Kitchen Manager

Position Summary: The Kitchen Manager oversees the daily operations of the kitchen, ensuring food quality, safety, consistency, and efficiency. This role involves supervising kitchen staff, maintaining inventory and costs, enforcing health and safety standards, and supporting a positive, productive work environment. The Kitchen Manager works closely with the Culinary Director/Executive Chef and front-of-house management to deliver an excellent dining experience. Key Responsibilities: • Supervise, train, and schedule kitchen staff to maintain smooth operations. • Ensure all food is prepared to recipe standards, portion guidelines, and quality expectations. • Oversee kitchen cleanliness, organization, and compliance with food safety and sanitation standards. • Manage inventory: order, receive, rotate, and track food and supplies while controlling waste and costs. • Monitor labor, food, and supply costs to achieve budget targets. • Assist with menu execution, specials, and new recipe rollouts. • Maintain and troubleshoot kitchen equipment, reporting issues as needed. • Foster a culture of teamwork, accountability, and respect among staff. • Uphold all restaurant policies, procedures, and safety protocols. Qualifications: • Bilingual • Previous experience in a leadership role within a commercial kitchen. • Strong knowledge of culinary techniques, food safety, and sanitation standards. • Excellent communication, leadership, and problem-solving skills. • Ability to work in a fast-paced, high-pressure environment. • Strong organizational and time-management skills. • ServSafe or equivalent food safety certification preferred. Physical Requirements: • Ability to stand for extended periods and work in hot, fast-paced environments. • Must be able to lift up to 50 lbs. Job Type: Full-time Pay: $44,000.00 - $55,000.00 per year Benefits: • Dental insurance • Employee discount • Health insurance • Paid time off • Paid training • Vision insurance Work Location: In person