Kitchen Operations Manager

Color Hospitality Group is a dynamic and innovative restaurant company dedicated to creating extraordinary dining experiences that blend bold flavors with vibrant concepts. Known for its commitment to quality, creativity, and excellent service, Color Hospitality Group operates various exciting restaurant locations where passion for food and hospitality comes to life. The company fosters a collaborative and energetic work environment where team members can thrive and contribute to delivering unforgettable guest experiences. With a focus on growth and culinary excellence, Color Hospitality Group is always seeking talented professionals who embody their core values and share a love for great food and exceptional service.

The Kitchen Manager role at Color Hospitality Group is a critical leadership position responsible for managing all back-of-house (BOH) operations at a single restaurant location. This role ensures that the kitchen runs efficiently while maintaining the highest standards of food quality, consistency, safety, and cleanliness. The Kitchen Manager is entrusted with leading and mentoring the kitchen team, which includes the Assistant Kitchen Manager (AKM), while overseeing important operational areas such as inventory control, labor management, and compliance with food safety regulations. This position is ideal for an experienced leader who thrives in a fast-paced culinary environment and has a passion for fostering teamwork and operational excellence.

The Kitchen Manager will oversee daily kitchen operations, ensuring that food preparation and presentation consistently meet the brand's standards. They will implement and enforce standard operating procedures to maintain kitchen cleanliness and food safety protocols, working collaboratively with the Director of Operations and Executive Chef on menu planning and seasonal updates. The position requires strong delegation skills to distribute responsibilities effectively, enabling smooth day-to-day operations and consistent delivery of high-quality dishes.

Team management is a cornerstone of the Kitchen Manager's responsibilities. This includes leading, training, and mentoring kitchen staff, managing schedules to optimize labor productivity, and conducting performance evaluations with coaching to help team members grow professionally. The role demands a positive and respectful team culture that encourages accountability, communication, and collaboration.

Financial stewardship is another essential aspect of this position. The Kitchen Manager will monitor food inventory and orders, minimize waste, and maintain food costs within budget goals. They will also oversee portion control and quality assurance to ensure the highest standards while controlling expenses. Managing labor costs and analyzing kitchen financial performance are key functions that help support the restaurant's success in meeting its monthly and quarterly financial targets.

Food safety and compliance with health regulations are paramount. The Kitchen Manager enforces strict sanitation standards and regularly audits procedures to safeguard food quality and employee safety. Training kitchen staff on proper food handling, storage, and preparation techniques is an ongoing responsibility that maintains the integrity of the operation.

Effective communication and collaboration are required to serve as the intermediary between the kitchen team and front-of-house management. The Kitchen Manager attends leadership meetings to review operational performance and address challenges proactively. Coordination with the AKM ensures alignment on both daily activities and long-term strategic goals.

Overall, the Kitchen Manager at Color Hospitality Group plays a vital role in delivering an exceptional dining experience through strong leadership, operational expertise, and a genuine passion for great food and hospitality.