Kitchen Manager Position Summary: The Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring high-quality food preparation, cleanliness, staff supervision, and adherence to safety and sanitation standards. This role plays a key part in maintaining food consistency, managing kitchen staff, and controlling costs. Key Responsibilities: • Supervise and coordinate all kitchen activities and staff, including line cooks, prep cooks, and dishwashers. • Ensure food is prepared consistently, safely, and according to recipes, portion standards, and presentation guidelines. • Train, schedule, and evaluate kitchen staff to maintain performance and efficiency. • Manage inventory, order food and kitchen supplies, and reduce waste and food costs. • Enforce proper food handling, sanitation, and safety procedures in accordance with local health regulations. • Maintain equipment and kitchen cleanliness; ensure all appliances and tools are in good working condition. • Collaborate with the General Manager and FOH team to ensure smooth service and communication. • Monitor kitchen labor and food costs to stay within budget. • Lead by example, creating a positive and productive work environment. • Perform other duties as assigned. Qualifications: • Experience in kitchen management or supervisory role. • In-depth knowledge of food preparation, kitchen safety, and sanitation standards. • Strong leadership, organizational, and problem-solving skills. • Ability to work in a fast-paced, high-pressure environment. • Proficient in inventory management and food cost control. • ServSafe certification. • Ability to stand for extended periods and lift up to 50 lbs. Work Environment: • Busy commercial kitchen in a restaurant setting. • Must be available to work a flexible schedule, including nights, weekends, and holidays.