Kitchen Manager

Description

Kitchen Manager

The Kitchen Manager is responsible for the daily operations of the kitchen, ensuring all food is prepared according to recipe specifications and meets the highest standards for quality, safety, consistency, and presentation. Our leaders coach, train, and inspire their teams to deliver a genuine guest experience.

The Kitchen Manager oversees the kitchen during opening, mid, and closing shifts and is responsible for managing, supervising, training, and coaching all BOH team members. This role is accountable for every plate served to our guests and ensures recipes, cooking techniques, sanitation, and presentation meet restaurant standards.

The Kitchen Manager is expected to spend approximately 70% of their time on the line, monitoring food quality, cooking techniques, plate presentation, and team member sanitation. The remaining 30% will focus on recipe preparation, inventory, scheduling, coaching, and other operational responsibilities. This role also serves as the primary liaison between FOH and BOH.

Responsibilities

• Ensure all food is consistently prepared and served according to recipes, portioning, cooking, and presentation standards.
• Manage purchasing, receiving, and inventory of all kitchen products and supplies.
• Ensure kitchen equipment is clean, safe, and properly maintained.
• Schedule and manage labor based on business needs while meeting staffing and labor cost goals.
• Train, coach, and monitor BOH team members to ensure company standards and procedures are followed.
• Maintain high standards of cleanliness, organization, food safety, and sanitation.
• Monitor team performance and ensure all kitchen procedures are completed correctly.
• Follow standard recipe cards for all products; recipes should never be prepared from memory.
• Create a positive work environment built on teamwork, accountability, respect, and recognition.
• Maintain clear and effective communication between FOH and BOH.

Hours: 40+ hours per week with a flexible schedule, including days, nights, weekends, and holidays.

Requirements

• Minimum 2 years of experience in a high-volume, upscale kitchen.
• Strong commitment to food quality, health and safety, and proper food-handling practices.
• Strong attention to detail with knowledge of weights, measurements, volume, and cooking procedures.
• Passion for food with a desire to learn, grow, and continuously improve.
• Ability to work effectively in a collaborative, team-oriented environment.
• Proven ability to manage a 20–30 person BOH team, including scheduling, hiring, training, coaching, and counseling.
• Strong verbal and written communication skills.
• Experience with P&L review, budgeting, inventory, and labor cost controls; CTUIT experience is a plus.
• Fluency in English and Spanish preferred.