Celeste is seeking a passionate, organized, and hands-on Kitchen Manager to lead daily kitchen operations while upholding our standards of excellence in food quality, cleanliness, team culture, and financial accountability. This role is ideal for a motivated culinary leader who thrives in a fast-paced environment and is eager to grow within a dynamic hospitality group.
The Kitchen Manager works closely with the General Manager, and Operations leadership to ensure smooth service execution, consistent food standards, strong team performance, and operational discipline.
Position Requirements
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Minimum of 1 year of kitchen management experience (Kitchen Manager, Sous Chef, Lead Line Cook with management responsibilities, or equivalent).
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Strong working knowledge of kitchen operations, food safety, and labor management.
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Ability to lead by example in a high-volume, service-driven environment.
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Excellent communication, organization, and time-management skills.
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Flexible schedule including nights, weekends, and holidays.
Core Responsibilities Operations & Service Execution
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Lead daily kitchen operations to ensure consistent food quality, timing, and presentation.
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Maintain service standards and execute prep, line checks, and closing procedures.
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Troubleshoot service issues calmly and effectively.
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Ensure proper equipment use, maintenance reporting, and cleanliness standards.
Team Leadership & Training
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Train, coach, and develop BOH team members on systems, recipes, and service expectations.
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Support onboarding, performance accountability, and ongoing skill development.
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Foster a positive, respectful, and professional kitchen culture.
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Partner with leadership on scheduling needs, staffing levels, and coverage.
Food Safety, Sanitation & Compliance
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Enforce all food safety standards, health department regulations, and internal SOPs.
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Maintain accurate temperature logs, cleaning schedules, and labeling practices.
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Lead by example with cleanliness, organization, and personal hygiene standards.
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Prepare for and support health inspections and audits.
Inventory, Cost Control & Ordering
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Assist with ordering, receiving, and proper storage of product.
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Monitor inventory levels to reduce waste, over-ordering, and shortages.
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Support food cost targets through portion control, waste tracking, and smart prep execution.
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Maintain organization of walk-ins, dry storage, and labeling systems.
Communication & Collaboration
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Communicate effectively with FOH leadership to support guest experience and service flow.
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Participate in management meetings and operational initiatives.
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Escalate maintenance, staffing, or operational concerns proactively.
What We’re Looking For
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A reliable leader who holds themselves and others accountable.
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Strong sense of urgency, organization, and attention to detail.
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Calm under pressure with the ability to multitask during peak service.
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Passion for hospitality, teamwork, and continuous improvement.
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Desire to grow within a multi-venue hospitality group.
