Kitchen Manager

Walk Ons; Knoxville (TN); On-site; USD 50,000 - 55,000; Full time

Job summary

A leading restaurant chain is seeking a Kitchen Manager for a full-time role. The KM will oversee kitchen operations, manage food costs, and lead a high-performing kitchen staff in a fast-paced environment. Ideal candidates should have at least 2 years of management experience. Join the team and contribute to maintaining high standards of food service while ensuring employee development and operational excellence.

Qualifications

• At least 2 years of management experience in a high-volume, full-service restaurant.
• Proven success in previous roles demonstrating career advancement.
• Strong communication and leadership skills.

Responsibilities

• Oversees kitchen operations and runs the shift of an assigned kitchen staff.
• Responsible for managing food costs, labor costs, and kitchen supplies.
• Enforce sanitary practices and ensure compliance with health regulations.

Skills

Communication

Leadership

Education

Culinary school background

Job description

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Walk On's Sports Bistreaux is an Equal Employment Opportunity (EEO) employer - M/F/Vets/Disabled.

Job Description:

Kitchen Manager

Employer:

DBMC Restaurants dba. Walk On's Sports Bistreaux

Position Classification:

Full Time

The Kitchen Manager (KM) oversees kitchen operations, runs the shift of an assigned kitchen staff, and is responsible for managing food costs, labor costs, and kitchen supplies.

Responsibilities (Including, But Not Limited To):

• Handle and train staff to clean kitchen equipment carefully and safely to prevent damage or injuries.
• Monitor weekly business data and prepare schedules to ensure sufficient kitchen coverage to meet foodservice standards.
• Supervise kitchen operations to maximize profitability, minimize legal liability, and ensure compliance with health code regulations.
• Monitor Cost of Goods Sold (COGS) through daily inventory control.
• Manage food purchases and safeguard recipes.
• Assist with hiring, training, and scheduling back-of-house personnel.
• Investigate and resolve food quality complaints.
• Enforce sanitary practices for food handling, cleanliness, and maintenance of kitchen and dining areas.
• Maintain par-stock of food products.
• Ensure compliance with health and safety regulations.
• Review and monitor expenditures with General Manager or financial personnel to stay within budget.
• Work and stand on your feet for up to 60 hours per week or 12 hours per day.
• Lift up to 50 pounds.
• Perform other kitchen duties as assigned by the General Manager.

Skills and Qualifications:

• At least 2 years of management experience in a high-volume, full-service restaurant.
• Proven success in previous roles demonstrating career advancement.
• Strong communication and leadership skills.
• Culinary school background is a plus.

Note: This list is not exhaustive; responsibilities and requirements may change as needed.

Additional Information:

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Restaurants

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Location: Powell, TN | Salary: $50,000.00-$55,000.00 | Posted 3 days ago