About the Role
We re looking for an experienced, hands-on Kitchen Manager to lead our back-of-house
team. You ll be responsible for day-to-day kitchen operations, food quality, staff
supervision, inventory, and health/safety compliance. This is a great opportunity for
someone who wants ownership over a kitchen and a direct hand in building a strong team culture.
Responsibilities
- Oversee daily kitchen operations, ensuring consistent food quality
- Hire, train, schedule, and supervise kitchen staff (cooks, prep, dish)
- Manage inventory: ordering, receiving, stock rotation (FIFO), and waste control
- Ensure compliance of WA state and Grays Harbor County health & safety codes
- Control food and labor costs against budget targets
- Enforce sanitation standards and lead health inspection readiness
- Build and update prep lists, recipes, and portioning standards
- Step in on the line during rushes or staff shortages
- Coach and develop staff performance
- Handle scheduling conflicts and discipline as needed
- Coordinate with front-of-house management on service flow and special events
Qualifications
- 2+ years of kitchen management or supervisory experience
- ServSafe Manager certification preferred (or willingness to obtain)
- Strong leadership, scheduling, and conflict-resolution skills
- Comfortable with inventory/ordering systems and basic cost-of-goods math
- Ability to stand for extended periods and lift up to 50 lbs
- Flexible availability including evenings, weekends, and holidays (not Thanksgiving or Christmas)
What We Offer
- Competitive pay: $23-$28/hr
- Paid sick leave, shift meals, performance-based bonus structure, retirement match and paid vacation after 1 year
- Growth opportunity within a locally rooted business
To Apply
Email us your resume and a brief message regarding your qualifications.