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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