Kitchen Manager

Compensation: $1,200 per week
Job Type: Full-Time

We are seeking an experienced and motivated Kitchen Manager to lead our back-of-house operations. This position is ideal for a hands-on culinary professional who is passionate about food quality, kitchen organization, and team leadership. The Kitchen Manager will oversee daily kitchen operations, maintain high food standards, control costs, and ensure an efficient, well-organized kitchen.

• Oversee daily kitchen operations and supervise the culinary team.
• Ensure all food is prepared and presented to the highest quality standards.
• Monitor consistency, portion control, and plating to maintain an exceptional guest experience.
• Manage food costs through proper purchasing, inventory management, and waste reduction.
• Complete and reconcile weekly inventory counts.
• Maintain compliance with all health, safety, and sanitation regulations.
• Train, coach, and support kitchen staff while fostering a positive team environment.
• Collaborate with management to improve kitchen operations and maintain profitability.

• Minimum 2 years of experience as a Lead Cook or Sous Chef required.
• Strong leadership and organizational skills.
• Proven ability to manage food costs and inventory.
• Knowledge of food safety and sanitation standards.
• Excellent communication and problem-solving skills.
• Availability to work evenings, weekends, and holidays as needed.

• Competitive pay of $1,200 per week
• Opportunity for growth within a collaborative and professional team
• Supportive work environment with a focus on quality and hospitality

If you're ready to lead a dedicated kitchen team and take pride in delivering exceptional food, we'd love to hear from you.CV/Resumes can be sent to [email protected]