Kitchen Manager

Recruiting.com LLC; Austin, Northern (TX, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k match

Paid time off

Holidays

Life Insurance

Employee assistance

Meal program

Job summary

Recruiting.com LLC in Austin, TX invites a Kitchen Manager to lead all kitchen operations with a focus on safety, quality, and profitability. You will manage inventory, costs, and staff development while upholding brand standards, recipes, and health compliance.

This exempt, full-time role reports to the Concourse Manager/General Manager and drives dining excellence across shifts. You will mentor cooks, enforce portion control, oversee purchasing, menu development, and training.

Qualifications

• Culinary Studies preferred or minimum of High School diploma or its equivalent or an equivalent combination of education and experience accepted.
• At least 5 years’ experience as Kitchen Manager or Sous Chef in the restaurant industry, preferably in dining.
• General knowledge of commercial kitchen operations required.
• Leadership skills with proven ability to build relationships with guests, vendors, and associates.
• Proven track record in maintaining strong cost controls, and quality standards.
• Ability to provide training to their staff.

Responsibilities

• Ensure excellent food quality by enforcing high preparation standards that meet brand requirements and exceed customer expectations.
• Lead kitchen staff to perform consistently at peak efficiency during all shifts.
• Maintain strict adherence to standardized recipes and portion controls to ensure food consistency and quality.
• Manage equipment maintenance program to ensure optimal operation and food safety compliance.
• Implement quality checks throughout food production to deliver exceptional dining experiences.
• Work with restaurant leadership to develop menus, set portion standards, and create detailed recipe documentation.
• Oversee purchasing and receiving processes to ensure all products meet specifications while controlling inventory costs.
• Control food costs through effective inventory management, production planning, and waste reduction.
• Maintain sanitation standards that exceed health department requirements.
• Manage inventory levels using sales forecasts to ensure product freshness while minimizing waste.
• Direct kitchen team through clear expectations, effective delegation, and accountability measures.
• Develop and implement comprehensive training for new kitchen employees.
• Apply fair and consistent performance management to address issues promptly while developing talent.
• Train all kitchen staff on safe equipment operation to prevent injuries and maintain productivity.
• Ensure all kitchen personnel are properly trained in food safety and sanitation practices.
• Establish cleaning schedules for all kitchen areas with clear staff accountability.
• Monitor and document food temperatures throughout storage and preparation processes.
• Assist in various kitchen positions as needed to maintain service excellence during busy periods.
• Ensure kitchen operations support excellent service delivery to guests.
• Implement preventative maintenance for all kitchen equipment to avoid service disruptions.
• Other duties as assigned by supervisor.

Skills

Leadership

Cost controls

Staff training

Food safety

Education

Culinary studies or high school diploma

Job description

Position Title: Kitchen Manager

Reports To: Concourse Manager/General Manager

Department: Food & BeverageOperations

Status: Exempt

Date: May 2025

Salary:

Broad Functions

Directs all kitchen operations with a focus on best-in-class standards and operational excellence. Manage inventory systems and cost controls to optimize profitability while maintaining superior food quality. Leads and develops kitchen staff to meet high performance standards. Ensures the kitchen exceeds all health and safety requirements, establishing the operation as a leader in food safety and efficiency.

Main Duties and Responsibilities

1. Ensure excellent food quality by enforcing high preparation standards that meet brand requirements and exceed customer expectations.
2. Lead kitchen staff to perform consistently at peak efficiency during all shifts.
3. Maintain strict adherence to standardized recipes and portion controls to ensure food consistency and quality.
4. Manage equipment maintenance program to ensure optimal operation and food safety compliance.
5. Implement quality checks throughout food production to deliver exceptional dining experiences.
6. Work with restaurant leadership to develop menus, set portion standards, and create detailed recipe documentation.
7. Oversee purchasing and receiving processes to ensure all products meet specifications while controlling inventory costs.
8. Control food costs through effective inventory management, production planning, and waste reduction.
9. Maintain sanitation standards that exceed health department requirements.
10. Manage inventory levels using sales forecasts to ensure product freshness while minimizing waste.
11. Direct kitchen team through clear expectations, effective delegation, and accountability measures.
12. Develop and implement comprehensive training for new kitchen employees.
13. Apply fair and consistent performance management to address issues promptly while developing talent.
14. Train all kitchen staff on safe equipment operation to prevent injuries and maintain productivity.
15. Ensure all kitchen personnel are properly trained in food safety and sanitation practices.
16. Establish cleaning schedules for all kitchen areas with clear staff accountability.
17. Monitor and document food temperatures throughout storage and preparation processes.
18. Assist in various kitchen positions as needed to maintain service excellence during busy periods.
19. Ensure kitchen operations support excellent service delivery to guests.
20. Implement preventative maintenance for all kitchen equipment to avoid service disruptions.
21. Other duties as assigned by supervisor.

Skills and Qualifications

1. Culinary Studies preferred or minimum of High School diploma or its equivalent or an equivalent combination of education and experience accepted.
2. At least 5 years’ experience as Kitchen Manager or Sous Chef in the restaurant industry, preferably in dining.
3. General knowledge of commercial kitchen operations required.
4. Leadership skills with proven ability to build relationships with guests, vendors, and associates.
5. Proven track record in maintaining strong cost controls, and quality standards.
6. Ability to provide training to their staff.

Benefits

We offer full-time eligible employees affordable medical insurance, dental and vision benefits, along with a variety of voluntary insurance options. Our benefits package includes company-sponsored life insurance, a free employee assistance program, competitive paid time off, company holidays, and a 401k retirement plan with company match. Plus, enjoy access to discount programs for travel and entertainment and a location meal program.In addition, this position is bonus eligible.

EEOC Statement

We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand for long periods of time, use hands and fingers, communicate verbally, and hear. The associate is frequently required to reach with hands and arms, climb, balance, taste, and smell. The associate is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.