Kitchen Manager

ALife Hospitality Group; Houston (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

ALife Hospitality Group, based in Houston, Texas, is seeking an experienced Kitchen Manager to lead back-of-house operations in a fast-paced food service setting. This role demands excellent kitchen leadership skills and the ability to maintain food safety while supervising kitchen staff efficiently.

The ideal candidate will have at least 3 years of experience, excellent training abilities, and be effective under pressure. A flexible schedule is required, with the expectation of working weekends and holidays. Join us to maintain exceptional standards in a dynamic kitchen environment.

Qualifications

• 3 years of experience in a kitchen leadership role.
• Strong knowledge of food safety and sanitation.
• Ability to work flexible shifts and manage a team.

Responsibilities

• Oversee daily back-of-house operations for food production.
• Supervise and support kitchen staff during service.
• Ensure compliance with food safety regulations.
• Train and mentor team members to improve performance.

Skills

Kitchen leadership experience

Food safety knowledge

Inventory management

Coaching staff

Ability to work under pressure

Job description

Job Summary

ALIFE Hospitality Group is seeking an experienced Kitchen Manager to lead back-of-house operations in a fast-paced food service environment. This role is responsible for supervising kitchen staff, maintaining food safety and sanitation standards, ensuring consistency in food quality and presentation, supporting inventory and ordering processes, and helping control waste and labor efficiency. The ideal candidate has strong kitchen leadership experience, works well under pressure, and can maintain a clean, safe, organized, and efficient operation during high-volume service.

Key Responsibilities

• Oversee daily back-of-house operations to ensure efficient, safe, and consistent food production
• Supervise and support cooks, prep staff, and dishwashers during all phases of service
• Enforce company policies, recipes, portion standards, and kitchen procedures
• Ensure compliance with local, state, and federal food safety, sanitation, and health regulations
• Monitor food handling, storage, labeling, and temperature controls
• Conduct line checks to verify food quality, taste, temperature, and presentation standards
• Review prep lists, assign tasks, and monitor completion of daily kitchen priorities
• Maintain required documentation, including temperature logs, waste sheets, and prep records
• Monitor food waste and support cost-control efforts through proper production and inventory practices
• Oversee vendor deliveries, verify product quality, and assist with food ordering and inventory counts
• Ensure kitchen equipment is used safely and maintained properly
• Train, coach, and mentor back-of-house team members to improve performance and consistency
• Communicate shift priorities, service issues, and operational updates to the GM, AGM, and other leaders
• Step into prep or line positions as needed to support smooth kitchen operations
• Assist with staffing support, scheduling coordination, onboarding, and training of BOH employees
• Support banquet, catering, and special-event food production as needed

Minimum Qualifications

• 3 years of recent experience in a kitchen leadership, kitchen supervisor, or kitchen management role
• Experience working in a high-volume restaurant, hospitality, or food service environment
• Strong knowledge of food safety, sanitation, and safe food handling procedures
• Experience supervising, coaching, and holding kitchen staff accountable to standards
• Experience with prep oversight, line execution, inventory practices, and kitchen organization
• Ability to work flexible shifts, including mornings, evenings, weekends, and holidays
• Ability to stand for extended periods and lift/move food products, supplies, and equipment as needed

Preferred Qualifications

• 3 to 5 years of culinary and supervisory experience in a high-volume kitchen
• Food safety certification such as ServSafe Manager
• Experience with food ordering, inventory counts, waste control, and basic cost management
• Experience using scheduling software and POS systems
• Experience supporting menu updates, specials, banquets, catering, or seasonal changes

Work Environment

• Fast-paced commercial kitchen environment
• Frequent standing, walking, bending, reaching, lifting, and carrying
• Exposure to hot surfaces, sharp tools, wet floors, and kitchen equipment
• Must be able to maintain composure and lead effectively during busy service periods

Schedule

• Full-time
• Must be available to work a flexible schedule based on business needs, including weekends and holidays

Ideal Candidate

The ideal candidate is dependable, organized, detail-oriented, and calm under pressure. This person leads by example, maintains high standards for food quality and sanitation, communicates clearly with staff and management, and helps keep kitchen operations running efficiently and consistently.