Kitchen Manager

YOMG; City Of Swan; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Employee discount

Hands-on team environment

Job summary

YOMG is seeking an experienced Back of House Manager to 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.

Qualifications

• 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.

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

Leadership

Food safety

Production planning

Inventory management

Cost control

Roster management

Team management

Food Safety Supervisor

Certification readiness

Job description

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.