Kitchen Leader: High-Volume Ops & Team Development

The Pit and the Peel; Richmond (VA); On-site; USD 55,000 - 75,000; Full time

Job summary

Pit & Peel Inc in Richmond, VA is seeking a passionate Kitchen Manager to lead our culinary team and ensure high-volume operations run smoothly, safely, and creatively.

You will train and develop staff, monitor food quality and presentation to uphold brand standards, manage food costs and inventory, and coordinate with front-of-house to deliver exceptional guest experiences.

Flexibility for nights, weekends and holidays is required as part of a fast-paced, welcoming kitchen culture.

Qualifications

• 5+ years of kitchen management or back of house experience in fast paced environment.
• Strong knowledge of food safety standards and ServSafe certification (preferred).
• Proven ability to lead, motivate and develop a kitchen team.
• Experience with food cost control, ordering and inventory management.
• Ability to work in a fast-paced, high-volume kitchen setting.
• Create specials that follow trends and business brand.
• Excellent communication and organizational skills.
• Flexible availability including nights, weekends and holidays.

Responsibilities

• Oversee all daily kitchen operations, ensuring smooth and efficient food production
• Manage, train and mentor kitchen staff to maintain high performance and morale
• Monitor food quality, consistency and presentation to uphold brand standards
• Control food and labor costs through smart scheduling and inventory management
• Maintain strict compliance with food safety, sanitation and health code regulations
• Coordinate with front-of-house management to ensure seamless service flow
• Order supplies, manage vendor relationships and track kitchen inventory

Skills

Kitchen management

Team leadership

Food cost control

Inventory management

Food safety

ServSafe (preferred)

Job description

Pit & Peel Inc in Richmond, VA is seeking a passionate Kitchen Manager to lead our culinary team and ensure high-volume operations run smoothly, safely, and creatively.

You will train and develop staff, monitor food quality and presentation to uphold brand standards, manage food costs and inventory, and coordinate with front-of-house to deliver exceptional guest experiences.

Flexibility for nights, weekends and holidays is required as part of a fast-paced, welcoming kitchen culture.