Kitchen Manager

Bayou Kitchen; Gates Mills (OH); On-site; USD 45,000 - 65,000; Full time

Job summary

Miskiri Hospitality Group is seeking an experienced Kitchen Manager to lead daily culinary operations, maintain food quality and safety, and uphold high standards across the kitchen. You will oversee back-of-house functions, train and develop cooks and prep staff, manage food and labor costs, and ensure consistent recipe execution, plating, and presentation in a fast-paced environment.

Join a growing hospitality group with opportunities to advance into senior culinary and operational leadership

Qualifications

• Experience as Kitchen Manager, Sous Chef, or similar culinary leadership role.
• Strong knowledge of professional kitchen operations and food preparation techniques.
• Demonstrated ability to lead, train, and develop culinary teams.
• Experience managing food costs, inventory, scheduling, and labor productivity.
• Strong understanding of food safety, sanitation, and kitchen compliance standards.
• Excellent communication, organization, problem-solving, and time-management skills.

Responsibilities

• Oversee daily kitchen operations, including food preparation, production, service execution, and closing procedures.
• Lead, train, coach, and develop Line Cooks, Prep Cooks, Dishwashers, and other culinary team members.
• Ensure consistent food quality, recipe execution, portion control, cooking temperatures, and presentation.
• Manage kitchen scheduling, staffing, labor productivity, and employee performance.
• Monitor food costs, inventory, ordering, receiving, product rotation, and waste reduction.
• Maintain efficient kitchen workflow, ticket times, and communication with front-of-house leadership.
• Ensure compliance with food safety, sanitation, allergen awareness, and workplace safety requirements.
• Maintain kitchen cleanliness, equipment standards, and operational readiness.
• Conduct kitchen inspections, food quality checks, and daily operational reviews.
• Support recruiting, onboarding, training, and employee development.
• Partner with restaurant leadership to achieve food cost, labor, quality, and operational performance goals.
• Address operational challenges, implement corrective actions, and maintain accountability for kitchen standards.

Skills

Kitchen leadership

Food safety

Cost control

Team development

Communication

Time management

Leadership in fast-paced env

Job description

Kitchen Manager

Lead the Kitchen. Develop the Team. Deliver Culinary Excellence.

Miskiri Hospitality Group is seeking an experienced, organized, and results-driven Kitchen Manager to lead daily culinary operations and maintain exceptional food quality, safety, and operational standards.

As Kitchen Manager, you'll oversee back-of-house operations, lead and develop culinary team members, manage food and labor costs, and ensure consistent execution of recipes, preparation procedures, and presentation standards.

Key Responsibilities

• Oversee daily kitchen operations, including food preparation, production, service execution, and closing procedures.
• Lead, train, coach, and develop Line Cooks, Prep Cooks, Dishwashers, and other culinary team members.
• Ensure consistent food quality, recipe execution, portion control, cooking temperatures, and presentation.
• Manage kitchen scheduling, staffing, labor productivity, and employee performance.
• Monitor food costs, inventory, ordering, receiving, product rotation, and waste reduction.
• Maintain efficient kitchen workflow, ticket times, and communication with front-of-house leadership.
• Ensure compliance with food safety, sanitation, allergen awareness, and workplace safety requirements.
• Maintain kitchen cleanliness, equipment standards, and operational readiness.
• Conduct kitchen inspections, food quality checks, and daily operational reviews.
• Support recruiting, onboarding, training, and employee development.
• Partner with restaurant leadership to achieve food cost, labor, quality, and operational performance goals.
• Address operational challenges, implement corrective actions, and maintain accountability for kitchen standards.

Qualifications

• Previous experience as a Kitchen Manager, Sous Chef, or similar culinary leadership role.
• Strong knowledge of professional kitchen operations, cooking techniques, and food preparation.
• Demonstrated ability to lead, train, and develop culinary teams.
• Experience managing food costs, inventory, scheduling, and labor productivity.
• Strong understanding of food safety, sanitation, and kitchen compliance standards.
• Excellent communication, organization, problem-solving, and time-management skills.
• Ability to lead effectively in a fast-paced, high-volume restaurant environment.
• ServSafe Manager certification preferred, or willingness to obtain certification.
• Availability to work evenings, weekends, and holidays as business needs require.

Grow With Us

Miskiri Hospitality Group is a growing hospitality organization with restaurant concepts across Maryland, Washington, DC, and Ohio. We offer opportunities for dedicated culinary leaders to develop their teams, strengthen restaurant performance, and advance into senior culinary and operational leadership roles.

Miskiri Hospitality Group is an Equal Opportunity Employer. We consider qualified applicants without regard to any status protected by applicable law.