Fine Dining Kitchen Manager (Lebanese restaurant)

Job Summary
The Kitchen Manager at our Lebanese restaurant will oversee all daily kitchen operations, ensuring authentic food quality and safety standards are met while managing staff and resources efficiently. This is a hands-on leadership role for a go-getter with a growth mindset, someone who can create policies, implement processes, and set kitchen rules to drive operational excellence. The ideal candidate has a strong background in Lebanese or Mediterranean cuisine, team development, and inventory management, with a passion for delivering exceptional dining experiences.

Key Expectations

• Lead process improvement initiatives to optimize kitchen operations and preserve culinary authenticity
• Ensure consistency and systemization in Lebanese food preparation, plating, and presentation
• Monitor and manage profitability, controlling both labor and food costs
• Implement reporting and tracking systems to support cost management and operational decisions
• Develop and maintain inventory systems to manage ordering, tracking, and waste reduction
• Conduct accurate inventory counts to ensure consistent ingredient availability and reduce shrinkage
• Utilize Toast POS or similar systems for operational efficiency (preferred)

Responsibilities

• Oversee all kitchen operations, including preparation of Lebanese dishes such as mezzes, grilled meats, and baked goods
• Hire, train, schedule, and develop kitchen staff to ensure high performance and engagement
• Establish and enforce kitchen policies, rules, and standard operating procedures
• Ensure compliance with health and safety regulations, maintaining cleanliness and organization
• Monitor inventory levels and implement systems to manage stock efficiently
• Order supplies as needed, including fresh herbs, spices, meats, and specialty ingredients
• Collaborate with front-of-house staff to maintain seamless service during peak hours
• Conduct regular performance evaluations and provide constructive feedback to staff
• Handle customer inquiries or complaints related to food quality or service

Skills & Qualifications

• Proven experience in food service management, preferably in Lebanese or Mediterranean cuisine
• Strong leadership and team management skills, with the ability to motivate and develop staff
• Ability to create and implement policies, processes, and systems for operational efficiency
• Experience in profitability tracking, labor scheduling, and food cost management
• Hands-on knowledge of inventory management and waste reduction strategies
• Familiarity with Toast POS or similar systems preferred
• Ability to work under pressure while maintaining attention to detail
• Experience in interviewing, onboarding, and coaching kitchen staff
• Knowledge of coffee preparation (e.g., Arabic coffee) and bartending is a plus

Compensation & Benefits

• Pay: $70,000 – $80,000 per year
• Health & Dental Insurance (50% employer contribution)
• 20% Employee Discount
• Free Manager Meal per Shift
• 2 Weeks Paid Time Off