High-Volume Kitchen Manager — Lead Food Quality & Team

COPELANDS OF NEW ORLEANS INC; Elmwood (LA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life Insurance

Disability insurance

Competitive pay

Bonus potential

Retirement plan

Paid vacation

Recognition program

Job summary

Copeland’s of New Orleans is seeking an experienced Kitchen Manager to lead a fast-paced, high-volume kitchen. You will uphold recipes, manage costs, and drive labor efficiency while building a strong BOH team.

The role emphasizes food quality, sanitation, training, and daily operations in a full-service setting, reporting to the General Manager and aiming for outstanding guest experiences and financial results.

Qualifications

• 2+ years of Kitchen Management experience in a full-service restaurant.
• Proven ability to manage food cost and labor cost.
• Experience with inventory systems, prep planning, and forecasting.
• Strong leadership presence in high-volume environments.
• Experience in training and developing line cooks and prep teams.
• Proficiency in basic reporting and restaurant systems.

Responsibilities

• Upholding and enforcing all Copeland’s recipes, specs, systems, and food standards.
• Managing food cost, inventory levels, ordering, and waste control.
• Driving labor efficiency through smart scheduling and productivity management.
• Leading kitchen shifts with urgency, organization, and attention to detail.
• Training, developing, and retaining BOH team members.
• Maintaining food safety, sanitation, and cleanliness standards at the highest level.
• Partnering with the General Manager to hit financial and operational goals.
• Ensuring every guest receives consistently high-quality food.

Skills

Kitchen management

Food cost control

Labor management

Staff training

Food safety

Leadership presence

Tools

Inventory systems

Job description

Copeland’s of New Orleans is seeking an experienced Kitchen Manager to lead a fast-paced, high-volume kitchen. You will uphold recipes, manage costs, and drive labor efficiency while building a strong BOH team.

The role emphasizes food quality, sanitation, training, and daily operations in a full-service setting, reporting to the General Manager and aiming for outstanding guest experiences and financial results.