Job Title: Kitchen Manager Reports To: General Manager / Owner Job Type: Full-time Job SummaryWe are seeking a skilled and organized Kitchen Manager to lead our back-of-house operations. You will manage daily kitchen workflows, lead the culinary team, control costs, and ensure consistent food quality. The ideal candidate balances hands-on staff leadership with excellent administrative skills to maintain a profitable, safe, and efficient kitchen. Core ResponsibilitiesTeam Leadership: Recruit, hire, train, and manage all back-of-house staff, including line cooks, prep cooks, and dishwashers.Scheduling: Create balanced weekly staff schedules that align with labor budget targets and peak business hours.Inventory Management: Conduct regular inventory counts, order food and supplies, and maintain strong vendor relationships.Financial Control: Track food and labor costs, implement waste-reduction strategies, and maximize kitchen profitability.Quality Control: Enforce portion sizes, presentation guidelines, and prep procedures to guarantee consistent food quality.Compliance & Safety: Maintain strict health, sanitation, and safety standards, ensuring full compliance with all local health codes.Equipment Care: Inspect commercial kitchen equipment regularly and coordinate routine maintenance or emergency repairs. Qualifications & SkillsExperience: 2–4 years of commercial kitchen experience, with at least 1–2 years in a supervisory or management role.Certifications: Current ServSafe Manager certification (or local equivalent) required.Technical Skills: Basic computer proficiency, including experience with POS systems and inventory management software.Physical Stamina: Ability to stand for long periods, work in a high-temperature environment, and lift up to 50 pounds.Availability: Flexibility to work a varied schedule, including nights, weekends, and holidays.Must be fluent in English and Spanish