Kitchen Manager (Silver Spring)

Description

Summary: The Kitchen Manager oversees all back-of-house operations, ensuring food quality, kitchen efficiency, staff leadership, inventory control, and adherence to health and safety standards. Highlights: 1. Oversee daily kitchen operations and food production 2. Manage BOH staff scheduling, hiring, training, and performance 3. Ensure consistent food quality, presentation, and portion control Position Summary The Kitchen Manager oversees all back-of-house operations, ensuring food quality, kitchen efficiency, staff leadership, inventory control, and adherence to health and safety standards. This role is responsible for managing kitchen staff, controlling food and labor costs, maintaining consistency in menu execution, and supporting overall restaurant profitability while upholding the restaurant’s culinary standards. Key Responsibilities ● Oversee daily kitchen operations and food production ● Manage BOH staff scheduling, hiring, training, and performance ● Ensure consistent food quality, presentation, and portion control ● Monitor food costs, waste, and inventory levels ● Order supplies and maintain vendor relationships ● Enforce food safety, sanitation, and health department compliance ● Maintain equipment functionality and coordinate repairs ● Develop prep systems and operational efficiency ● Support menu updates, specials, and seasonal offerings ● Collaborate with FOH management for seamless service execution ● Handle kitchen staffing issues, disciplinary actions, and coaching Qualifications ● 3–5+ years of kitchen management or chef leadership experience ● High-volume brunch or full-service restaurant experience preferred ● Strong leadership and communication skills ● Knowledge of food safety regulations and kitchen compliance ● Experience with inventory systems and food ordering ● Ability to manage labor and food cost percentages ● Flexible availability including weekends and holidays Preferred Skills ● ServSafe certification or equivalent ● Experience with brunch-focused menus ● Strong prep and line management systems ● Equipment maintenance knowledge ● Cost analysis and budgeting experience Performance Metrics ● Food cost percentage ● Labor cost percentage ● Ticket times ● Health inspection scores ● Staff retention ● Waste reduction ● Guest food quality feedback