Kitchen Manager

Point Nine; Andover (KS); On-site; USD 40,000 - 50,000; Full time

Benefits offered by this job

Full benefits after 60 days

Competitive pay

Job summary

Point 9 Trailside Eatery is seeking a dependable, hands-on Kitchen Manager to lead our Back of House team and oversee the daily operation of the kitchen. This leadership role focuses on food quality, kitchen execution, team development, labor, inventory, food cost, cleanliness, and food safety.

The Kitchen Manager is expected to lead by example, stay involved during service, and take ownership of the overall kitchen operation, working around a 50-hour work week and coordinating with management

Qualifications

• Prior kitchen leadership or management experience required.
• Strong knowledge of restaurant kitchen operations.
• Experience with food cost, inventory, ordering, and labor management.
• ServSafe Manager Certification preferred.
• Ability to work approximately 50 hours per week, including weekends.

Responsibilities

• Lead and oversee daily Back of House operations.
• Ensure the kitchen is properly staffed, stocked, organized, and prepared for service.
• Monitor food quality, ticket times, portioning, presentation, and consistency.
• Work alongside the team during busy and high-volume service.
• Ensure recipes, food-safety procedures, sanitation, and cleanliness standards are followed.
• Manage inventory, ordering, receiving, FIFO rotation, food waste, and food cost.
• Assist with kitchen scheduling and monitor labor throughout each shift.
• Assign daily prep, cleaning, and production responsibilities.
• Train, coach, and hold Back of House employees accountable.
• Help develop lead cooks and future kitchen leaders.
• Communicate staffing, equipment, product, and operational concerns to management.
• Coordinate kitchen preparation for large reservations, catering, specials, and events.
• Maintain strong communication between the Front and Back of House.
• Identify problems, communicate solutions, and take ownership of the kitchen operation.

Skills

Kitchen Leadership

Kitchen Operations

Food Cost Management

Labor Management

Staff Training

Food Safety (ServSafe)

Strong Communication

Job description

Point 9 Trailside Eatery is looking for a dependable, hands‑on Kitchen Manager to lead our Back of House team and oversee the daily operation of the kitchen.

This is a leadership position focused on food quality, kitchen execution, team development, labor, inventory, food cost, cleanliness, and food safety. The Kitchen Manager is expected to lead by example, stay involved during service, and take ownership of the overall kitchen operation.

What You’ll Do

• Lead and oversee daily Back of House operations.

• Ensure the kitchen is properly staffed, stocked, organized, and prepared for service.

• Monitor food quality, ticket times, portioning, presentation, and consistency.

• Work alongside the team during busy and high-volume service.

• Ensure recipes, food‑safety procedures, sanitation, and cleanliness standards are followed.

• Manage inventory, ordering, receiving, FIFO rotation, food waste, and food cost.

• Assist with kitchen scheduling and monitor labor throughout each shift.

• Assign daily prep, cleaning, and production responsibilities.

• Train, coach, and hold Back of House employees accountable.

• Help develop lead cooks and future kitchen leaders.

• Communicate staffing, equipment, product, and operational concerns to management.

• Coordinate kitchen preparation for large reservations, catering, specials, and events.

• Maintain strong communication between the Front and Back of House.

• Identify problems, communicate solutions, and take ownership of the kitchen operation.

What We’re Looking For

• Previous kitchen leadership or management experience preferred.

• Strong knowledge of restaurant kitchen operations.

• Experience with food cost, inventory, ordering, and labor management.

• Strong leadership, communication, and problem‑solving skills.

• Comfortable working hands‑on in a fast‑paced kitchen.

• Dependable, organized, and able to hold a team accountable.

• ServSafe Manager Certification preferred.

• Must be available to work approximately 50 hours per week, including weekends and holidays as needed.

Compensation & Benefits

• $40,000–$50,000 per year

• Approximately 50 hours per week

• Weekends and holidays required as needed

• Full benefits available after 60 days

Why Work With Us

• Leadership role with a growing restaurant concept.

• Opportunity to build and develop a strong kitchen team.

• Hands‑on position with meaningful responsibility.

• Full benefits after 60 days.

• Opportunity to grow with Point 9 Trailside Eatery.