Kitchen Manager

About Alessandro’s

Alessandro’s Wood Fired Italian & Bar is part of Alessandro’s Ventures, a growing hospitality group committed to exceptional food, thoughtful service, and building strong teams.

As we continue to grow, we're looking for an experienced, detail-oriented Kitchen Manager who understands that a successful kitchen is built on consistency, organization, accountability, and sound financial management.

This is a hands-on, operations-focused leadership position designed to strengthen the foundation of our kitchen.

We're looking for someone who is as comfortable managing food costs, inventory, ordering, and prep systems as they are stepping onto the line when needed.

Working closely with our Head Sous Chef, who leads daily cooking and line execution, the Kitchen Manager will focus on the operational structure that allows the culinary team to perform at its best.

This is not a traditional chef position. We're seeking an organized, numbers-driven operator who can establish systems, maintain standards, control costs, and help create a more efficient, accountable kitchen.

Kitchen Operations & Financial Management

• Manage daily ordering, purchasing, receiving, and inventory control.

• Monitor food costs, purchasing trends, waste, and product usage to maintain established financial targets.

• Maintain accurate inventory counts, pars, and ordering guides.

• Verify deliveries for accuracy, quality, pricing, and proper storage.

• Identify opportunities to reduce waste, improve efficiency, and protect profitability.

• Work with leadership to review food cost performance and implement corrective measures.

Prep, Organization & Standards

• Establish and maintain consistent prep procedures, production lists, and par levels.

• Ensure recipes, portion sizes, yields, and preparation methods are followed consistently.

• Oversee proper labeling, dating, rotation, storage, and sanitation standards.

• Maintain an organized, clean, and inspection-ready kitchen.

• Ensure prep production aligns with projected business volume and upcoming events.

• Reinforce accountability and consistency across the BOH team.

Culinary & Service Support

• Work in partnership with the Head Sous Chef to support efficient daily kitchen operations.

• Allow the Head Sous Chef to focus on cooking, quality, and line execution by taking ownership of key administrative and operational responsibilities.

• Step into a kitchen station when necessary to cover staffing gaps or support peak service.

• Expedite service as needed, maintaining ticket flow, timing, accuracy, and quality.

• Communicate proactively with FOH management to ensure alignment between the kitchen and dining room.

• Help resolve service challenges in real time, creating a collaborative relationship between BOH and FOH leadership.

Leadership & Accountability

• Support the training, development, and accountability of kitchen staff.

• Establish clear expectations around preparation, cleanliness, organization, and execution.

• Work collaboratively with culinary and restaurant leadership to improve systems and daily performance.

• Lead by example with a calm, organized, solutions-oriented approach.

• 3+ years of kitchen management, sous chef, or comparable restaurant operations experience.

• Strong understanding of food cost management, inventory, purchasing, and kitchen financials.

• Proven ability to build and maintain effective kitchen systems and procedures.

• Working knowledge of food safety, sanitation, and health department standards.

• Ability to cook on the line and expedite service confidently when needed.

• Strong organizational skills and attention to detail.

• Clear communication skills and a collaborative leadership style.

• A practical, hands-on approach to problem-solving.

• Someone who takes ownership, follows through, and understands the relationship between operational discipline and profitability.