Hands-On Kitchen Manager to General Manager Path

OnePack Hospitality Group; Gretna (LA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Bonus based on performance

Competitive salary

Health insurance

Paid time off

Profit sharing

Training & development

Flexible schedule

Free uniforms

Employee discounts

Job summary

Legacy Kitchen Steak + Chop is seeking an experienced, hands-on Kitchen Manager to lead the back-of-house team and grow into leadership. The Kitchen Manager runs the kitchen, overseeing food quality, team leadership, food safety, inventory, labor management, cleanliness, and cost control, while collaborating with the General Manager for smooth execution.

At times, the role serves as Manager on Duty, supporting the dining room and guest experience.

Qualifications

• Previous kitchen-management or comparable leadership experience.
• Strong working knowledge of kitchen systems, food production, inventory, and cost.
• Demonstrated ability to lead and hold accountable.
• Strong communication skills and confidence to interact professionally with guests at all times.

Responsibilities

• Lead daily back-of-house operations with a hands-on management approach.
• Direct food preparation and service to ensure consistent quality, presentation, and timing.
• Conduct kitchen shift-change walkthroughs daily.
• Complete and enforce line checks, temperature logs, and food-quality assessments.
• Ensure the kitchen is clean, organized, and ready for every service.
• Step into any kitchen station to support the team and protect guests.
• Coordinate with the General Manager to maintain efficient communication and service flow.

Skills

Kitchen management

Leadership

Food safety

Guest communication

Inventory management

Cost control

POS scheduling systems

Education

ServSafe Manager certification

Tools

POS systems

Job description

Legacy Kitchen Steak + Chop is seeking an experienced, hands-on Kitchen Manager to lead the back-of-house team and grow into leadership. The Kitchen Manager runs the kitchen, overseeing food quality, team leadership, food safety, inventory, labor management, cleanliness, and cost control, while collaborating with the General Manager for smooth execution.

At times, the role serves as Manager on Duty, supporting the dining room and guest experience.