Kitchen Manager

RESPONSIBILITY

This position is responsible for:

• Overseeing daily kitchen operations, ensuring execution of food quality, preparation, safety, and cleanliness standards.
• Train coach and develop kitchen staff to uphold company recipes, portioning, and execution standards
• Recruit and retain strong culinary talent, ensuring a stable and capable kitchen team
• Monitor inventory levels, food costs, and waste, maintaining cost control within budget parameters
• Collaborate with front-of-house management to deliver seamless guest experiences
• Maintain a clean, organized and compliant kitchen environment in accordance with health and safety regulations
• Analyze kitchen performance and implement improvements to achieve culinary and financial goals
• Lead with a hands-on approach, ensuring strong presence and leadership during peak shifts
• Uphold a culture of accountability, structure, and high energy

REPORTING RELATIONSHIP

Reports to: General Manager and CEO

TYPICAL SCHEDULE

• 5 days per week, including nights, weekends, and holidays, with a strong presence during peak hours. Schedule may vary depending on operational needs.

KEY RESULT AREAS

1. KITCHEN OPERATIONS

Responsible for the overall performance and standards of the kitchen:

• Execution of food quality, consistency, and presentation
• Compliance with company recipes, portioning and prep standards
• Efficient daily operations and shift readiness
• Health and safety standards upheld

1. TEAM LEADERSHIP

Responsible for hiring, training, developing and retaining top kitchen talent:

• Training and coaching for performance and development
• Team morale, accountability and stability

1. FINANCIAL PERFORMANCE

Responsible for cost control and profitability of the kitchen:

• Food cost, inventory management and waste control
• Budget adherence and kitchen P&L awareness
• Staffing levels and labor efficiency

1. COLLABORATION

Works closely with the front-of-house team:

• Clear communication and operational alignment
• Seamless guest experience through FOH and BOH coordination
• Shared ownership of guest satisfaction

1. COMPLIANCE AND ENVIRONMENT

Maintains a safe, clean and organized kitchen environment:

• Adherence to sanitation and regulatory standards
• Cleanliness audits and ongoing improvement