Kitchen Manager

Kitchen Manager — Claw & Hammer Fine Dining Restaurant

Position Summary
Claw & Hammer Fine Dining Restaurant is seeking an experienced and detail-oriented Kitchen Manager to oversee all back-of-house operations. This role is responsible for maintaining the highest culinary, sanitation, and operational standards while supporting the Executive Chef and kitchen team. The Kitchen Manager ensures smooth kitchen workflow, staff supervision, inventory control, and consistent execution of the elevated dining experience Claw & Hammer is known for.

Key Responsibilities

Culinary & Operational Excellence

• Support the Executive Chef in daily kitchen operations and food preparation oversight.
• Ensure consistency, quality, and presentation of all menu items in alignment with Claw & Hammer standards.
• Monitor all kitchen stations to ensure efficiency, accuracy, and adherence to recipes.
• Oversee equipment maintenance, kitchen cleanliness, and readiness for every service.

Staff Leadership & Development

• Recruit, train, and mentor BOH team members, including line cooks, prep cooks, dishwashers, and support staff.
• Conduct ongoing performance coaching, cross-training, and skill development.
• Prepare and manage BOH staffing schedules to meet business demands.
• Foster a professional, respectful, and collaborative kitchen culture.

Inventory, Ordering & Cost Control

• Manage inventory of food, supplies, and kitchen equipment.
• Track usage, waste, and purchasing to maintain cost-effective operations.
• Conduct weekly and monthly inventory audits.
• Work closely with vendors to ensure product quality and timely deliveries.

Safety, Compliance & Sanitation

• Maintain compliance with all health, safety, and sanitation standards.
• Ensure all staff follow proper food handling, storage, and cleaning procedures.
• Conduct regular kitchen inspections and ensure readiness for health department visits.
• Enforce safe working practices, including equipment use and hazard prevention.

Administrative Responsibilities

• Assist the Executive Chef with menu planning, specials, and seasonal updates.
• Track labor, food costs, and other key performance metrics.
• Support execution of special events, private dining, and tasting menus.
• Document and report on kitchen performance, staffing, and service outcomes.

Qualifications

• 3–5 years of back-of-house experience in a fine dining or high-volume upscale restaurant.
• 1–2 years of leadership or supervisory experience preferred.
• Strong understanding of culinary operations, food safety, and kitchen management best practices.
• Excellent communication, organization, and time-management skills.
• Ability to lead and motivate a diverse kitchen team.
• ServSafe certification or equivalent preferred.
• Flexible availability, including evenings, weekends, and holidays.

Core Competencies

• Leadership & Team Building
• Culinary Quality Control
• Organization & Efficiency
• Problem-Solving
• Sanitation & Safety Compliance
• Cost Management