Kitchen Manager

Swiss Butter; Berlin; On-site; EUR 42,000 - 64,000; Full time

Job summary

Swiss Butter is seeking a Kitchen Manager to own kitchen performance during service within a parallel command model. You will translate demand into prep, manage KDS flow, ensure final plate quality, and maintain HACCP/CCP compliance while controlling food costs and inventory truth.

You will lead and certify the kitchen team, coordinate with FOH and Restaurant Manager, and ensure equipment readiness and close readiness for the next day.

Qualifications

• Strong command of kitchen operations, HACCP/CCP, food-safety management, inventory/waste and equipment readiness.
• Complete current Kitchen Manager full-kitchen practical certification before independent duty.
• For internal progression, hold current Grill Master certification and complete the Kitchen Manager Development Plan; external candidates require equivalent kitchen-leadership experience.
• Ability to lead and certify kitchen roles while coordinating effectively with FOH and Restaurant Manager.

Responsibilities

• Translate demand into production/prep priorities and verify the approved T-60 kitchen readiness standard.
• Oversee receiving, quality, FIFO, storage and inventory truth across the kitchen.
• Verify equipment startup/readiness to approved technical SOPs including grill/Josper, fryer, bain-marie and cold storage.
• Command KDS/ticket flow, assign protein/sides calls and protect kitchen ticket-time execution.
• Perform and own the final technical plate check and release only compliant food to the pass.
• Own kitchen HACCP/CCP, allergen technical containment and food-safety corrective action; elevate broader store incidents to the Restaurant Manager.
• Own food-cost drivers, IMS accuracy, inventory/waste investigation and corrective action.
• Staff, deploy and develop the kitchen team.
• Issue final competency certifications for Kitchen Helper, Kitchen Cook and Grill Master only when the required evidence and practical standard are met.
• Own kitchen equipment, maintenance and supply continuity and activate/escalate approved playbooks when failures occur.
• Verify kitchen close, CCP completion, product storage, sanitation and next-day readiness before sign-off.
• Maintain the FOH/RM interface and accurate kitchen reporting without blurring command ownership.

Skills

Kitchen operations

HACCP/CCP

Food safety management

Inventory management

Equipment readiness

Tools

KDS/Pass control

SOPs

Job description

Summary of Position

Swiss Butter is a restaurant brand built around a simple idea: steak, fries and our secret sauce, done right, every time. As we grow into new restaurants and markets our aim stays the same: protect what people love about Swiss Butter and deliver it consistently, wherever we go.

We hire you for who you are. We teach you what you need to know. You prove yourself. You grow. We are not for everyone.

Who We Are

Swiss Butter is a restaurant brand built around a simple idea: steak, fries and our secret sauce, done right, every time. As we grow into new restaurants and markets our aim stays the same: protect what people love about Swiss Butter and deliver it consistently, wherever we go.

We hire you for who you are. We teach you what you need to know. You prove yourself. You grow. We are not for everyone.

Summary of Position

The Kitchen Manager independently owns kitchen operating performance during service within Swiss Butter's parallel command model. The role translates demand into preparation, commands KDS/ticket flow and final plate quality, owns HACCP/CCP and allergen technical containment, controls food-cost drivers and inventory truth, develops the kitchen team and verifies the kitchen close and next-day readiness.

Key Performance Areas (KPAs)

• Kitchen Demand, Prep & Readiness
• KDS, Pass & Product Quality
• Food Safety, Allergen & Compliance
• Food Cost, IMS, Waste & Inventory
• Team Leadership & Certification
• Equipment, Continuity & Close

Duties & Responsibilities

Kitchen Demand, Prep & Readiness

• Translate demand into production/prep priorities and verify the approved T-60 kitchen readiness standard.
• Oversee receiving, quality, FIFO, storage and inventory truth across the kitchen.
• Verify equipment startup/readiness to approved technical SOPs including grill/Josper, fryer, bain-marie and cold storage.

KDS, Pass & Product Quality

• Command KDS/ticket flow, assign protein/sides calls and protect kitchen ticket-time execution.
• Perform and own the final technical plate check and release only compliant food to the pass.

Food Safety, Allergen & Compliance

• Own kitchen HACCP/CCP, allergen technical containment and food-safety corrective action; elevate broader store incidents to the Restaurant Manager.

Food Cost, IMS, Waste & Inventory

• Own food-cost drivers, IMS accuracy, inventory/waste investigation and corrective action.

Team Leadership & Certification

• Staff, deploy and develop the kitchen team.
• Issue final competency certifications for Kitchen Helper, Kitchen Cook and Grill Master only when the required evidence and practical standard are met.

Equipment, Continuity & Close

• Own kitchen equipment, maintenance and supply continuity and activate/escalate approved playbooks when failures occur.
• Verify kitchen close, CCP completion, product storage, sanitation and next-day readiness before sign-off.
• Maintain the FOH/RM interface and accurate kitchen reporting without blurring command ownership.

Key Performance Indicators (KPIs)

• Kitchen achieves the approved T-60 readiness standard with accurate prep, receiving and equipment checks.
• Only technically compliant plates are released from the kitchen.
• HACCP/CCP, allergen containment and food-safety corrective controls are executed without compromise.
• IMS, inventory and waste records are accurate and material food-cost variances are investigated.
• Kitchen Helper, Kitchen Cook and Grill Master certifications are issued only on demonstrated competence and required evidence.
• Kitchen close, CCP, storage, sanitation and next-day readiness are verified before sign-off.

Qualifications

• For internal progression, hold current Grill Master certification and complete the Kitchen Manager Development Plan; external candidates require equivalent kitchen-leadership experience.
• Strong command of kitchen operations, HACCP/CCP, food-safety management, inventory/waste and equipment readiness.
• Ability to lead and certify kitchen roles while coordinating effectively with FOH and Restaurant Manager.
• Complete current Kitchen Manager full-kitchen practical certification before independent duty.

Core Competencies

• Leadership & Coaching - Sets clear expectations, develops people and corrects execution in real time.
• Decision Making & Judgment - Makes timely decisions using facts, standards and published authority.
• Operational Discipline - Protects the operating rhythm, evidence and controls under pressure.
• Communication & Collaboration - Creates clear handovers and strong cross-role coordination.
• Problem Solving - Finds root causes, assigns corrective action and distinguishes local from systemic issues.
• Accountability & Integrity - Owns outcomes and maintains truthful records, escalation and follow-through.

Technical Skills

Advanced knowledge of production planning, KDS/pass control, food safety, allergens, equipment SOPs, food cost/IMS and kitchen leadership. Current Kitchen Manager certification is required before independent kitchen command.

Where It Leads

Kitchen Manager (you are here) > Assistant Restaurant Manager (management route) > Restaurant Manager > Area Manager; a Kitchen Quality specialist branch requires separate approved role architecture

To earn Assistant Restaurant Manager:

• Assignment Policy: Complete at least one year as Kitchen Manager before permanent progression unless an approved People OS exception applies; complete the 6-month ARM Development Plan.
• Swiss Butter Academy: Maintain current Kitchen Manager certification and complete ARM learning, FOH/guest practical assessment and ARM certification before independent ARM duty.
• Performance: Meet the published People OS promotion performance gate for the relevant cycle.
• Dual 80 Principle: Demonstrate at least 80% readiness against the destination-role Responsibility Register, with a named successor at least 80% ready against your current role where a permanent promotion is involved.
• Culture: Hold current culture-gate evidence and demonstrate the 5 H's consistently: hunger, hustle, humility, hardiness, heart.
• Role Availability & Approval: The destination role must be approved/open and the verified promotion or transfer pack must receive the required approval.