10Position Summary The Kitchen Manager oversees all back-of-house operations to ensure exceptional food quality, efficient workflow, and a clean, safe, and well-organized kitchen. This role is responsible for supervising kitchen staff, maintaining inventory levels, managing food costs, enforcing food-safety standards (ServSafe/HACCP), and supporting a positive team culture that aligns with the restaurant’s brand and service goals.
Key Responsibilities
Daily Operations
Oversee all kitchen operations during service, ensuring consistent food quality, portioning, and presentation.
Lead and support cooks, prep staff, dishwashers, and other BOH team members.
Conduct daily pre-shift meetings to review specials, prep lists, and service expectations.
Ensure efficient ticket times and smooth communication with FOH managers.
Food Quality & Safety
Maintain strict compliance with ServSafe, HACCP, and local health department guidelines.
Perform daily line checks and enforce sanitation procedures throughout all shifts.
Ensure proper food storage, labeling, rotation (FIFO), and temperature controls.
Inventory & Cost Management
Manage ordering, receiving, and inventory of food, beverages, and supplies.
Monitor and control food costs, waste, and portion sizes to achieve profitability targets.
Work with ownership/management to evaluate vendors and negotiate pricing.
Staff Leadership & Training
Hire, train, schedule, and supervise kitchen employees.
Coach staff to improve performance, efficiency, and consistency.
Enforce policies fairly and document performance when needed.
Foster a positive, respectful, and team-oriented kitchen culture.
Menu Execution & Development
Execute menu items to recipe specs and maintain consistency across all shifts.
Collaborate with ownership/chefs on new menu items, specials, and seasonal offerings.
Provide feedback on workflow, equipment needs, and menu optimization.
Maintenance & Compliance
Maintain a clean, organized, and fully operational kitchen at all times.
Ensure all equipment is functioning properly and coordinate repairs when needed.
Prepare for and pass all health inspections with high scores.
Qualifications
10+ years of back-of-house experience, including supervisory or management roles.
Strong knowledge of food preparation, kitchen equipment, and safety procedures.
ServSafe Manager certification preferred (or ability to obtain).
Proven ability to lead and motivate diverse kitchen teams.
Strong organizational skills and attention to detail.
Ability to work a flexible schedule, including nights, weekends, and holidays.
Ability to lift 50 lbs and stand for long periods.
Key Competencies
Leadership & Team Management
Time Management & Efficiency
Communication & Collaboration
Problem-Solving
Food Quality & Consistency
Cost Control & Inventory Management
Calm Under Pressure
Numbers & Facts
Location
Charlotte, NC
Job Type
Full-time
Skills
Business Performance Managementunmatched
Coachingunmatched
Cook Dishesunmatched
Cost Controlunmatched
Detail Orientedunmatched
FIFOunmatched
Food Preparationunmatched
Food Qualityunmatched
Food Safetyunmatched
Food and Beverage Industryunmatched
Health Departmentunmatched
Inventory Costsunmatched
Inventory Levelsunmatched
Inventory Managementunmatched
Leadershipunmatched
Lift/Move 50 Poundsunmatched
Maintain Complianceunmatched
Menu Developmentunmatched
Negotiation Skillsunmatched
Operationsunmatched
Order Managementunmatched
Organizational Skillsunmatched
People Managementunmatched
Pricingunmatched
Problem Solving Skillsunmatched
Procedure Implementationunmatched
Profit & Lossunmatched
Restaurantunmatched
Safety Processunmatched
Sanitationunmatched
ServSafe Certificationunmatched
Shipping/Receivingunmatched
Team Lead/Managerunmatched
Team Playerunmatched
Time Managementunmatched
Vendor/Supplier Evaluationunmatched
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