Kitchen Manager

• Kitchen Manager
• The Opportunity

We are a local staple with 20 years of history, built on a foundation of "in-house" quality and "never-leave-hungry" portions. We are looking for a disciplined, high-energy Kitchen Manager to lead our back-of-house operations. This isn't a corporate "heat and serve" environment; we create what we serve, simmer our own sauces, and take genuine pride in the comfort we put on every plate.

The ideal candidate understands that consistency is the heartbeat of a long-standing business. You will be responsible for maintaining the standards that have kept our doors open for two decades while finding ways to optimize our efficiency for the next twenty.

Key Responsibilities

• Operational Excellence: Oversee daily BOH operations, ensuring every burger and comfort dish meets our standards for taste, presentation, and portion size.
• Inventory & Cost Control: Manage ordering, vendor relationships, and inventory rotation (FIFO) to minimize waste while maintaining the high-quality ingredients our kitchen requires.

Team Leadership: Recruit, train, and mentor a diverse kitchen staff. You’ll be responsible for scheduling, performance reviews, and fostering a culture of mutual respect and hard work.

Quality Control: Conduct regular line checks and taste tests. Because we cook for comfort, you must have a sharp palate and the ability to correct techniques in real-time.

Health & Safety: Maintain a spotless kitchen. You will ensure total compliance with all local health department regulations and safety standards.

• Menu Execution: Work closely with ownership to execute seasonal specials or menu tweaks while protecting the "fan favorites" that our regulars expect.

Requirements & Qualifications

• Experience: Minimum of 3–5 years in a high-volume Kitchen Management role, preferably in a quick-pick-up or full-service environment.
• Culinary Knowledge: A deep understanding of American comfort food, advanced technique and conceptualization of menu items from creation, pick up from station to station to plate.
• Business Acumen: Proven ability to manage food labor costs and P&L goals without compromising on portion sizes or ingredient quality.

Leadership Style: A "lead-from-the-front" mentality. You aren't afraid to jump on the line during a heavy Friday night rush.

• Certification: Valid Food Protection Manager certification (ServSafe or equivalent).

Stamina: Ability to stand for long periods and lift up to 50 lbs. This is a hands-on role in a fast-paced, high-volume environment.

Why Join Us?

• Stability: We have been a community fixture for 20 years. We offer a level of job security rarely found in the independent restaurant industry.
• Creative Input: While our core menu is set, we value your expertise in refining processes and developing featured specials.

Authenticity: No corporate red tape. We focus on good food and the people who make it.

• To Apply: Please submit your resume outlining your experience with high-volume, scratch-made culinary environments.