Kitchen Manager

StaffedUp; Columbia Township (MO); On-site; USD 52,000 - 75,000; Full time

Job summary

StaffedUp is seeking a Kitchen Manager in Missouri to lead daily kitchen operations, ensure food quality, and mentor a growing team. You’ll partner with the management team to optimize menus, control costs, and uphold safety standards in a fast-paced restaurant environment.

Ideal candidates have 2+ years in leadership roles, strong culinary knowledge, and proven ability to train staff, manage schedules, and supervise inventory. ServSafe certification preferred.

Qualifications

• 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role
• Strong understanding of cooking techniques, food safety, and kitchen operations
• Ability to train, coach, and motivate a team
• Able to handle multiple priorities in a fast-paced environment
• Understanding of food costs, labor costs, and budget management
• Quick thinker who can handle challenges during service

Responsibilities

• Team Leadership & Training: Hire, train, and manage kitchen staff to ensure a high-performing team
• Food Quality & Consistency: Oversee food preparation, cooking, and presentation to meet restaurant standards
• Inventory & Ordering: Manage food costs, order supplies, and track inventory to minimize waste
• Kitchen Operations & Efficiency: Ensure a smooth, organized, and clean kitchen workflow
• Safety & Compliance: Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred)
• Scheduling & Labor Management: Develop efficient schedules to optimize labor costs while maintaining productivity
• Problem-Solving & Communication: Work closely with front‑of‑house management to ensure seamless service
• Menu Execution & Innovation: Assist with menu planning, new recipes, and seasonal specials

Skills

Team leadership

Staff training

Culinary knowledge

Organization

Financial acumen

Problem-solving

Job description

As a Kitchen Manager, you’ll be responsible for overseeing all kitchen operations, ensuring food quality, managing kitchen staff, and maintaining food safety standards. You’ll work closely with the management team to control costs, optimize efficiency, and create a great work environment for the kitchen crew.

Key Responsibilities:

• Team Leadership & Training: Hire, train, and manage kitchen staff to ensure a high-performing team
• Food Quality & Consistency: Oversee food preparation, cooking, and presentation to meet restaurant standards
• Inventory & Ordering: Manage food costs, order supplies, and track inventory to minimize waste
• Kitchen Operations & Efficiency: Ensure a smooth, organized, and clean kitchen workflow
• Safety & Compliance: Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred)
• Scheduling & Labor Management: Develop efficient schedules to optimize labor costs while maintaining productivity
• Problem-Solving & Communication: Work closely with front‑of‑house management to ensure seamless service
• Menu Execution & Innovation: Assist with menu planning, new recipes, and seasonal specials

What We’re Looking For:

• Experience: 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role
• Culinary Knowledge: Strong understanding of cooking techniques, food safety, and kitchen operations
• Leadership Skills: Ability to train, coach, and motivate a team
• Organization & Time Management: Able to handle multiple priorities in a fast‑paced environment
• Financial Acumen: Understanding of food costs, labor costs, and budget management
• Problem‑Solving Mindset: Quick thinker who can handle challenges during service