Kitchen Manager

Al Copeland Investments, Inc.; Louisiana, Northern (MO, KY); Hybrid; USD 60,000 - 85,000; Full time

Benefits offered by this job

Health, Dental, & Vision Insurance

Basic Life Insurance

Short- and Long-Term Disability

Supplemental Insurance (Accidental and

Critical Illness)

Competitive Pay

Bonus Potential

Retirement Plan

Paid Vacation

Employee celebrations & recognition

Job summary

Copeland’s of New Orleans is seeking an experienced Kitchen Manager to lead a fast-paced, high-volume, full-service kitchen. The role focuses on food quality, cost control, and building a strong BOH culture with disciplined execution.

You will train and develop line cooks, manage labor and inventory, and uphold safety and sanitation standards while collaborating with the General Manager to achieve goals. Join a team recognized for exceptional food and hospitality.

Qualifications

• 2+ years of Kitchen Management experience in a full-service restaurant.
• Ability to manage food cost and labor cost.
• Experience with inventory systems, prep planning, and forecasting.
• Strong leadership presence in high-volume environments.
• Experience in training and developing line cooks and prep teams.
• Proficiency in basic reporting and restaurant systems.

Responsibilities

• Uphold and enforce Copeland’s recipes, specs, systems, and food standards.
• Manage food cost, inventory levels, ordering, and waste control.
• Drive labor efficiency through smart scheduling and productivity management.
• Lead kitchen shifts with urgency, organization, and attention to detail.
• Train, develop, and retain BOH team members.
• Maintain food safety, sanitation, and cleanliness to the highest level.
• Partner with the General Manager to hit financial and operational goals.
• Ensure every guest receives consistently high-quality food.

Skills

Kitchen management

Cost control

Inventory systems

Leadership in high-volume

Training line cooks

Restaurant systems

Job description

Description

Work for a 2026 Best of Jefferson Parish award-winning team!

Copeland’s of New Orleans proudly earned Gold for Best All-Around Restaurant and Best Brunch, along with Silver for Best Happy Hour and Best Catering. Join a team that’s recognized for delivering exceptional food and hospitality every day.

Flavor You Can Feel. Roots You Can Trust.

Since 1983, Copeland’s has been more than a restaurant — it's a family-run legacy built on passion, pride, and integrity. We craft made-from-scratch dishes using the freshest local ingredients, and we execute at a high level every single day.

We are seeking an experienced Kitchen Manager who excels in a fast-paced, high-volume, full-service environment and understands that great food begins with strong systems, disciplined execution, and well-developed personnel.

A Copeland’s Kitchen Manager is a hands‑on culinary leader who drives food quality, cost control, kitchen culture, and operational excellence. They are a role model of our core values and build strong, accountable teams that take pride in every plate.

Perks of being a Copeland’s Manager:

• Health, Dental, & Vision Insurance
• Basic Life Insurance
• Short- and Long-Term Disability
• Supplemental Insurance (Accidental and Critical Illness)
• Competitive Pay
• Bonus Potential
• Retirement Plan
• Paid Vacation
• Employee celebrations & recognition!

Daily Responsibilities:

• Upholding and enforcing all Copeland’s recipes, specs, systems, and food standards
• Managing food cost, inventory levels, ordering, and waste control
• Driving labor efficiency through smart scheduling and productivity management
• Leading kitchen shifts with urgency, organization, and attention to detail
• Training, developing, and retaining BOH team members
• Maintaining food safety, sanitation, and cleanliness standards at the highest level
• Partnering with the General Manager to hit financial and operational goals
• Ensuring every guest receives consistently high-quality food

Great Skills to have:

• 2+ years of Kitchen Management experience in a full-service restaurant
• Proven ability to manage food cost and labor cost
• Experience with inventory systems, prep planning, and forecasting
• Strong leadership presence in high-volume environments
• Experience in training and developing line cooks and prep teams
• Proficiency in basic reporting and restaurant systems

If you're a dynamic leader with a love for great food and exceptional service, we want to hear from you! Take the next step in your career and join us as we redefine casual dining.