Chef in Kitchen

Kitchen Manager

POSITION SUMMARY: The Kitchen Manager supervises and coordinates activities concerning all back-of- the-house operations (kitchen, food preparation and storage) of the restaurant. These responsibilities include conducting company policies related to hiring & training of all kitchen personnel and leading all kitchen functions. This position is responsible for the purchases of all food products at the most competitive price while maintaining food quality and menu execution. In coordination with the Managing Partner and General Manager, leads menu planning and recipe development. The Kitchen Manager will maintain an elevated level of quality and service in all aspects of the operation while managing and monitoring department controls of food and labor cost ensuring food adheres to company standards of quality, sanitation, and safety. Duties will include, but not limited to the following:



  • Supervises and coordinates activities concerning food preparation, kitchen, and storeroom areas.
  • Hires, discharges, trains, and evaluates back-of-the-house personnel.
  • Purchases or requisitions food and related items.
  • Properly stores & rotates all food products as required.
  • Plans or participates in menu planning and food production. Apportions proteins, vegetables, desserts, and other products and utilizes food surpluses to control food costs.
  • Ensure recipe and portion controls are adhered to as defined by senior management & ownership.
  • Supervises cooking personnel. Samples, smells, and observes food to ensure conformance to recipes, portions, presentation and standards of appearance and taste.
  • Supervises personnel to ensure appropriate dress, as well as cleanliness of kitchen and equipment.
  • Communicates with and assists back-of-the-house personnel to maintain efficient food production.
  • Responsible for organizing work schedule for employees with appropriate coverage of all kitchen areas.
  • Establishes and delegates work duties in each kitchen area.
  • Monitors the location of employees as to their whereabouts throughout the shift.
  • Responsible for the departmental orientation of new employees, on-the-job training and informing them of all appropriate safety and sanitation requirements.
  • Monitors all food served relative to appearance, temperature, sanitary and quality standards, and portion control.
  • Monitors and records all the food temperatures, temperatures of water in dish machine and cooler and freezer temperatures on a daily basis.
  • Completes all performance evaluations of the employees under the supervision of the Kitchen Manager.
  • May meet with other management, staff, customers, or client groups to plan menus for catering and special occasions as requested.


  • 2-3 years Kitchen Manager or Sous Chef position in similar food/restaurant venue. Experience, preferably in a full service, high volume, casual setting.
  • College, culinary and/or hospitality /restaurant degree preferred.
  • Culinary organizational and production experience
  • Excellent communication (written and oral) and team-building skills.
  • Ability to communicate and have a good relationship with others including management and staff line employees.
  • Commitment to superior customer service.
  • Proven organizational and multi-tasking abilities.
  • Enthusiasm and a desire to succeed and advance within the company.
  • Entrepreneurial inclination to be able to treat business as if owned.
  • Food safety certified
  • Clean criminal, drug & credit history

Compensation & Benefits:

  • $50,000 – $55,000- based on experience
  • Health Insurance
  • Paid Vacation
  • Paid Sick Leave
  • Performance Bonus


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