Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Flexible
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
flexible scheduling
performance bonuses
Job Description
Our client is a well-established restaurant focused on providing high-quality dining experiences with exceptional customer service. Known for its commitment to excellence and a welcoming atmosphere, this restaurant consistently aims to exceed guest expectations through both front-of-house and back-of-house operations. Operating within the fast-paced hospitality industry, this company is dedicated to fostering a collaborative work environment where employees are encouraged to grow professionally and contribute to the overall success of the restaurant. The team is composed of passionate individuals committed to culinary innovation, operational efficiency, and guest satisfaction.
The Kitchen Manager plays a pivotal role in the smooth operation of the restaurant's back-of-house activities, reporting directly to the General Manager. This is an exempt position with supervisory responsibilities, primarily responsible for managing kitchen staff, overseeing food preparation, and ensuring compliance with safety and sanitation standards. The Kitchen Manager is entrusted with achieving planned sales and profit goals by implementing company policies and maintaining high standards for food quality and operational efficiency. This leadership position requires someone who leads by example, uses sound judgment, and maintains a guest-first focus.
This role involves extensive interaction with restaurant personnel as well as external contacts such as suppliers, service technicians, and community partners. The Kitchen Manager must demonstrate strong leadership qualities by anticipating and resolving problems, setting clear goals, and fostering a positive work environment. The position demands overseeing inventory control, conducting staff training and reviews, managing financial data including payroll and food costs, and ensuring that all menu items meet portioning and presentation standards. The Manager must also ensure the restaurant complies with productivity and service standards by maintaining staffing levels and operational workflows.
Physical demands of the job include standing and walking for extended periods, exposure to heat and cleaning chemicals, and the ability to lift and carry items weighing up to 50 pounds. The ideal candidate will have a high school diploma, with some college or degree preferred, and at least two years of managerial experience, preferably within the food service industry. The position requires excellent communication skills, time management, and the ability to work under pressure during busy periods. This role is crucial to maintaining the reputation and operational success of the restaurant by providing strong kitchen leadership, ensuring food quality, employee development, and guest satisfaction.
The Kitchen Manager plays a pivotal role in the smooth operation of the restaurant's back-of-house activities, reporting directly to the General Manager. This is an exempt position with supervisory responsibilities, primarily responsible for managing kitchen staff, overseeing food preparation, and ensuring compliance with safety and sanitation standards. The Kitchen Manager is entrusted with achieving planned sales and profit goals by implementing company policies and maintaining high standards for food quality and operational efficiency. This leadership position requires someone who leads by example, uses sound judgment, and maintains a guest-first focus.
This role involves extensive interaction with restaurant personnel as well as external contacts such as suppliers, service technicians, and community partners. The Kitchen Manager must demonstrate strong leadership qualities by anticipating and resolving problems, setting clear goals, and fostering a positive work environment. The position demands overseeing inventory control, conducting staff training and reviews, managing financial data including payroll and food costs, and ensuring that all menu items meet portioning and presentation standards. The Manager must also ensure the restaurant complies with productivity and service standards by maintaining staffing levels and operational workflows.
Physical demands of the job include standing and walking for extended periods, exposure to heat and cleaning chemicals, and the ability to lift and carry items weighing up to 50 pounds. The ideal candidate will have a high school diploma, with some college or degree preferred, and at least two years of managerial experience, preferably within the food service industry. The position requires excellent communication skills, time management, and the ability to work under pressure during busy periods. This role is crucial to maintaining the reputation and operational success of the restaurant by providing strong kitchen leadership, ensuring food quality, employee development, and guest satisfaction.
Job Requirements
- High school diploma
- two years managerial experience preferably in food services
- ability to stand and walk for long periods
- physical ability to lift up to 50 pounds
- ability to communicate clearly
- time management skills
- ability to work under pressure
- ability to read, write and perform basic calculations
- willingness to work irregular hours
Job Qualifications
- High school diploma
- some college or degree preferred
- two years previous managerial experience preferably in food services
- strong knowledge of food safety and sanitation standards
- excellent leadership and communication skills
- ability to manage inventory and financial records
- proficiency in employee training and development
- problem-solving and decision-making abilities
Job Duties
- Manage back-of-house operations to achieve sales and profit goals
- provide direction and leadership to kitchen staff
- ensure proper food preparation, portioning, and presentation according to standards
- maintain inventory levels through accurate ordering and efficient usage
- oversee compliance with health, safety, and sanitation regulations
- conduct employee staffing, training, performance reviews, and counseling
- manage financial data including payroll, food costs, and operating expenses
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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