Kitchen Manager

Starting salary: $65,000 per year
Paid Time Off (PTO)
Full-time management position
Competitive compensation with opportunity for growth
Please submit a current resume. Your resume must clearly show previous Kitchen Manager experience to be considered for this position.

Brunch by De Martino is seeking an experienced, hands-on Kitchen Manager to lead the day-to-day operations of our kitchen. We are looking for a strong leader who can maintain organization, quality, consistency, and accountability while actively working alongside the kitchen team.

This is a working Kitchen Manager position. The Kitchen Manager is expected to work the line and be fully capable of stepping onto any kitchen station at any given time, particularly during high-volume service, call-outs, or whenever additional support is needed.

This is an operational management position, not a menu-development or Executive Chef role. The Kitchen Manager is responsible for executing established recipes, procedures, and standards while leading the BOH team and maintaining an efficient, clean, and well-run kitchen.

Responsibilities
Oversee daily BOH operations, including opening, service, shift changes, and closing
Actively work the line as part of the kitchen team
Be proficient on all kitchen stations and able to immediately step onto any station as needed
Lead and supervise cooks, prep cooks, and dishwashers
Assign stations, manage breaks, address call-outs, and maintain appropriate coverage throughout service
Ensure established recipes, portions, cooking procedures, and plating standards are consistently followed
Manage daily prep lists and established pars to ensure the kitchen is fully prepared before service
Monitor ticket times, coordinate stations, and maintain an efficient flow of service
Maintain food quality and consistency throughout every service
Conduct inventory and assist with routine ordering from approved vendors
Receive and inspect deliveries for accuracy, quality, and proper storage
Monitor food waste, spoilage, overproduction, and portion control
Assist with BOH scheduling and control unnecessary overtime
Maintain food safety, sanitation, temperature, labeling, dating, FIFO, and allergen standards
Oversee daily and scheduled kitchen cleaning
Maintain organized walk-ins, freezers, dry storage, prep areas, and kitchen stations
Identify equipment issues and promptly communicate repair and maintenance needs
Train and coach BOH employees on established kitchen procedures and standards
Communicate effectively with FOH management regarding delays, shortages, 86'd items, and service issues
Maintain consistent and proactive communication with management and ownership regarding kitchen operations, staffing, performance, food quality, inventory, waste, equipment, and any issues requiring attention
Immediately communicate significant operational or personnel issues rather than allowing problems to continue unresolved
Required Experience

Previous Kitchen Manager experience is required.

Applicants must submit a resume that clearly demonstrates prior Kitchen Manager experience. Candidates without Kitchen Manager experience listed on their resume will not be considered for this position.

The ideal candidate has experience managing a high-volume restaurant kitchen and understands that this is a hands-on leadership position. The Kitchen Manager must be comfortable managing the operation while simultaneously working alongside the team.

What We're Looking For
Proven Kitchen Manager experience
Strong line-cooking experience and proficiency across multiple kitchen stations
Ability and willingness to work a station throughout service and jump onto any station whenever needed
Experience working in a high-volume restaurant environment
Strong leadership and BOH staff-management skills
Excellent organization and time-management skills
Strong communication skills and willingness to maintain open, consistent communication with management and ownership
Knowledge of food safety and sanitation requirements
Experience with inventory, ordering, prep management, and waste control
Ability to maintain quality, consistency, and composure during high-volume service
Dependable, accountable, and able to lead by example
Ability to work weekends and other peak restaurant shifts as required