Kitchen Manager
$57,000–$67,000 year
On-siteMinneapolis, Minnesota, United States
Job Summary
Oversee kitchen staff and food quality consistency by regularly testing for standards, implementing waste-minimizing practices, and solving food inconsistencies in the moment. Conduct inventory, assist with prep list adjustments, and manage kitchen ordering and supply submissions. Streamline back-of-house operations by enforcing safety and sanitation standards, monitoring labor costs, and overseeing active kitchen service. Supervise the BOH team, collaborate on hiring and performance management, and develop staff through coaching and role modeling. Maintain a positive work culture while ensuring compliance with company-wide policies. Night and weekend availability required.
Required Qualifications
- Management experience
- Experience supervising and training teams
- A love for hospitality and the unique culture of restaurants
- A desire and ability to perpetuate a positive work culture
- A thirst to learn, develop oneself, and an openness to constructive criticism
- Experience working with diverse teams
- Night and weekend availability
Desired Qualifications
- Ability to speak conversational Spanish preferred but not required
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