Kitchen Manager

Roost; Athens (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive pay

Paid training

Career growth opportunities

Team member meal discounts

Positive team environment

Job summary

Roost is seeking a Kitchen Manager to lead the back-of-house operations, uphold food quality and safety, and coach a team to deliver exceptional results.

You will work with the General Manager to manage labor, inventory, ordering, and food cost, while creating schedules and maintaining a positive, accountable culture. Open availability is required in a fast-paced environment with strong teamwork.

Qualifications

• Previous restaurant management experience required.
• Strong leadership in high-volume kitchen operations.
• Proven ability to coach, develop, and lead high-performing teams.
• Excellent communication, organization, and problem-solving skills.
• Experience with restaurant technology, including POS and labor management systems; Toast/7shifts/Craftable preferred.
• Open availability including mornings, evenings, weekends and holidays.
• Ability to stand for extended periods and lift up to 50 pounds.

Responsibilities

• Lead all back-of-house operations to ensure consistent execution and food quality.
• Recruit, train, coach, and develop Prep Cooks and Line Cooks.
• Foster a positive, accountable, and team-oriented culture.
• Partner with the General Manager to achieve operational, financial, and guest experience goals.
• Manage ordering, inventory, and food cost to meet company targets.
• Create labor schedules that balance excellent execution with profitability.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Maintain repair and maintenance programs and oversee deep cleaning schedules for the kitchen.
• Monitor kitchen performance and identify opportunities for continuous improvement.
• Collaborate with front-of-house leadership to ensure smooth communication and guest experiences.
• Support restaurant operations by leading shifts and solving problems quickly and effectively.

Skills

Leadership

Team management

Communication

Problem-solving

Time management

Staff development

Tools

Toast

7shifts

Craftable

POS systems

Labor management

Job description

At Roost, hospitality is at the heart of everything we do. As the Kitchen Manager, you’ll lead the back-of-house operation, ensuring every meal is prepared with excellence, every Team Member is set up for success, and every shift runs safely and efficiently.

Working alongside the General Manager, you’ll oversee daily kitchen operations, develop and coach your team, maintain the highest food quality and safety standards, and drive operational excellence. This role is responsible for managing labor, inventory, ordering, food cost, and overall, back-of-house performance while fostering a culture of accountability, teamwork, and continuous improvement.

We’re looking for a servant leader who thrives in a fast-paced environment, takes ownership, and is passionate about developing people and delivering exceptional results.

Responsibilities

• Lead all back-of-house operations to ensure consistent execution and food quality.
• Recruit, train, coach, and develop Prep Cooks and Line Cooks.
• Foster a positive, accountable, and team-oriented culture.
• Partner with the General Manager to achieve operational, financial, and guest experience goals.
• Manage ordering, inventory, and food cost to meet company targets.
• Create labor schedules that balance excellent execution with profitability.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Maintain repair and maintenance programs and oversee deep cleaning schedules for the kitchen.
• Monitor kitchen performance and identify opportunities for continuous improvement.
• Collaborate with the front-of-house leadership team to ensure smooth communication and exceptional guest experiences.
• Support restaurant operations by leading shifts and solving problems quickly and effectively.
• Previous restaurant management experience required.
• Strong leadership experience in high-volume kitchen operations.
• Proven ability to coach, develop, and lead high-performing teams.
• Excellent communication, organization, and problem-solving skills.
• Experience with restaurant technology, including POS and labor management systems; experience with Toast, 7shifts, and Craftable is preferred.
• Strong understanding of food safety, sanitation, inventory management, labor controls, and food cost.
• Ability to work efficiently in a fast-paced environment and manage multiple priorities.
• Open availability, including mornings, evenings, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 pounds.
• Competitive pay
• Paid training
• Opportunities for career growth and advancement
• Team Member meal discounts
• A positive, team-oriented work environment