Kitchen Manager

Responsibilities:

• Oversee daily kitchen operations to ensure consistency, quality, and efficiency.

• Supervise and train kitchen staff, including line cooks and prep team.

• Maintain food safety, cleanliness, and sanitation standards at all times.

• Monitor inventory, place orders, and manage vendor relationships.

• Control food costs and minimize waste while maintaining portion standards.

• Ensure proper storage, labeling, and rotation of all ingredients.

• Coordinate with front-of-house and management for smooth service flow.

• Support menu execution, specials, and seasonal updates.

• Handle scheduling, staffing, and performance management in the kitchen.

• Maintain and troubleshoot kitchen equipment as needed.

Requirements:

• Proven experience as a Kitchen Manager or Lead Line Cook.

• Strong leadership, organization, and communication skills.

• Excellent knowledge of food preparation and safety procedures.

• Ability to manage staff and delegate effectively under pressure.

• Understanding of cost control, ordering, and inventory systems.

• Team-oriented and dependable, with strong attention to detail.

• Flexible schedule, including evenings and weekends.

• Valid Food Handler Certificate (Health Department Card) required.

• Experience using Toast POS is an advantage.