Back-of-House Kitchen Manager: Lead, Optimize & Grow

YOMG; Brisbane; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Employee discount

Training and development

Hands-on team environment

Job summary

YOMG is seeking an experienced Back of House Manager in Brisbane to lead a high‑volume kitchen, oversee production planning, food cost controls, and ensure the YOMG standard is met in every service. You will develop a capable BOH team, manage rosters and training, ensure food safety and allergen controls, and work closely with Front of House to ensure smooth service.

This hands‑on leadership role offers ongoing training, the chance to implement new recipes and equipment, and a fast paced

Qualifications

• Proven experience leading a high-volume kitchen or quick-service back-of-house.
• Strong knowledge of food safety, production planning, inventory and cost-control.
• Experience with rostering, labour management and team performance.
• Food Safety Supervisor certification or willingness to obtain it promptly.

Responsibilities

• Lead, coach and develop back of house supervisors and team members.
• Plan rosters, preparation, station coverage and training around forecast demand.
• Own recipe compliance, product quality, order accuracy and kitchen throughput.
• Manage ordering, receiving, stocktakes, variances, yields, food cost and waste.
• Maintain the food safety program and allergen, hygiene, cleaning and traceability controls.
• Coordinate equipment maintenance and elevate issues that may affect trade.
• Implement new products, recipes, equipment and operational systems.

Skills

Kitchen management

Food safety

Production planning

Inventory control

Cost control

Roster management

Team leadership

Attention to detail

Education

Food Safety Supervisor certification

Job description

YOMG is seeking an experienced Back of House Manager in Brisbane to lead a high‑volume kitchen, oversee production planning, food cost controls, and ensure the YOMG standard is met in every service. You will develop a capable BOH team, manage rosters and training, ensure food safety and allergen controls, and work closely with Front of House to ensure smooth service.

This hands‑on leadership role offers ongoing training, the chance to implement new recipes and equipment, and a fast paced