Kitchen Manager

Responsibilities

• Oversee all back-of-house operations, ensuring the highest standards of food quality, safety, and efficiency.
• Lead and develop the kitchen team, including hiring and training staff.
• Manage inventory and food costs, coordinate purchasing, and maintain compliance with all health and sanitation regulations.
• Work closely with restaurant leadership to support daily operations, drive team performance, and deliver an outstanding dining experience for every guest.

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.
• Minimum 5 years of experience in a similar role, preferably in a high-volume, fast-paced environment.
• Proven track record of successfully managing kitchen teams and achieving operational goals.
• Strong understanding of food safety and sanitation regulations.
• Excellent interpersonal and leadership skills, with the ability to motivate and inspire a team.
• Experience with menu development and cost control is a plus.