Kitchen Manager

Nan's Kitchen; Andover (MA); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

Health insurance

Job summary

Nan's Kitchen is seeking a Kitchen Manager to lead the back-of-house operations at our bustling restaurant in Andover, MA. You will supervise kitchen staff, manage food production, and optimize inventory to maintain cost efficiencies while upholding the highest food-safety standards.

Collaborate with leadership to ensure seamless kitchen operations and excellent service. The ideal candidate brings hands-on leadership in a high-volume setting, a strong focus on sanitation, safety, and team

Qualifications

• Experience in kitchen management in a high-volume food service setting.
• Strong leadership and organizational skills.
• Ability to multitask in a fast-paced environment.
• Cleanliness and sanitation knowledge.
• Interpersonal skills and empathy.
• Capable of lifting up to 50 pounds.
• Familiarity with cost control and inventory management.
• ServSafe or similar certifications.
• Flexible to work varied shifts.

Responsibilities

• Manage kitchen inventory and ordering; optimize food costs.
• Schedule and supervise kitchen staff; ensure training.
• Oversee food preparation and line checks for quality.
• Enforce health and safety compliance in the kitchen.
• Maintain open communication with management and resolve issues.
• Maintain back-of-house systems and daily walkthroughs.

Skills

Leadership

Organization

Multitasking

Interpersonal skills

Physical stamina

Cost control

Tools

Scheduling software

Inventory management tools

Job description

Benefits

• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free food & snacks
• Free uniforms
• Health insurance

Position Overview

We are seeking a dedicated Kitchen Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Key Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Qualifications

• Proven experience in kitchen management or a similar role in a high-volume food service setting.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team.
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
• Familiarity with cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Flexibility to work various shifts, including weekends, evenings, and holidays.

Compensation: $60,000.00 - $75,000.00 per year

Nan's Kitchen

Nan's Kitchen

OUR PURPOSE

The purpose of Nan's is to connect communities through the power of agriculture & nutritious food by partnering with local providers and lessening the carbon footprint

OUR VISION

Our vision is to deliver fresh, wholesome, and nostalgic meals to individuals, families and groups. Through responsible & sustainable sourcing practices, our food is grown as close to home as possible, leaving the flavors and nutrients to travel the shortest possible distance from field to fork, resulting in a meal you can quite literally, "feel good about"

CORE VALUES

Respect

For the food, the farmers and our equipment; for each other, our time, feelings, different perspectives and ideas & opinions that are not your own

Integrity

We are scratch made and genuine, integrity is core to how we act, plan, cook, and execute to ensure the highest quality of food & customer service

Intention

With our mission, our flavors, our words and our actions

Collaboration

It takes a village. We celebrate mutual respect for our own weaknesses as well as the strengths & weaknesses of others

Gratitude

For the opportunity to share our delicious food with the community; for the hard work of our friends & teammates, our vendor’s commitment, our opportunity to grow and share knowledge & food with each other