We are seeking a hands-on Kitchen Manager / BOH Operations Leader to take ownership of daily back-of-house operations at a busy American gastropub. This role is focused on kitchen execution, operational accountability, team development, and improving overall BOH performance.
The ideal candidate is an experienced kitchen operator who can lead by example, cook alongside the team when needed, establish consistent standards, and manage the financial and operational aspects of the kitchen. This is not primarily a menu-development or culinary-innovation role. We are looking for someone who can run the kitchen, develop the team, control costs, and deliver consistent results.
Key Responsibilities
- Oversee daily BOH operations, including food preparation, kitchen organization, and service execution.
- Lead, train, schedule, and hold kitchen employees accountable for performance and established standards.
- Maintain consistent food quality, portion control, presentation, and ticket times.
- Improve prep systems, station organization, opening and closing procedures, and overall kitchen efficiency.
- Monitor food and labor costs, inventory, ordering, purchasing, and waste reduction.
- Maintain accurate inventory levels and ensure proper product rotation and storage.
- Ensure compliance with food safety, sanitation, and cleanliness standards.
- Work hands-on alongside line cooks during busy service periods and provide direction when needed.
- Partner directly with ownership and restaurant leadership to address staffing, operational challenges, and kitchen performance.
- Support existing menu execution and specials while maintaining consistency with the restaurant's established concept.
- Identify operational gaps, implement improvements, and establish clear accountability across the BOH team.
Qualifications
- 3–5+ years of progressive kitchen leadership experience as a Kitchen Manager, Head Chef, Chef de Cuisine, or Sous Chef ready to oversee a full kitchen operation.
- Strong background in American gastropubs, craft beer tap houses, scratch kitchens, or comparable full-service casual dining concepts.
- Proven ability to manage daily BOH operations in a fast-paced restaurant environment.
- Hands-on cooking experience and strong credibility with line cooks and kitchen teams.
- Solid understanding of food and labor cost controls, inventory, ordering, purchasing, and waste management.
- Experience improving kitchen organization, prep systems, ticket times, and food consistency.
- Proven ability to recruit, train, coach, and hold BOH employees accountable.
- Strong knowledge of food safety, sanitation, and kitchen operating procedures.
- Organized, decisive, and solutions-oriented, with the ability to remain calm under pressure.
- Comfortable working directly with ownership and taking responsibility for kitchen performance.
- ServSafe certification preferred or ability to obtain.
- Flexible availability for evenings, weekends, and holidays.
The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.