Position Overview
We are seeking a hands-on, experienced Kitchen Manager to lead back-of-house operations in a fast-paced, high-volume casual dining environment. This role is responsible for ensuring food quality, team performance, cleanliness, and cost control while maintaining a positive and efficient kitchen culture.
Key Responsibilities
- Oversee daily kitchen operations, ensuring smooth and efficient service
- Lead, train, and develop kitchen staff to maintain high performance standards
- Ensure consistent food quality, presentation, and adherence to recipes
- Manage inventory, ordering, and vendor relationships
- Control food and labor costs to meet budget targets
- Enforce health, safety, and sanitation standards at all times
- Maintain proper food storage, rotation (FIFO), and waste control
- Create and manage staff schedules based on business needs
- Step in on the line as needed during peak volume
- Foster a positive, accountable, and team-oriented work environment
Qualifications
- 2+ years of kitchen management or leadership experience in a high-volume restaurant
- Strong knowledge of kitchen operations, prep systems, and line execution
- Proven ability to manage food and labor costs
- Strong leadership and communication skills
- Ability to thrive in a fast-paced, high-pressure environment
- Knowledge of local health and safety regulations
- Availability to work nights, weekends, and holidays
What We Offer
- Competitive hourly pay ($21–$25/hour)
- Growth opportunities within a multi-unit operation
- Flexible scheduling
- Supportive and team-driven culture
Ideal Candidate
A motivated leader who leads by example, thrives under pressure, and takes pride in running a clean, efficient, and high-performing kitchen.