Kitchen Manager

Description

Job Summary

The Head Chef & Kitchen Manager is a key leadership role responsible for the full back-of-house operation — from culinary vision and team culture to cost management and sanitation compliance. This is a role for a creative, guest-aware culinarian who leads with both passion and precision.

We are looking for someone who brings fresh ideas to the menu, deeply understands our guests, and builds a kitchen team that is proud of the food they produce. Beyond the culinary craft, this leader maintains an uncompromising standard for food safety, quality, and team development — day in, day out.

This position plays a key leadership role in delivering a consistent and distinctive guest experience across restaurant service, special events, and seasonal outposts.

• Drive the culinary identity of the restaurant with a creative, guest-informed perspective on food
• Develop menus, specials, and seasonal offerings in partnership with leadership — with a focus on originality, local/seasonal sourcing, and evolving guest tastes
• Stay current on food trends, regional influences, and emerging techniques that elevate the guest experience
• Lead all food production and kitchen execution to ensure consistency, quality, taste, and presentation standards
• Standardize recipes, portions, plating, and prep procedures
• Conduct regular line checks and taste tests to maintain quality standards

• Maintain a strong understanding of who our guests are and what they value — use that insight to shape menus and specials
• Collaborate with front-of-house leadership to ensure seamless communication and a unified guest experience
• Represent the kitchen's culture and craft with pride — be a visible, positive presence in the broader team
• Incorporate guest feedback into ongoing menu and process improvements

• Recruit, hire, train, coach, schedule, and develop kitchen staff
• Build a kitchen culture rooted in accountability, teamwork, urgency, professionalism — and pride in the work
• Invest in mentorship and career development to retain strong talent and grow future leaders
• Conduct performance reviews and corrective action when necessary
• Ensure proper onboarding and training for all new BOH employees

• Manage food cost, labor cost, waste control, and inventory accuracy
• Forecast purchasing needs based on business volume and seasonality
• Order food, beverage, and kitchen supplies within budget parameters
• Improve kitchen productivity, prep systems, and ticket times

• Maintain full compliance with health department, food safety, and sanitation standards — no exceptions
• Train staff on rotation, labeling, chemical safety, knife safety, and safe work practices
• Ensure daily and weekly cleaning schedules are completed

• Monitor kitchen equipment condition and coordinate repairs/maintenance as needed
• Maintain organized storage, receiving, and product handling procedures

• Assist in all kitchen functions during peak business periods
• Lead kitchen execution for special events, festivals, and high-volume seasonal operations (including 6-day weeks during peak Sept–Oct season)
• Document and continuously improve SOPs for consistency and scalability

Required:

• High school diploma or equivalent
• 5+ years of experience in a senior kitchen management role
• Documented experience with menu development, including seasonal and special menus
• Proven ability to lead and coordinate a production operation with 10 or more employees
• Demonstrated record of running a comparable establishment efficiently and profitably
• Strong…