Kitchen Manager

Lead the kitchen by coaching and developing back-of-house team members through pre-shift meetings and ongoing conversations. Manage daily operations by scheduling cooks and dough production, maintaining staffing levels, and monitoring inventory and product receiving. Ensure food safety compliance by leading sanitation efforts, checking temperature logs, and enforcing health department standards. Drive results by managing food cost, minimizing waste, and ensuring recipe compliance across every shift. Partner with the General Manager to achieve restaurant goals while maintaining a clean, organized, and efficient environment.