Kitchen Manager

The Kitchen Manager is responsible for leading back-of-house operations and ensuring consistent execution of food quality, safety, sanitation, and labor performance. This role directly supervises line cooks, prep cooks, dish, and BOH support staff while working closely with FOH leadership to maintain ticket flow, pacing, and guest satisfaction.This is a hands-on management role for a strong kitchen leader who can balance execution, team accountability, and cost control in a high-volume, fast-paced restaurant environment.Key Responsibilities1) Kitchen Leadership & Shift ExecutionLead BOH shifts from prep through closeManage line setup, station readiness, and production flowEnsure tickets are executed accurately, consistently, and in a timely mannerMaintain expo/line communication to support service pacing and guest experienceMonitor staffing deployment across prep, line, and dish throughout the shiftEnsure opening, shift-change, and closing checklists are completed properly2) Food Quality & StandardsEnforce recipe specs, portion standards, plating standards, and presentation consistencyTaste and inspect products throughout prep and serviceEnsure proper labeling, dating, rotation, and storage of all food itemsMaintain quality standards for hot/cold holding, freshness, and line organizationWork with chef/leadership on menu rollouts, prep systems, and execution standards3) Team Supervision, Training & AccountabilitySupervise cooks, prep staff, dish team, and BOH support positionsTrain and coach team members on station performance, prep procedures, and safetyReinforce standards for attendance, punctuality, uniform, and conductSupport onboarding of new BOH team members and cross-training effortsHold staff accountable for cleanliness, organization, and execution standardsDocument and communicate performance issues to senior leadership per company process4) Labor, Cost Control & Operational DisciplineManage BOH labor deployment based on volume and business needsSupport labor-cost targets while maintaining execution and speedMinimize waste through proper prep planning, portioning, and storage practicesMonitor and reduce re-fires, ticket errors, spoilage, and unnecessary product lossSupport inventory controls, receiving accuracy, and product handling standardsAssist with prep forecasting based on sales trends and reservations/business levels5) Food Safety, Sanitation & ComplianceEnforce all food safety and sanitation standards in accordance with local/state regulationsEnsure safe food handling, temperature controls, and HACCP/CCP practices as applicableMaintain clean, organized stations, walk-ins, prep areas, and dish areasEnsure chemical storage, labeling, and usage comply with safety standardsComplete/verify temperature logs, cleaning schedules, and sanitation checklistsRespond to and document incidents, injuries, or safety concerns promptly6) Equipment, Maintenance & Facility ReadinessMonitor kitchen equipment condition and report issues immediatelyCoordinate with leadership/maintenance/vendors to address equipment failuresHelp maintain readiness of ranges, fryers, ovens, refrigeration, hoods, and dish systemsEnsure BOH areas remain clean, safe, and operationally efficient7) Communication & Administrative ResponsibilitiesCommunicate clearly with FOH managers, expo, and chef leadership during serviceParticipate in pre-shift and manager meetings to align on volume, features, and staffingComplete manager logs, shift notes, waste notes, and incident documentationProvide feedback on staffing needs, scheduling, and team development opportunitiesSupport opening training, systems implementation, and process refinement as assigned

Created: 2026-04-03