Restaurant Kitchen Manager

As a Restaurant Kitchen Manager, you will work under the direction of the General Manager. Key responsibilities include overseeing kitchen operations; managing operating standards for service, facilities, and equipment in the kitchen; and ensuring staffing and training of the kitchen team.

• Food production and operating the Back-of-the-House utilizing products, recipes, procedures, and company systems
• Ensure that the standards for quality food, recipes, and cleanliness are achieved for guests.
• Responsible for the restaurant’s overall operations, including food quality, production, safety, and labor in the absence of the General Manager and Hospitality Manager.

• A minimum of 3 years of current salaried management restaurant experience
• Strong kitchen operational knowledge - from line checks to inventory, maintenance, etc.
• Scratch kitchen experience
• Ability to build strong relationships with vendors and team members
• Exceptional attention to detail
• Experience working with set menus and set recipes
• Must be able to relocate if needed