Kitchen Manager

Overview

The Kitchen Manager is responsible for the daily operations of the kitchen, ensuring consistency in food quality, team performance, cleanliness, and overall efficiency. This role works closely with the Executive Chef and management team to maintain standards while supporting a positive and organized work environment.

Key Responsibilities

• Daily Kitchen Operations
  • Oversee all back‑of‑house operations during service.
  • Ensure all dishes are executed consistently to standard.
  • Maintain proper prep levels and station organization.
  • Manage ticket flow and support the team during peak service.
• Staff Management & Development
  • Supervise, schedule, and support kitchen staff.
  • Assist with hiring, onboarding, and training new team members.
  • Provide ongoing coaching, feedback, and performance management.
  • Help build a strong, respectful, and accountable team culture.
• Inventory & Ordering
  • Manage inventory levels and place orders as needed.
  • Track product usage and minimize waste.
  • Conduct regular inventory counts and report variances.
  • Ensure proper storage, labeling, and rotation (FIFO).
• Food Quality & Standards
  • Uphold all recipes, plating, and portion standards.
  • Work with Head Chef on menu updates and execution.
  • Monitor food quality throughout service.
  • Ensure consistency across all shifts.
• Health, Safety & Cleanliness
  • Maintain a clean, organized, and safe kitchen at all times.
  • Ensure compliance with health department regulations.
  • Enforce proper food handling, sanitation, and hygiene standards.
  • Uphold all food safety standards in alignment with ServSafe guidelines.
  • Lead by example with cleanliness and organization.
• Operational Support
  • Communicate effectively with front‑of‑house managers during service.
  • Assist in managing labor and controlling overtime.
  • Help troubleshoot service issues and support solutions.
  • Participate in meetings and contribute to operational improvements.

Qualifications

• 2–4+ years of kitchen leadership experience.
• Strong expo experience in a high‑volume restaurant.
• ServSafe Certification (required).
• Strong understanding of kitchen operations and food safety.
• Ability to lead a team in a fast‑paced environment.
• Organized, reliable, and detail‑oriented.
• Strong communication and problem‑solving skills.
• Fluency in Spanish is a plus.

What We’re Looking For

• Someone who can confidently run expo and lead service.
• A calm, clear communicator who can manage pressure.
• A team player who supports both back‑of‑house and front‑of‑house.
• Someone who takes ownership and pride in their work.
• Invested in growing with the team and improving systems.

Benefits

• Employee discounts
• Free food & snacks
• Free uniforms
• Paid time off

Pay

From $55,000.00 per year

Work Location

In person

This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, not to FSC Corporate.