Job Summary The Kitchen Manager at Seventy Six Tavern is responsible for overseeing all back-of-house operations, ensuring high food quality, consistency, sanitation, and team performance. This role leads kitchen staff, manages inventory and food costs, maintains safety standards, and supports a positive and efficient work environment while delivering an exceptional guest experience. Key Responsibilities • Manage daily kitchen operations and staff scheduling. • Ensure food quality, presentation, and recipe compliance. • Maintain food safety, sanitation, and health department standards. • Control food, labor, and operating costs. • Monitor inventory levels and place product orders. • Train, coach, and develop kitchen team members. • Ensure equipment is properly maintained and operational. • Collaborate with front-of-house management to ensure guest satisfaction. • Support menu execution, specials, and operational improvements. Qualifications • 2+ years of kitchen leadership or management experience in a high-volume restaurant. • Strong knowledge of food safety and sanitation regulations. • Experience with inventory management, ordering, and cost control. • Ability to lead, motivate, and develop team members. • Excellent organizational and communication skills. • Ability to work flexible schedules, including nights, weekends, and holidays. • Food Handler and Food Manager certifications preferred. • Strong problem-solving skills and ability to perform in a fast-paced environment. Physical Requirements • Ability to stand for extended periods. • Lift and carry up to 50 pounds. • Work in hot, fast-paced kitchen environments. This role is critical to maintaining Seventy Six Tavern's standards for food quality, operational excellence, and guest satisfaction.