Kitchen Manager

The Opportunity: We are seeking a systems-driven Chef Manager to lead our 75-seat open-concept kitchen. Unlike a traditional Executive Chef role, this position focuses on the consistent execution of a high-quality, standardized menu and efficient labor management. You will be the on-site "Sgt. Major" of the kitchen, working the line alongside 4 hourly cooks while managing the daily operations, training, and inventory. Core Responsibilities: On-Site Leadership: Directly manage 4 hourly line cooks; training them to be cross-functional across all stations (Hot, Fry/Grill, Expo, Cold). Working the Line: This is a hands-on role. You will work active service shifts to ensure quality control and minimize the need for extra hourly staff. Systems Management: Maintain daily inventory counts to support remote ordering; manage prep lists and ensure all SOPs (Standard Operating Procedures) are followed. Quality Assurance: Act as the final checkpoint for every plate in our open kitchen, maintaining high standards for the seasonal focused menu. Qualifications: 3+ years in a kitchen leadership role (Kitchen Manager, Sous Chef, or Lead Line Cook). Strong inventory and cost-control skills. ServSafe Certification. Pay: $60,048.05 - $72,315.93 per year Work Location: In person