Kitchen Manager

Overview

We are seeking an experienced Chef / Kitchen Manager to lead all heart-of-house operations. This role is responsible for food quality, kitchen systems, inventory control, labor management, training, and food safety compliance. The ideal candidate is hands-on, organized, and able to lead a team with clear expectations and calm authority.

This is a leadership role that requires both cooking and managing. You will be expected to lead by example on the line while maintaining strong systems behind the scenes.

• Lead and supervise the HOH team during prep and service
• Ensure consistent food quality, recipe execution, and presentation
• Manage inventory, ordering, stock rotation, and waste reduction
• Control food cost and support budgeting and cost management
• Maintain cleanliness, organization, and sanitation standards
• Ensure compliance with food safety and health department regulations
• Coordinate HOH scheduling and daily staffing needs
• Train, coach, and mentor the HOH team at all levels
• Set clear expectations and hold the team accountable
• Collaborate closely with the management team and ownership
• Support menu execution, specials, and seasonal changes
• Maintain strong relationships with vendors

• 3+ years of chef or kitchen management experience in a high-volume restaurant
• Strong leadership and communication skills
• Proven experience managing food cost, inventory, and kitchen operations
• Solid knowledge of food safety standards and regulations
• Ability to stay calm, organized, and solutions-oriented under pressure
• Comfortable working long shifts on your feet in a hot kitchen
• Ability to lift up to 50 lbs as needed

• Culinary degree

• Full-time, up to 55 hours per week
• Open availability including evenings, weekends, and holidays

(Closed Thanksgiving, Christmas Eve & Christmas, and Easter Sunday)

• Health, dental, vision, and life insurance