Kitchen Manager

Confidential Restaurant GroupSalary: $68,000–$72,000 annuallySchedule: 50–55 hours per week | Full-Time

Position Overview

We are seeking an experienced, hands-on Kitchen Manager who understands how to lead a high-volume kitchen, manage food cost and inventory, maintain exceptional food quality, and develop a strong BOH team.

This is a true management position. Candidates must have at least 3 years of Kitchen Manager experience in a full-service restaurant environment and demonstrate strong operational knowledge of kitchen systems, financial controls, food safety, scheduling, and team leadership.

We are looking for a leader who takes ownership, works with urgency, maintains high standards, and leads from the kitchen—not from the office.

Key Responsibilities

• Lead all day-to-day Back of House operations
• Maintain consistent food quality, recipe execution, presentation, and portion standards
• Manage food cost and identify opportunities to reduce waste and improve profitability
• Complete and maintain accurate inventory counts
• Manage ordering, receiving, product rotation, and proper storage
• Monitor waste, yields, portioning, and product usage
• Build and manage BOH schedules based on business needs and labor targets
• Maintain proper staffing levels and assist with recruiting, training, and developing BOH employees
• Ensure kitchen cleanliness, organization, sanitation, and food-safety standards
• Maintain proper prep levels and ensure the kitchen is prepared for peak business periods
• Coach and hold BOH employees accountable for performance and standards
• Develop Shift Leaders, cooks, and future kitchen leaders
• Work closely with restaurant leadership to improve overall restaurant performance
• Identify operational issues and take immediate corrective action
• Maintain a positive, professional, disciplined kitchen culture
• Lead by example and remain actively involved in kitchen operations during service

Required Experience & Qualifications

• Minimum 3 years of Kitchen Manager experience in a full-service restaurant
• Strong working knowledge of inventory management and ordering
• Strong understanding of food cost, waste management, portion control, and profitability
• Experience creating and managing BOH schedules and labor
• Strong knowledge of food quality, food safety, sanitation, and kitchen systems
• Proven ability to lead, coach, train, and hold a kitchen team accountable
• Ability to work in a fast-paced, high-volume restaurant environment
• Strong organizational and communication skills
• Bilingual required: English plus Spanish or Italian
• Italian restaurant experience and/or fluency in Italian and English is a strong plus
• Must have full-time/open availability, including nights, weekends, and holidays as required
• Must be available to work approximately 50–55 hours per week

Compensation

$68,000–$72,000 annually, based on experience and qualifications.

Who We're Looking For

We are looking for a Kitchen Manager who understands that great kitchen leadership is about more than getting food out of the window.

Our standards are centered around food quality, cleanliness, accountability, discipline, strong leadership, and developing our people.

The right candidate is someone who can coach, develop, inspire, and help team members become stronger, not simply assign tasks.

If you are an experienced Kitchen Manager who takes pride in your kitchen, your team, and the quality of every plate that leaves the line, we want to hear from you.