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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
competitive salary
Opportunity for performance-based growth
Creative input and collaboration
Professional Development
advancement potential
Job Description
This job opportunity is for a Kitchen Manager position at a dynamic and growing culinary establishment focussed on hospitality and excellence. The company is in the restaurant industry and is currently building a concept designed with intention and room for growth. This role is positioned as a leadership opportunity where the candidate is not just expected to manage but to build and influence kitchen systems, develop talent on the back-of-house team, and contribute to the brand’s operational foundation. The employment type is full-time, and the salary is competitive based on experience, with opportunities for performance-based growth and professional development. <... Show More
Job Requirements
- Valid Food Handler or Food Manager Certification or ability to obtain prior to start date
- Eligibility to work in the United States
- Background check may be conducted in accordance with applicable laws
- Ability to stand and walk for extended periods (8 to 12 hours per shift)
- Ability to frequently lift and/or move objects weighing up to 50 pounds
- Ability to reach, bend, stoop, kneel, and climb as necessary
- Ability to work in hot, humid, and fast-paced kitchen conditions
- Ability to safely operate commercial kitchen equipment and handle sharp tools
- Willingness to work evenings, weekends, and holidays as business needs require
Job Qualifications
- Minimum of two years experience managing or leading a professional kitchen
- Strong knowledge of food safety standards and best practices
- Demonstrated ability to manage food cost, labor cost, and inventory controls
- Excellent leadership, communication, and organizational skills
- High energy with a growth mindset
- Ability to thrive in a fast-paced, start-up environment
- Culinary degree preferred but not required
- equivalent experience considered
Job Duties
- Lead and oversee daily kitchen operations with focus on quality, consistency, and execution
- Build, train, and mentor a high-performing back-of-house team
- Develop and maintain prep systems, standards, and operational structure
- Manage inventory, ordering, vendor relationships, and food cost controls
- Maintain labor controls and scheduling efficiency
- Partner with ownership on menu development and culinary direction
- Ensure compliance with local, state, and federal food safety and sanitation regulations
- Maintain a safe, clean, and organized kitchen environment
- Participate in hiring, scheduling, performance management, and team development
- Foster a culture of accountability, professionalism, and continuous improvement
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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