Pay: $22.00 - $24.00 per hour

Job description:

Position Overview

We’re looking for a hands-on Kitchen Manager with 2 years experience to lead the back-of-house operations of a high-volume, full-service gastro pub. This role is responsible for maintaining food quality, managing kitchen staff, controlling costs, and ensuring a clean, safe, and efficient kitchen environment. The ideal candidate thrives in a fast-paced setting and takes pride in consistency, leadership, and execution.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations, ensuring smooth service during all shifts
• Maintain consistent food quality, presentation, and portion standards
• Ensure all recipes and plating meet brand expectations
• Monitor ticket times and coordinate with front-of-house for efficient service

Staff Management

• Hire, train, schedule, and develop kitchen staff
• Lead by example—working alongside the team during peak hours
• Create a positive, accountable kitchen culture
• Handle performance management and disciplinary actions when needed

Inventory & Cost Control

• Manage food ordering, inventory levels, and vendor relationships
• Control food cost, waste, and portioning to meet targets
• Conduct regular inventory counts and track variances
• Maintain proper storage and rotation (FIFO)

Food Safety & Compliance

• Ensure compliance with all health department regulations
• Maintain cleanliness and organization of all kitchen areas
• Enforce proper food handling, sanitation, and safety procedures

Menu Execution

• Collaborate with ownership/GM on menu updates and specials
• Ensure proper execution of gastro pub-style menu items (scratch cooking, elevated comfort food, etc.)
• Assist with seasonal menu planning and costing

Qualifications

• 2+ years experience as a Kitchen Manager, Sous Chef, or similar leadership role
• Experience in a full-service, high-volume restaurant (gastro pub experience preferred)
• Strong knowledge of food cost control and kitchen systems
• Proven leadership and team-building skills
• Ability to work nights, weekends, and holidays
• ServSafe certification (or willingness to obtain)

What We’re Looking For

• Strong leadership without ego—someone who earns respect, not demands it
• Organized and detail-oriented under pressure
• A problem-solver who takes ownership
• Passion for food quality and consistency
• Reliable and driven to improve operations

Benefits (optional section)

• Competitive pay
• Bonus opportunities
• Employee meals
• Growth opportunities within the company

Benefits:

• Employee discount

People with a criminal record are encouraged to apply

Work Location: In person