Position Summary
We’re looking for a driven and energetic Kitchen Manager to take charge of our multi-kitchen operations, elevate our culinary program, and help shape the future of our growing brand. This role offers the chance to lead with purpose, building strong teams, delivering memorable dining experiences, and ensuring operational excellence. Core responsibilities include menu development, maintaining food quality, managing costs, overseeing inventory, and guiding staff growth. Success in this position requires a blend of creativity, discipline, and accountability.
Responsibilities
- Lead and inspire the kitchen team, fostering a culture of excellence.
- Ensure consistent food quality, taste, and presentation.
- Collaborate on seasonal, brand-aligned menu development.
- Manage food and labor costs, inventory, and vendor relationships.
- Uphold health, safety, and sanitation standards.
- Recruit, train, and mentor BOH staff.
- Partner with FOH management to deliver exceptional guest experiences.
Qualifications
- 5+ years of progressive kitchen leadership, including 2+ years as Kitchen Manager, Executive Chef, or CDC.
- Strong leadership, communication, and team-building skills.
- Expertise in food costing, inventory, labor management, and scheduling.
- Experience in scratch kitchens and seasonal/regional cooking.
- Ability to thrive in a fast-paced, high-volume environment.
- Passion for hospitality, mentorship, and continuous improvement.
What We Offer
- Competitive salary (commensurate with experience)
- Health insurance
- Paid time off and holidays
- Dining discounts
- Growth opportunities within an expanding hospitality group
