Kitchen Manager

1 year

About Us
Were a bustling open kitchen wood fired pizza restaurant with an attached bowling alley, known for our commitment to fresh, locally sourced, and organic ingredients whenever possible. Our fun, family-friendly atmosphere and dedication to quality make us a favorite in the community. We are currently seeking a passionate and experienced Kitchen Manager to lead our back-of-house (BOH) team and ensure that all culinary operations meet our high standards of consistency, quality, and safety.

Key Responsibilities

1. Leadership & Team Building

• Serve as a strong, responsible leader who upholds the companys mission and values.
• Maintain a positive, can-do attitude, fostering a respectful, team-oriented environment.
• Oversee training, development, and motivation of new and existing kitchen staff.

• Enforce all existing and new company rules, policies, and procedures.
• Ensure all BOH staff are trained on the safe operation of kitchen equipment, utensils, and sanitation requirements.
• Comply with all federal, state, and local health, safety, and labor regulations.

• Create and maintain BOH schedules based on anticipated business activity.
• Ensure staffing aligns with labor cost objectives and operational needs.

• Uphold our high standards of service, quality, consistency, and cleanliness.
• Maintain appropriate cleaning schedules for floors, mats, walls, hoods, and food storage areas.
• Conduct regular equipment inspections to ensure everything is clean and in proper working condition.

• Order products according to pre-determined specifications, verifying correct unit counts and condition.
• Emphasize organic and locally sourced products whenever possible.
• Manage product storage, rotation, and dating procedures to minimize waste and control food costs.

• Ensure all menu items are prepared according to recipes, portion sizes, cooking methods, and presentation standards.
• Monitor inventory usage, maintain monthly logs, and track waste for cost control.

• Maintain proper food holding and refrigeration temperature control points.
• Oversee daily prep lists, coordinate product requisitions, and ensure smooth service flow.
• Collaborate with front-of-house (FOH) and management teams to optimize the guest experience.

Qualifications

• Proven experience in a supervisory or managerial role within the restaurant industry.
• Excellent communication skills, capable of effectively liaising with managers, kitchen/dining room personnel, and guests.
• Ability to thrive in a fast-paced environment, juggling multiple tasks while maintaining composure.
• Physical stamina to stand for extended periods (up to 12 hours) and lift up to 50 pounds.
• Willingness to work around 50 hours per week, accommodating varying schedules.
• Proficient with POS systems, inventory software, and online ordering platforms.
• Current food service sanitation certificate (ServSafe or equivalent).

Key Attributes

• Integrity: Upholds the companys mission and values, fostering trust among team members.
• Responsibility: Demonstrates ownership of the BOH operations, from scheduling to quality control.
• Team Player: Motivates and mentors staff, creating a cohesive and positive work environment.
• Attention to Detail: Monitors recipes, food handling, and safety procedures meticulously.
• Adaptability: Responds effectively to the restaurants evolving needs and any unexpected challenges.

How to Apply
If youre passionate about leading a team, committed to culinary excellence, and eager to be part of a fun and dynamic pizza-and-bowling venue, wed love to hear from you! Please send your resume and a brief cover letter explaining why youre the ideal candidate to [Contact Email/Link].

Join us in delivering an outstanding dining experience where high-quality food, a friendly atmosphere, and a love for local, organic ingredients are at the heart of everything we do!

Compensation: Hourly (Based on Experience)

Leadership

Team Building

Policy enforcement

Safety Compliance

Scheduling

Labor Management

Culinary Standards

Quality Control

Inventory Management

Ordering

Recipe Control

Portion Control

Operational Efficiency

Communication

Physical Stamina

Attention to Detail

Adaptability

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