Kitchen Manager

About the role

We are seeking an experienced, hands-on Kitchen Manager who understands how to lead a high-volume kitchen, manage food cost and inventory, maintain exceptional food quality, and develop a strong BOH team. This is a true management position. The role requires full-time availability, including nights, weekends, and holidays, with an expected workload of approximately 50–55 hours per week.

Responsibilities

• Lead all day-to-day Back of House operations
• Maintain consistent food quality, recipe execution, presentation, and portion standards
• Manage food cost and identify opportunities to reduce waste and improve profitability
• Complete and maintain accurate inventory counts
• Manage ordering, receiving, product rotation, and proper storage
• Monitor waste, yields, portioning, and product usage
• Build and manage BOH schedules based on business needs and labor targets
• Maintain proper staffing levels and assist with recruiting, training, and developing BOH employees
• Ensure kitchen cleanliness, organization, sanitation, and food-safety standards
• Maintain proper prep levels and ensure the kitchen is prepared for peak business periods
• Coach and hold BOH employees accountable for performance and standards
• Develop Shift Leaders, cooks, and future kitchen leaders
• Work closely with restaurant leadership to improve overall restaurant performance
• Identify operational issues and take immediate corrective action
• Maintain a positive, professional, disciplined kitchen culture
• Lead by example and remain actively involved in kitchen operations during service

Requirements

• Minimum 3 years of Kitchen Manager experience in a full-service restaurant
• Strong working knowledge of inventory management and ordering
• Strong understanding of food cost, waste management, portion control, and profitability
• Experience creating and managing BOH schedules and labor
• Strong knowledge of food quality, food safety, sanitation, and kitchen systems
• Proven ability to lead, coach, train, and hold a kitchen team accountable
• Ability to work in a fast-paced, high-volume restaurant environment
• Strong organizational and communication skills
• Bilingual required: English plus Spanish or Italian
• Italian restaurant experience and/or fluency in Italian and English is a strong plus
• Must have full-time/open availability, including nights, weekends, and holidays as required

Pay

$68,000–$72,000 annually, based on experience and qualifications.