Kitchen Manager

We are seeking an experienced Kitchen Manager to join our team and lead back-of-house operations in a high-volume, guest-focused restaurant environment. This role is responsible for driving consistent food quality, kitchen execution, team development, and operational excellence while supporting a positive culture and strong service standards.

Benefits

We offer a comprehensive benefits package designed to support your success and well-being, which may include:

• Competitive base pay (based on position and experience)
• Bonus opportunities (quarterly or performance-based)
• Medical, dental, and vision insurance
• Life insurance and disability coverage
• Domestic partner benefits (where applicable)
• Flexible spending accounts (health and dependent care)
• 401(k) with company match
• Paid time off
• Dining discounts
• Holiday closures at select locations (e.g., Thanksgiving and Christmas)
• Team member support program offering financial assistance during unexpected hardships (for eligible employees)

Responsibilities

The Kitchen Manager is responsible for overseeing day-to-day kitchen operations, including leading and directing the culinary team to ensure consistency, efficiency, and exceptional food execution. Key responsibilities include:

• Managing kitchen operations, production, and execution during service
• Hiring, training, coaching, and developing hospitality-focused team members
• Supporting overall restaurant leadership and assuming operational responsibilities in the absence of the General Manager
• Utilizing forecasting tools/systems for food production, inventory, labor planning, and scheduling
• Managing culinary team performance to drive productivity, accuracy, and speed of execution
• Supporting implementation of culinary programs, seasonal initiatives, and company standards
• Enforcing recipe adherence, food preparation, production, and presentation standards
• Ensuring guest requests are accommodated whenever possible and promoting a guest-first mindset within the kitchen
• Communicating and executing company initiatives, safety procedures, and operational updates effectively

Qualifications

• Minimum 3 years of kitchen leadership experience in a high-volume, upscale, or polished-casual restaurant environment
• High school diploma or equivalent required
• Culinary degree strongly preferred
• ServSafe/Food Handler certification strongly preferred
• Ability to work a flexible schedule, including nights, weekends, and holidays
• Strong verbal and written communication skills in English
• Ability to perform basic math calculations and understand fundamental cost/accounting concepts
• Proven ability to write, develop, and cost recipes
• Strong knowledge of food preparation techniques, cooking methods, and safe equipment utilization
• Ability to lead and motivate a team in a fast-paced environment