Job Description - Kitchen Manager

Job Title: Kitchen Manager


Reports To: General Manager / Owner


Job Type: Full-time


Job Summary

We are seeking a skilled and organized Kitchen Manager to lead our back-of-house operations. You will manage daily kitchen workflows, lead the culinary team, control costs, and ensure consistent food quality. The ideal candidate balances hands-on staff leadership with excellent administrative skills to maintain a profitable, safe, and efficient kitchen.


Core Responsibilities


  • Team Leadership: Recruit, hire, train, and manage all back-of-house staff, including line cooks, prep cooks, and dishwashers.

  • Scheduling: Create balanced weekly staff schedules that align with labor budget targets and peak business hours.

  • Inventory Management: Conduct regular inventory counts, order food and supplies, and maintain strong vendor relationships.

  • Financial Control: Track food and labor costs, implement waste-reduction strategies, and maximize kitchen profitability.

  • Quality Control: Enforce portion sizes, presentation guidelines, and prep procedures to guarantee consistent food quality.

  • Compliance & Safety: Maintain strict health, sanitation, and safety standards, ensuring full compliance with all local health codes.

  • Equipment Care: Inspect commercial kitchen equipment regularly and coordinate routine maintenance or emergency repairs.



Qualifications & Skills


  • Experience: 2–4 years of commercial kitchen experience, with at least 1–2 years in a supervisory or management role.

  • Certifications: Current ServSafe Manager certification (or local equivalent) required.

  • Technical Skills: Basic computer proficiency, including experience with POS systems and inventory management software.

  • Physical Stamina: Ability to stand for long periods, work in a high-temperature environment, and lift up to 50 pounds.

  • Availability: Flexibility to work a varied schedule, including nights, weekends, and holidays.

  • Must be fluent in English and Spanish

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