Kitchen Manager
$50,000–$65,000 year
On-siteSt. Johns, Florida, United States or Saint Johns, Michigan, United States
Job Summary
Oversee daily kitchen operations to ensure food quality, safety, and presentation meet Walk-On's standards while managing financial performance and maintaining compliance with food safety regulations. Supervise the Back of House team through training, scheduling, and coaching, monitor inventory and labor costs to control COGS, and investigate food quality complaints promptly. Work up to 60 hours per week, including long shifts on weekends or holidays, and lift up to 50 lbs. Requires minimum 2 years of management experience in a full-service, high-volume restaurant. Join a nationally recognized brand known for scratch-made dishes with a Louisiana flair and a culture that treats every team member like family.
Required Qualifications
- Minimum 2 years of management experience in a full-service, high-volume restaurant
- Proven success in culinary leadership and operational management
- Strong communication, organizational, and team-building skills
- Must comply with all health, safety, and labor regulations
- Able to work up to 60 hours per week, including long shifts on weekends or holidays
- Must be able to lift up to 50 lbs and stand for extended periods
Desired Qualifications
- Culinary school background
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