Kitchen Manager

Benefits

• 401(k)
• Competitive salary
• Dental insurance
• Free uniforms
• Health insurance
• Opportunity for advancement
• Training & development
• Vision insurance

The Kitchen Manager is responsible for overseeing all aspects of kitchen operations, including food preparation, staff management, inventory control, and ensuring high standards of food quality and safety. This role is crucial for maintaining efficient kitchen operations and delivering exceptional pizza and related menu items to customers.

• Kitchen Operations
  • Oversee daily kitchen activities, including prep, service, and closing procedures.
  • Ensure all menu items are prepared according to recipes, portioning, and presentation standards.
  • Enforce kitchen SOPs for cooking, sanitation, and safety compliance.
  • Maintain all kitchen equipment and coordinate repairs as needed.
  • Manage vendor orders, product rotation, and waste reduction practices.
  • Responsible for ordering all food, chemicals, and disposables, ensuring accurate quantities, cost control, and timely delivery.
  • Partner with the Director of Operations to meet food and labor cost targets.
  • Maintain compliance with Health Department, OSHA, and company regulations.
• Staff Management & Training
  • Recruit, train, and supervise BOH staff, fostering accountability and teamwork.
  • Create and manage weekly schedules aligned with business needs and labor budgets.
  • Lead pre-shift meetings and communicate effectively with FOH management.
  • Conduct performance evaluations and issue coaching or corrective action when necessary.
  • Provide ongoing training to maintain consistency, safety, and operational excellence.
• Quality Control
  • Ensure all food meets company standards for flavor, presentation, and portion control.
  • Conduct regular tastings and inspections to maintain consistency.
  • Address and resolve any food quality or service concerns promptly.
• Inventory & Financial Management
  • Manage inventory levels, ordering accuracy, and cost tracking.
  • Review food and labor reports to maintain profitability and identify savings opportunities.
  • Monitor and reduce waste through proper rotation and portioning practices.
• Health, Safety & Cleanliness
  • Uphold sanitation and food safety standards at all times.
  • Conduct regular deep cleans and ensure safe working conditions.
  • Ensure compliance with all health and safety regulations.
• Menu Development
  • Collaborate with the Director of Operations on menu updates and seasonal features.
  • Maintain recipe accuracy and consistent portioning.
  • Stay current on culinary trends and suggest creative improvements.

• Experience:
  
  2+ years as a Kitchen Manager, Head Chef, or equivalent in a full-service or pizza-focused restaurant.
• Knowledge & Skills
  • Strong culinary and operational background
  • Excellent leadership, organization, and communication skills
  • Proven experience managing costs, inventory, and staff performance
  • Ability to thrive in a fast-paced, high-volume environment
  • Commitment to maintaining quality, safety, and consistency