Kitchen Manager

Batch & Brine Lafayette Inc; Lafayette (CA); On-site; USD 60,000 - 85,000; Full time

Job summary

Batch & Brine Lafayette Inc. is seeking a skilled Kitchen Manager in Lafayette, CA to lead the kitchen team and uphold high standards of food safety and quality. You will oversee menu development, cost control, inventory, and daily operations to ensure exceptional guest experiences.

The role requires 3–5 years of kitchen management in a high-volume setting, strong leadership, and the ability to collaborate with front-of-house leadership while maintaining CA health and safety regulations.

Qualifications

• 3–5 years of kitchen management in a high-volume, full-service restaurant.
• Proficient with food safety guidelines and California regulations.
• Experience managing kitchen teams and scheduling.
• Strong communication and leadership abilities.

Responsibilities

• Supervise and manage kitchen staff, including hiring, training, and scheduling.
• Ensure that food is prepared to the highest standards, with proper presentation.
• Conduct regular inventory counts and monitor food cost percentages; order supplies as needed.
• Develop and implement menus and specials; adjust pricing as needed.
• Monitor food and labor costs to ensure profitability.
• Maintain a clean and organized work environment; ensure compliance with CA food safety regulations.
• Enforce company policies, performance expectations, and accountability.
• Oversee daily kitchen operations, including food preparation, execution, and service.
• Monitor ticket times and ensure efficient service during high-volume periods.
• Maintain kitchen cleanliness, organization, and equipment standards.
• Manage food costs, inventory, purchasing, and waste reduction.
• Develop kitchen schedules while maintaining labor budgets.
• Recruit, train, coach, and evaluate back-of-house employees.
• Collaborate with the General Manager and front-of-house leadership to deliver an exceptional guest experience.
• Build a positive kitchen culture based on teamwork, communication, and respect.
• Other duties as assigned

Skills

Kitchen leadership

Staff development

Food safety

Inventory management

Cost control

Communication

Multitasking

POS systems

Tools

POS systems

Inventory software

Job description

NOW HIRING: KITCHEN MANAGER

Batch and Brine ,Lafayette

We are seeking a skilled and experienced Kitchen Manager to join our team and oversee the operation of our restaurant's kitchen. The Kitchen Manager will be responsible for managing kitchen staff, ensuring that food is prepared to the highest standards, and maintaining a clean and organized work environment. The successful candidate will have strong leadership skills and be able to work efficiently in a fast-paced environment.

Responsibilities:

• Supervise and manage kitchen staff, including hiring, training, and scheduling

• Ensure that food is prepared to the highest standards, including adhering to food safety guidelines, maintain consistent food quality, presentation, portion control, and recipe standards.

• Conduct regular inventory counts and monitor food cost percentages and order supplies as needed

• Develop and implement menus and specials, as well as adjust pricing as needed

• Monitor food and labor costs to ensure profitability

• Maintain a clean and organized work environment, ensure compliance with California food safety regulations and health department standards.

• Enforce company policies, performance expectations, and accountability.

• Oversee daily kitchen operations, including food preparation, execution, and service.

• Monitor ticket times and ensure efficient service during high-volume periods.

• Maintain kitchen cleanliness, organization, and equipment standards.

• Manage food costs, inventory, purchasing, and waste reduction

• Develop kitchen schedules while maintaining labor budgets.

• Recruit, train, coach, and evaluate back-of-house employees.

• Collaborate with the General Manager and front-of-house leadership to deliver an exceptional guest experience.

• Build a positive kitchen culture based on teamwork, communication, and respect.

• Other duties as assigned

Qualifications:

• Minimum 3–5 years of kitchen management experience in a high-volume, full-service restaurant

• Strong leadership and management skills
• Proficiency with kitchen equipment and food safety guidelines
• Experience managing and developing kitchen teams.
• Knowledge of inventory management, labor and cost control
• Strong communication and interpersonal skills
• Ability to multitask and handle a high-volume workload
• Knowledge of California food safety and workplace regulations.
• Strong organizational, communication, and problem-solving skills.
• Experience with restaurant POS and inventory systems preferred.
• Current California Food Protection Manager Certification or ability to obtain it.
• Ability to work evenings, weekends, and holidays.

What We’re Looking For

We want a leader who:

• • Leads by example and is willing to work alongside the team.
  • Takes ownership of kitchen performance and results.
  • Understands the financial side of restaurant operations.
  • Creates a respectful, supportive, and accountable work environment.
  • Works collaboratively with front-of-house management.
  • Remains calm, organized, and solution-oriented under pressure.
  • Performance Expectations

The Kitchen Manager will be responsible for meeting established company goals, including:

• • Food cost and purchasing budgets
  • Labor cost and scheduling efficiency
  • Food quality and consistency
  • Health and sanitation compliance
  • Inventory accuracy and waste reduction
  • Employee training and retention
  • Ticket times and kitchen productivity