High-Volume Kitchen Operations Leader

Miskiri Hospitality Group; Owings Mills (MD); On-site; USD 65,000 - 90,000; Full time

Job summary

Miskiri Hospitality Group in Owings Mills, MD, seeks a Kitchen Manager to lead back-of-house operations, control costs, and uphold standards during peak service. You will manage recipes, inventory, scheduling, and sanitation, while collaborating with front-of-house to ensure smooth service and consistent quality.

Ideal candidates have 3+ years in professional kitchens, a ServSafe Manager certification or plan to obtain it within 60 days, and strong leadership and communication skills.

Qualifications

• 3+ years in a professional kitchen with 1–2 years in supervision/management.
• Track record managing food and labor cost to target with specifics if possible.
• Comfortable running a high-volume service and stepping onto any station.
• ServSafe Manager certification required or obtainable within 60 days.
• Working knowledge of POS system, inventory software, and scheduling tools; solid with spreadsheets.
• Strong communicator who can lead a diverse team and uphold standards.
• Organized enough to handle ordering, scheduling, and admin tasks.
• Conversational Spanish a plus.

Responsibilities

• Run BOH during service — expedite, jump on stations, keep ticket times in range.
• Maintain recipe and plating specs across all stations and correct drift.
• Open/close kitchen with line checks, temp logs, and nightly walkthroughs.
• Partner with FOH management on service flow, 86s, large parties, and events.
• Hit food cost targets via portion control, waste tracking, and yield management.
• Place orders with vendors; receive deliveries and verify pricing against invoices.
• Run weekly and period-end inventory and reconcile usage.
• Build and manage BOH schedule to meet labor targets.
• Flag cost variances and equipment issues with proposed fixes.
• Recruit, interview, onboard, and train BOH staff; coach and conduct check-ins.
• Develop a bench; cross-train cooks and develop leads.
• Maintain a professional kitchen tone and avoid yelling or cutting corners.
• Maintain health dept standards and lead inspections; HACCP and labeling.
• Ensure staff hold required food safety certifications.
• Contribute to menu development, cost out items, and train team on new items.

Skills

Kitchen management

Food cost control

Labor cost control

Staff training

Safety compliance

Communication

Time management

Tools

POS system

Inventory software

Scheduling tools

Job description

Miskiri Hospitality Group in Owings Mills, MD, seeks a Kitchen Manager to lead back-of-house operations, control costs, and uphold standards during peak service. You will manage recipes, inventory, scheduling, and sanitation, while collaborating with front-of-house to ensure smooth service and consistent quality.

Ideal candidates have 3+ years in professional kitchens, a ServSafe Manager certification or plan to obtain it within 60 days, and strong leadership and communication skills.