution of kitchen operations, ensuring the highest standards of food quality, safety, efficiency, and team performance. This role oversees food preparation and production, inventory management, cost controls, employee training and supervision, scheduling, sanitation compliance, and operational excellence. The Kitchen Manager provides leadership and support to kitchen staff while maintaining a safe, productive, and guest-focused environment. This position works closely with the Director of Operations to ensure successful event execution and daily kitchen operations.

The Kitchen Manager will actively supervise, train, and mentor kitchen employees to meet company quality 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 leadership skills, self-direction, and strong technical aptitude are required.

This role pays 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 23, 2026.

Responsibilities

• Oversee daily kitchen operations, food preparation, and service execution to ensure efficient and high-quality performance.
• Ensure consistency, quality, and presentation standards for all menu items.
• Monitor food production to maintain proper portion control, recipe adherence, and product quality.
• Supervise, train, coach, and develop kitchen team members, including prep cooks, line cooks, and dishwashers.
• Create and manage staff schedules to support operational demands and event staffing requirements.
• Conduct performance evaluations and provide ongoing coaching, feedback, and development opportunities.
• Foster a positive, professional, and team-oriented kitchen culture.
• Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment.
• Maintain strong vendor and supplier relationships to ensure product quality and timely deliveries.
• Monitor food costs, labor expenses, and overall kitchen expenditures to achieve budgetary goals.
• Implement inventory control procedures and waste reduction initiatives to maximize profitability.
• Ensure compliance with all food safety, sanitation, HACCP, and health department regulations.
• Enforce proper food handling, hygiene, and workplace safety standards.
• Conduct routine inspections to maintain cleanliness, organization, and operational readiness throughout the kitchen.
• Ensure all kitchen equipment is properly maintained, serviced, and operating safely.
• Prepare for and support health inspections, audits, and regulatory reviews.
• Develop, implement, and maintain kitchen Standard Operating Procedures (SOPs).
• Review and approve employee timecards, ensuring payroll accuracy and compliance.
• Support event planning and execution to ensure timely and efficient food production.
• Monitor kitchen productivity and operational efficiency during events and peak business periods.
• Collaborate with culinary, operations, and front-of-house teams to ensure seamless food and beverage service.
• Identify operational challenges and implement corrective actions to improve performance and efficiency.
• Ensure compliance with company policies, procedures, and quality standards.
• Perform opening and closing duties as required.
• Assist with budgeting, forecasting, and financial performance management.
• Complete administrative reports, documentation, and operational records accurately and on time.
• Perform other duties and responsibilities as assigned by the Executive Chef.

Qualifications

• 3–5 years of progressive culinary experience in a high-volume, hospitality, or upscale kitchen environment.
• 2–3 years of experience in a leadership role such as Kitchen Manager, Lead Cook, Sous Chef, or equivalent preferred.
• Strong knowledge of kitchen operations, food preparation, production, inventory management, and cost control.
• Proficiency in a variety of cooking techniques, including sautéing, grilling, roasting, baking, and plating.
• Demonstrated ability to lead, train, coach, and develop culinary team members.
• Proven ability to maintain food quality, consistency, and operational efficiency in a fast-paced environment.
• Strong leadership, organizational, problem-solving, and communication skills.
• Ability to effectively manage multiple priorities in a high-volume, event-driven operation.
• Thorough knowledge of food safety standards, sanitation practices, HACCP principles, and health department regulations.
• Valid Food Handler Certification required, or the ability to obtain certification upon hire.
• Ability to communicate professionally and effectively with team members, management, vendors, volunteers, and guests.
• Ability to foster a positive, collaborative, and team-oriented work environment.
• Proficiency with Microsoft Office, scheduling software, POS systems, and related technology preferred.
• Flexibility to work weekdays, weekends, holidays, and varying shifts, including mornings, afternoons, and evenings, based on business needs.