Kitchen Manager

Benefits:

• Health insurance
• Paid time off
• Training & development
• 401(k) matching
• Dental insurance

Kitchen Leadership & Team Development

• Lead, coach, train, and develop the Back-of-House team.
• Establish accountability, teamwork, and professional kitchen standards.
• Manage daily kitchen operations, staffing, and production.
• Develop future culinary leaders through ongoing coaching and training.
• Maintain strong communication with restaurant management.

Culinary Excellence & Food Quality

• Maintain consistent food quality, presentation, and recipe execution.
• Oversee menu preparation, production planning, and portion control.
• Demonstrate strong culinary techniques, including sautéing, grilling, roasting, baking, and sauce preparation.
• Develop new menu items and improve existing recipes.
• Maintain a high level of execution during peak-volume service.

Fresh Pasta Production

• Fresh pasta preparation and production.
• Standardized recipes, portioning, and quality control.
• Production planning and yield management.

Financial & Operational Management

• Manage food costs with an established 35% target.
• Manage labor costs with an established 27% target.
• Control waste, inventory, purchasing, and production costs.
• Monitor restaurant financial performance and implement improvement plans.
• Manage vendor ordering and receiving.
• Utilize Restaurant365 (R365) for inventory and operational reporting.

Food Safety, Sanitation & Compliance

• Maintain the highest standards of food safety and sanitation.
• Ensure 100% completion and compliance with JOLT cleaning and operational checklists.
• Maintain clean, organized, and inspection-ready kitchen facilities.
• Oversee proper storage, labeling, temperature controls, and food handling.
• Support Deli and Grab & Go product development, quality controls, and applicable USDA requirements.

Qualifications

• Previous Kitchen Manager, Executive Chef, Sous Chef, or comparable culinary leadership experience.
• Proven ability to manage a high-volume restaurant kitchen.
• Strong understanding of food cost, labor cost, inventory, and profitability.
• Excellent culinary skills and knowledge of scratch cooking.
• Experience with fresh pasta production is highly desirable.
• Strong organizational, communication, and leadership skills.
• Ability to train, motivate, and hold team members accountable.
• Experience with inventory and restaurant management software preferred.
• Commitment to maintaining exceptional food quality and cleanliness.

Compensation & Benefits

• $55,000 annual salary

• Two weeks of paid vacation available immediately

• $200 Happy Day Restaurants VIP Card

• Health and dental benefits eligibility after 90 days, subject to plan terms

• Management performance bonus opportunities based on established operational and financial targets