Kitchen Manager

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.

• 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, and 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 September–October season)
• Document and continuously improve SOPs for consistency and scalability

• 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 organizational and systems‑thinking skills
• Excellent knowledge of industry trends and guest expectations
• Ability to communicate effectively in English, verbally and in writing — including with FOH leadership and vendor partners
• Proficiency in routine business math, including cost computation and pricing
• Solid understanding of production principles and kitchen operations
• Proficiency in Microsoft Office applications
• Ability to lift and move at least 100 lbs regularly
• Ability to remain standing for an entire shift (8–12 hours daily)
• Regular, predictable, full attendance is an essential function of this role

• Serv Safe certification or equivalent food safety credential
• Culinary degree or formal culinary training
• Experience working in seasonal or event‑driven restaurant environments

Work is performed in a climate‑controlled kitchen environment, as well as outside locations and seasonal outposts. The noise…