As the Kitchen Manager, you will oversee all daily culinary operations. You are both a culinary leader and an operational manager?responsible for food quality, ticket times, inventory control, labor targets, and sanitation standards. You will foster a culture of accountability, safety, and respect while coaching line cooks, prep staff, and dishwashers to execute service at the highest level.
Responsibilities:
Culinary & Service Execution
Expedite service during peak hours, ensuring ticket times meet restaurant benchmarks.
Ensure all dishes are prepared and plated strictly to established recipes, portion sizes, and presentation standards.
Maintain a clean, organized, and fully prepped line for every shift.
Cost Control & Inventory Management
Manage BOH inventory, routine stock counts, and daily/weekly ordering from approved vendors.
Control food cost targets through rigorous portion control, prep-sheet adherence, and proactive waste management.
Write efficient weekly kitchen schedules that meet labor cost budgets while ensuring adequate coverage for prep and service.
Team Leadership & Development
Recruit, interview, onboard, and train all BOH personnel (prep cooks, line cooks, dishwashers).
Conduct performance reviews, manage cross-training, and cultivate internal promotion opportunities.
Lead with a calm, professional demeanor during high-stress rushes to promote a productive, respectful work environment.
Safety, Sanitation & Compliance
Ensure strict compliance with local health department regulations, food handling guidelines, and OSHA safety standards.
Supervise daily, weekly, and monthly deep-cleaning schedules and equipment maintenance logs.
Maintain kitchen logs (cooler temperatures, sanitation bucket PPM, line checks) accurately and consistently.
Working hours: Various Shifts Available
Skills:
Experience: 2+ years of kitchen management or lead culinary supervisor experience in a high-volume, full-service restaurant.
Cost Fluency: Proven ability to manage food cost percentages, labor budgets, and inventory par levels.
Leadership: Strong communication and conflict-resolution skills with a track record of building and retaining kitchen teams.
Certifications: Current ServSafe Manager Certification (or ability to obtain within 30 days of hire).
Physical Demands: Ability to work on your feet for extended periods (8-10 hours) and lift up to 50 lbs.
Availability: Open availability to work evenings, weekends, and holidays as required by business volume.
Education:
High School
Experience:
1-4 years
Qualifications:
Experience: 2+ years of kitchen management or lead culinary supervisor experience in a high-volume, full-service restaurant.
Cost Fluency: Proven ability to manage food cost percentages, labor budgets, and inventory par levels.
Leadership: Strong communication and conflict-resolution skills with a track record of building and retaining kitchen teams.
Certifications: Current ServSafe Manager Certification (or ability to obtain within 30 days of hire).
Physical Demands: Ability to work on your feet for extended periods (8?10 hours) and lift up to 50 lbs.
Availability: Open availability to work evenings, weekends, and holidays as required by business volume.
Apply today!! To be considered for this position email your updated resume to tinamccune@spherion.com
Spherion has helped thousands of people just like you find work happiness! Our experienced staff will listen carefully to your employment needs and then work diligently to match your skills and qualifications to the right job and company. Whether you're looking for temporary, temp-to-perm or direct hire opportunities, no one works harder for you than Spherion.
Equal Opportunity Employer: Race, Color, Religion, Sex, Sexual Orientation, Gender Identity, National Origin, Age, Genetic Information, Disability, Protected Veteran Status, or any other legally protected group status.
At Spherion, we welcome people of all abilities and want to ensure that our hiring and interview process meets the needs of all applicants. If you require a reasonable accommodation to make your application or interview experience a great one, please contact Callcenter@spherion.com.
Pay offered to a successful candidate will be based on several factors including the candidate's education, work experience, work location, specific job duties, certifications, etc. In addition, Spherion offers a comprehensive benefits package, including: medical, prescription, dental, vision, AD&D, and life insurance offerings, short-term disability, and a 401K plan (all benefits are based on eligibility).
key responsibilities
Culinary & Service ExecutionExpedite service during peak hours, ensuring ticket times meet restaurant benchmarks.Ensure all dishes are prepared and plated strictly to established recipes, portion sizes, and presentation standards.Maintain a clean, organized, and fully prepped line for every shift.Cost Control & Inventory ManagementManage BOH inventory, routine stock counts, and daily/weekly ordering from approved vendors.Control food cost targets through rigorous portion control, prep-sheet adherence, and proactive waste management.Write efficient weekly kitchen schedules that meet labor cost budgets while ensuring adequate coverage for prep and service.Team Leadership & DevelopmentRecruit, interview, onboard, and train all BOH personnel (prep cooks, line cooks, dishwashers).Conduct performance reviews, manage cross-training, and cultivate internal promotion opportunities.Lead with a calm, professional demeanor during high-stress rushes to promote a productive, respectful work environment.Safety, Sanitation & ComplianceEnsure strict compliance with local health department regulations, food handling guidelines, and OSHA safety standards.Supervise daily, weekly, and monthly deep-cleaning schedules and equipment maintenance logs.Maintain kitchen logs (cooler temperatures, sanitation bucket PPM, line checks) accurately and consistently.
experience 1-4 years
skills Experience: 2+ years of kitchen management or lead culinary supervisor experience in a high-volume, full-service restaurant.Cost Fluency: Proven ability to manage food cost percentages, labor budgets, and inventory par levels.Leadership: Strong communication and conflict-resolution skills with a track record of building and retaining kitchen teams.Certifications: Current ServSafe Manager Certification (or ability to obtain within 30 days of hire).Physical Demands: Ability to work on your feet for extended periods (8-10 hours) and lift up to 50 lbs.Availability: Open availability to work evenings, weekends, and holidays as required by business volume.
qualifications
Experience: 2+ years of kitchen management or lead culinary supervisor experience in a high-volume, full-service restaurant.Cost Fluency: Proven ability to manage food cost percentages, labor budgets, and inventory par levels.Leadership: Strong communication and conflict-resolution skills with a track record of building and retaining kitchen teams.Certifications: Current ServSafe Manager Certification (or ability to obtain within 30 days of hire).Physical Demands: Ability to work on your feet for extended periods (8?10 hours) and lift up to 50 lbs.Availability: Open availability to work evenings, weekends, and holidays as required by business volume.
education High School