Kitchen Manager
$58,000–$62,000 year
On-siteCarmel, Indiana, United States
Job Summary
Lead all daily back-of-house operations, ensuring team performance, food quality, safety, and cleanliness standards are consistently met. Directly supervise kitchen staff through scheduling, coaching, performance evaluations, and corrective actions while overseeing food cost control, inventory management, and vendor ordering. Collaborate with the General Manager and Executive Culinary Team to implement systems, improve productivity, and drive culinary excellence. Own the full lifecycle of staffing, including recruitment, hiring, onboarding, and development, while building training plans to ensure long-term leadership continuity. Perform kitchen audits, monitor preparation and plating, and lead pre-shift huddles to reinforce expectations and address improvement opportunities. Work a flexible schedule including nights, weekends, and holidays in a high-volume, full-service restaurant environment.
Required Qualifications
- Minimum 3 years in a culinary leadership role within a high-volume, full-service environment
- Proven ability to lead, coach, and develop teams
- Strong understanding of labor management, inventory systems, and food safety regulations
- Excellent communication, problem-solving, and organizational skills
- Ability to work a flexible schedule, including nights, weekends, and holidays
- Minimum of 3 years of culinary leadership experience in a high-volume, full-service restaurant environment
- Proven track record of leading and developing BoH teams
- Strong knowledge of kitchen operations, food safety standards, and inventory/labor management systems
- Ability to read, write and speak fluently, in the primary language of the property location
- Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations
- Ability to write reports, business correspondence, and interpret procedure manuals
- Ability to effectively present information and respond to questions from groups of employees, clients, customers, and the public
- Ability to define and solve problems, dealing with a variety of variables in situations where only limited standardization exists
- Ability to successfully re-prioritize tasks in a moment's notice
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
- Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios
- Ability to meet budgets in all areas of cost control with consistent focus on cost of sales and payroll
- sufficient physical ability and mobility to work in a restaurant setting
- to stand or sit for prolonged periods of time
- to frequently stoop, bend, kneel, crouch, reach, and twist
- to lift, carry, push, and/or pull light to heavy amounts of weight
- to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard
- to verbally communicate to exchange information
Desired Qualifications
- Experience with training, coaching, and performance management of hourly staff preferred
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