Kitchen Manager

We are seeking a systems-driven Kitchen Manager to lead our 75-seat open-concept kitchen. Unlike a traditional Executive Chef role, this position focuses on the consistent execution of a high-quality, standardized menu and efficient labor management. You will be working the line alongside 4 hourly cooks while managing the daily operations, training, and inventory.

Core Responsibilities

• On-Site Leadership: Directly manage 4 hourly line cooks; training them to be cross-functional across all stations (Hot, Fry/Grill, Expo, Cold).
• Working the Line: This is a hands-on role. You will work active service shifts to ensure quality control and minimize the need for extra hourly staff.
• Systems Management: Maintain daily inventory counts to support remote ordering; manage prep lists and ensure all SOPs (Standard Operating Procedures) are followed.
• Quality Assurance: Act as the final checkpoint for every plate in our open kitchen, maintaining high standards for the seasonal focused menu.

Qualifications

• 3+ years in a kitchen leadership role (Kitchen Manager, Sous Chef, or Lead Line Cook).
• Strong inventory and cost-control skills.

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