Kitchen Manager

• Run day-to-day kitchen operations across all shifts, working the line as needed
• Maintain recipe, portion, plating, and ticket-time standards through peak volume
• Manage POS, kitchen display, and online/third-party ordering workflows
• Partner with the Sales team so group events, parties, and buyouts execute to expectation

• Serve as the location's food safety lead and primary contact during health inspections
• Maintain temperature logs, cooling and reheating procedures, date marking, and cross-contamination controls
• Manage allergen protocol for all nine major allergens, including sesame, and ensure staff can respond accurately to guest allergy questions
• Keep sanitation, warewashing, and chemical dilution standards in compliance at all times
• Conduct self-audits ahead of inspections and correct findings on documented timelines

• Train and enforce safe knife handling, hot oil and fryer procedures, burn prevention, and safe equipment operation
• Maintain chemical safety standards including proper labeling and accessible Safety Data Sheets
• Own slip-and-fall prevention: floor condition, spill response, non-slip footwear compliance
• Ensure equipment is guarded, maintained, and taken out of service when unsafe
• Report and document all injuries and near-misses immediately, and act on the causes

• Assist with interviewing, hiring, onboarding, and scheduling
• Train staff to standard and verify certifications stay current
• Coach performance directly and consistently
• Contribute wherever the building needs support — this is a hands-on, all-hands environment

• Manage inventory, par levels, and weekly purchasing through approved vendors
• Control food cost, waste, and shrink against budget
• Schedule to labor targets without compromising service or safety

• Kitchen supervisory or management experience in restaurant, hospitality, or entertainment food service
• Certified Food Protection Manager (ServSafe or equivalent) — required within 30 days of hire; current certification strongly preferred
• Working knowledge of food cost, inventory, and labor scheduling
• Comfort with POS, scheduling, and inventory software
• Ability to stay organized and level-headed in a high-volume, fast-paced environment
• Clear communication with guests, staff, and ownership
• High school diploma or equivalent experience

With or without reasonable accommodation, this role requires:

• Lifting, pushing, and pulling 50+ lbs
• Standing and walking for extended periods
• Bending, stooping, kneeling, and climbing stairs or ladders
• Working in hot and cold environments
• Walking on wet or slippery surfaces
• Constant use of hands and arms
• Operating commercial kitchen equipment
• Working evenings, weekends, and holidays