Job Type: Full-Time, In-Person
Compensation: $70K - $80K

We are seeking an energetic, standard-driven Kitchen Manager to lead a Back-of-House operations. In this role, you will drive kitchen efficiency, culinary consistency, and team safety. Your primary focus will be leading, mentoring, and organizing the daily execution of the kitchen staff, ensuring every dish reflects the high quality standards while maintaining a clean, cohesive, and motivating workspace.
 

Core Responsibilities

• Leadership & Coaching: Direct the daily training, skill development, and routine performance reviews for line cooks, prep teams, and dishwashing staff.

• Team Synergy: Cultivate clear lines of communication and mutual respect between front-of-house hospitality teams and kitchen personnel.

• Operations: Efficiently delegate tasks, address real-time shift needs, and manage schedule labor hours to protect speed-of-service during peak volumes.

• Quality & Inventory: Enforce exact recipe compliance, proper cooking methods, portion control, and pristine plating standards. Track back-of-house stock and minimize food waste.

• Compliance: Uphold stringent sanitation protocols, ensuring full alignment with local health departments, OSHA standards, and EEOC guidelines.

 

Qualifications

• Experience: Minimum of 2 years managing in a high-volume full-service scratch kitchens environment

• Job Stability: Reliable professional track record reflecting no more than 2 jobs within the last 5 years.

• Physical Stamina: Ability to stand and move quickly for longer hours

• Skills: Strong communication, a service-oriented mindset, and comfort with basic computer/POS systems. Bilingual proficiency (English/Spanish) is a plus.