Kitchen Manager

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

South Bank, South Brisbane QLD, Australia

Full time

YOMG is looking for an experienced Back of House Manager who can build a strong kitchen team and deliver consistent results across food safety, quality, speed and cost.

You will lead the day-to-day back of house operation, from production planning and team capability to food cost, stock, waste and equipment. Working closely with Front of House and venue leadership, you will make sure the kitchen is ready for trade and every order meets the YOMG standard.

What You Will Do

• 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.

What You Will Bring

• Proven experience leading a high-volume kitchen or quick-service back of house operation.
• Strong food safety, production planning, inventory and cost-control knowledge.
• Confidence managing rosters, labour and team performance.
• A calm, practical leadership style and strong attention to detail.
• Food Safety Supervisor certification or willingness and eligibility to obtain it promptly.

What You Can Expect

• Support and training to help you perform confidently in your role.
• Employee discount.
• A hands-on team environment where everyone contributes to the guest experience.

If you enjoy building kitchen capability and balancing quality, pace and commercial performance, we would love to hear from you.