Kitchen Manager in a High Producing Restaurant

Position Overview

• The Kitchen Manager is responsible for overseeing all back-of-house operations with a focus on

efficiency, cost control, food quality, and team performance. This role requires a hands-on leader

• who can optimize kitchen systems, maintain high standards, and drive profitability through
• disciplined execution.

Core Responsibilities

• Kitchen Operations & Efficiency
•  Oversee daily kitchen operations to ensure smooth, efficient service execution
•  Design and maintain kitchen layout to maximize space utilization and workflow
• efficiency
•  Continuously refine station setup, prep systems, and service flow to minimize waste and
• bottlenecks
•  Enforce strict cleanliness and organization standards across all kitchen areas
•  Ensure all equipment is properly maintained, cleaned, and functioning at all times
•  Implement and uphold health and safety compliance standards
• Inventory Management & Cost Control
•  Manage all ordering, receiving, and inventory systems
•  Build and maintain accurate pars and order guides
•  Monitor inventory levels daily to prevent over-ordering, spoilage, and stockouts
•  Conduct regular inventory counts and reconcile discrepancies
•  Negotiate with vendors and manage supplier relationships to optimize pricing and quality
•  Track food cost and implement strategies to reduce waste and improve margins
•  Ensure proper storage, labeling, and rotation (FIFO) of all products
• Quality Control & Execution
•  Maintain strict adherence to all recipes, plating standards, and portion controls
•  Oversee all food preparation to ensure consistency and quality across every dish
•  Conduct routine line checks and tastings before and during service
•  Train staff on proper execution of menu items and enforce accountability
•  Address and correct quality issues in real time during service
•  Collaborate on menu updates, testing, and implementation
• Team Leadership & Development
•  Hire, train, and develop back-of-house staff
•  Create schedules that align labor with projected sales while maintaining efficiency
•  Lead by example in professionalism, urgency, and attention to detail
•  Conduct ongoing training to improve skill level, speed, and consistency
•  Hold team accountable to standards, policies, and performance expectations
•  Foster a culture of discipline, communication, and continuous improvement
• Administrative & Reporting
•  Track and report on food cost, labor cost, and operational performance
•  Maintain accurate documentation for inventory, ordering, and compliance
•  Collaborate with ownership/management on operational improvements and cost-saving
• initiatives
•  Assist in budgeting and forecasting as needed

Required Skills & Qualifications

•  Strong understanding of kitchen operations, systems, and workflow optimization
•  Proven experience managing inventory, ordering, and food cost controls
•  Ability to lead and develop a team in a fast-paced environment
•  High attention to detail with a commitment to quality and consistency

 Strong organizational and problem-solving skills

•  Knowledge of food safety and sanitation standards
•  Ability to work under pressure and make real-time decisions during service
•  Excellent communication and leadership presence
• Expectations
•  Maintain a clean, organized, and highly efficient kitchen at all times
•  Consistently meet or improve food cost and labor targets
•  Deliver high-quality, consistent food execution every service
•  Operate with a sense of urgency, ownership, and accountability
•  Be proactive in identifying problems and implementing solutions
•  Act as a leader who sets the tone for standards and culture in the kitchen

Compensation & Growth Opportunity

•  Opportunity to transition into a full-time salaried position upon successful completion of 60 day
• probationary period
•  Long-term growth path into a multi-unit Kitchen Manager / Operations leadership role