Kitchen Manager

The Kitchen Manager will oversee daily kitchen operations for a full-service restaurant, reporting to the owner or franchise operator. This role will lead a medium-sized team of 10–25 employees, ensure consistent food quality and safety, manage costs and inventory, and execute established recipes while adapting recipes and developing seasonal specials.

Responsibilities

• Oversee daily kitchen operations in a full-service restaurant.
• Schedule and coordinate kitchen staff across a team of 10–25 employees.
• Manage food preparation and ensure consistent execution of established recipes.
• Adapt recipes and prepare seasonal specials.
• Maintain inventory levels and support effective inventory control.
• Enforce food safety and sanitation standards.
• Monitor quality assurance and uphold consistent food quality.
• Control food costs and support efficient kitchen operations.
• Train and lead kitchen staff.

Preferred Qualifications

• 3+ years of kitchen management experience.
• Food Protection Manager certification.
• ServSafe certification.
• Knowledge of food safety and sanitation.
• Experience with inventory management and food cost control.
• Experience with menu planning and kitchen operations.
• Strong staff scheduling and leadership skills.
• Effective problem-solving skills.

Mom and Pop restaurant on the water with live music on the weekends. Closed Monday and Tuesday