Kitchen Manager

The Kitchen Manager will oversee daily kitchen operations for a full-service restaurant, leading a team of 6-10 employees and reporting to the General Manager. This role will drive high-volume service, ensure menu consistency, optimize labor, and support new menu development while maintaining strong standards for quality, safety, and cost management.

Responsibilities

• Oversee kitchen operations and execute the menu consistently during high-volume service.
• Prepare and approve staff schedules while managing shift coverage.
• Lead inventory control, food purchasing, and vendor coordination.
• Maintain food quality, consistency, and safety standards.
• Manage food costs, labor optimization, and overall kitchen expenses.
• Train and develop a kitchen team of 6-10 employees.
• Support new menu development and effective menu execution.

Required Qualifications

• 4+ years of kitchen management experience.

Preferred Qualifications

• Food safety and sanitation knowledge.
• Inventory management experience.
• Food cost control experience.
• Menu planning experience.
• Kitchen scheduling experience.
• Leadership and conflict resolution skills.
• Vendor management experience.