Kitchen Manager

Opening Kitchen Manager - Jack’s All Day
New American Kitchen & Bar

We are seeking a disciplined, hands-on Kitchen Manager to lead the day-to-day kitchen operations at Jack’s All Day, a new New American kitchen and bar. This role is responsible for executing at a high level across food quality, team leadership, and operational systems, while partnering closely with the Culinary Director to uphold and execute the culinary vision.

The Kitchen Manager will play a critical role in opening the restaurant—helping to build, train, and lead a high-performing kitchen team from the ground up.

Kitchen Operations & Execution

• Lead all day-to-day kitchen operations, ensuring consistent execution of all menu items
• Be present on the line during service, setting the pace, maintaining standards, and ensuring strong communication across stations
• Uphold all food quality, plating, and timing standards
• Ensure prep, station organization, and service readiness at all times

Opening & Team Buildout

• Support all pre-opening kitchen setup including organization, systems implementation, and operational readiness
• Assist in hiring, onboarding, and training the opening kitchen team
• Help establish culture, expectations, and standards from day one
• Lead by example in building a disciplined, high-performing team

Team Leadership & Development

• Manage, train, and develop the kitchen team across all stations
• Build a culture of accountability, urgency, and pride in execution
• Provide real-time coaching and clear performance feedback
• Create schedules that align with business needs and team performance

Food Safety & Standards

• Enforce all DOH, food safety, and sanitation standards
• Maintain a clean, organized, and professional kitchen at all times
• Ensure proper labeling, storage, and handling of all products

Cost Control & Inventory

• Support and execute inventory processes, ordering, and vendor relationships
• Manage food cost through proper portioning, waste reduction, and efficient prep systems
• Track and respond to key metrics including food cost and labor

Systems & Organization

• Maintain clear systems for prep lists, pars, ordering, and station setup
• Identify inefficiencies and implement solutions to improve kitchen flow and consistency
• Ensure all recipes and procedures are followed precisely

Collaboration with Culinary Director

• Partner closely with the Culinary Director on menu execution, updates, seasonal changes and  rollout of new dishes
• Act as the on-the-ground leader to ensure the Culinary Director’s vision is executed daily

• 3–5+ years of kitchen management or senior sous chef experience in a high-volume restaurant
• Strong leadership presence with the ability to command a kitchen with professionalism and respect
• Deep understanding of line operations, prep systems, and kitchen organization
• Experience managing food cost, inventory, and purchasing
• Knowledge of food safety and sanitation standards
• Ability to thrive in a fast-paced, high-expectation environment

• A leader who sets the tone from the line and leads by example
• Someone who takes ownership of the kitchen as their responsibility—not just their role
• A builder who is excited to open a restaurant and create structure from the ground up
• A calm, solutions-oriented operator who performs under pressure
• A professional who cares deeply about consistency, discipline, and execution

• Competitive salary + bonus potential
• Paid time off
• Growth opportunity within a scaling hospitality group