Kitchen Manager

We’re seeking a hands-on Kitchen Manager to lead day-to-day back-of-house operations in a high-volume Italian restaurant. This role is responsible for food quality and consistency, kitchen team leadership, inventory and cost control, sanitation and safety compliance, and smooth service execution—while protecting the soul of Italian cooking: great ingredients, solid technique, and hospitality. Key ResponsibilitiesKitchen Leadership & Service Execution Lead daily kitchen operations (prep, line, expo support as needed) to ensure timely, accurate ticket execution. Set and maintain standards for portioning, plating, seasoning, temperature, and overall consistency. Coach and supervise BOH staff; ensure proper station setup, side work, and closing duties. Communicate proactively with FOH leadership to ensure smooth service and guest satisfaction. Troubleshoot service issues in real time (staffing gaps, equipment problems, special requests). Food Quality, Prep, and Menu Standards Enforce recipe specs for core Italian items (sauces, pasta, risotto, proteins, antipasti, desserts, etc.). Oversee prep schedules and par levels to prevent 86s and minimize waste. Support menu development and specials in partnership with ownership/chef (as applicable). Conduct regular tasting, line checks, and quality audits. Inventory, Ordering & Cost Control Manage ordering, receiving, storage, labeling, and rotation (FIFO) for all food and supplies. Track food cost, waste, yields, and portion control; implement improvements to hit targets. Maintain relationships with vendors; verify quality, pricing, and delivery accuracy. Ensure proper storage standards for fresh produce, dairy, meats, seafood, dry goods, and wine/spirits used in cooking (if applicable). Scheduling, Training & Staff Development Create BOH schedules aligned with sales forecast and labor targets. Hire, onboard, train, and develop cooks/dish team members; build a culture of accountability and teamwork. Maintain clear station guides, prep lists, and training checklists. Address performance issues promptly and fairly; document as required. Safety, Sanitation & Compliance Maintain health department compliance and uphold ServSafe standards (or local equivalent). Ensure safe food handling: time/temperature controls, allergen awareness, cross-contamination prevention. Lead cleaning programs: daily/weekly deep cleans, hood/grease management, dish area standards. Maintain equipment logs; coordinate repairs and preventative maintenance. Qualifications3+ years of kitchen management or lead line supervisor experience (Italian cuisine strongly preferred). Strong understanding of classic Italian techniques, ingredients, and scratch cooking fundamentals. Proven ability to lead teams in a fast-paced service environment. Solid knowledge of inventory systems, ordering, food cost, and labor management. Working knowledge of food safety regulations and sanitation best practices. Ability to lift 50 lbs, stand for long periods, and work nights/weekends/holidays as needed. Preferred Skills Experience with fresh pasta production, sauce programs, and high-volume prep systems. Familiarity with scheduling/inventory tools (e.g., Toast, Restaurant365, Margin edge, or similar). Bilingual English/Spanish (or other language common to your team). More detail about Salina - Porter Ranch part of No. 8 Hospitality, please visit

Created: 2026-03-01