Executive Kitchen Manager

Executive Kitchen ManagerThe Executive Kitchen Manager is the co-leader of the restaurant, working in partnership with the General Manager to ensure overall success. They take full ownership of back-of-house operations, leading kitchen staff, managing inventory, controlling costs, and maintaining high standards for food quality, safety, and cleanliness. With a strong focus on team development, financial performance, and operational efficiency, they play a critical role in driving the restaurant's culture and success.Operations Management- Oversees all aspects of kitchen operations to ensure efficiency, quality control, and food safety compliance.

Responsible for maintaining brand standards and smooth day-to-day execution. Ensures a clean, safe, and compliant restaurant environment by monitoring HSE standards and addressing noncompliance with internal and external regulations.Builds team capability through hiring, training, coaching, and motivating staff to align with company goals.Performance & Accountability- Sets clear performance objectives for team members and holds them accountable through consistent evaluation and corrective action when needed. Maintains transparency with upper management through reporting and participation in meetings.Financial Management- Manages departmental budgets, understands financial reports, monitors profitability, and ensures compliance with accounting procedures and budget goals.

Drives kitchen-related initiatives to boost sales and improve profitability, including setting production goals and managing control systems.Inventory & Vendor Management- Oversees inventory control, ensures timely and accurate ordering, and maintains strong vendor relationships to support operational efficiency and product quality.Job Requirements for Executive Kitchen Manager:3+ years of kitchen management experience in a high-volume, full-service restaurant.Strong knowledge of food safety standards and kitchen operations, including inventory and cost control.Proven leadership skills with experience hiring, training, and developing back-of-house teams.Ability to manage budgets and interpret financial statements (e.g., food cost, labor cost, P&L).Preferred Qualifications:Culinary degreeProficiency with scheduling and inventory softwareNote: Employees will be required to perform any other job-related duties assigned by their supervisor.Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally.We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected status, in accordance with applicable federal, state/provincial, and local laws.