Kitchen Manager

R365hire; Marion (IA); On-site; USD 52,000 - 72,000; Full time

Job summary

Barrel House is seeking a Kitchen Manager to lead daily back-of-house operations, uphold established systems and ensure consistency in quality and production. The role emphasizes culinary knowledge, leadership, teamwork, and financial acumen in a fast-paced environment.

Responsibilities include inventory control, cost management, staff training and scheduling, sanitation compliance, and maintaining ROS accuracy while delivering exceptional guest experiences.

Qualifications

• Previous experience in a high-volume restaurant.
• Strong leadership, organization, and accountability skills.
• Ability to lead from the front and work alongside the team.
• Strong attention to detail and sense of urgency.
• Ability to follow and enforce established systems, recipes, and procedures.
• Experience managing food cost, labor, and kitchen performance.
• Ability to operate a POS system, including KDS.

Responsibilities

• Establishes food ordering and pars based on historical sales and standards.
• Meets financial objectives by controlling food costs and BOH labor.
• Maintains operations by following policies and SOPs; ensuring production and quality standards.
• Maintains guest satisfaction by ensuring recipes and food quality meet expectations.
• Schedules kitchen staff weekly and ensures coverage by Thursday.
• Monitors ROS and prep lists weekly to ensure accuracy.

Skills

Leadership

Organization

Accountability

Team leadership

Attention to detail

Conflict resolution

Urgency

Tools

POS system (KDS)

Job description

Job Summary:

An excellent Kitchen Manager will possess a diverse set of skills. This role requires a strong base of culinary knowledge, leadership ability, interpersonal skills, conflict resolution, attention to detail, and financial understanding. The Kitchen Manager is responsible for leading daily back-of-house operations while maintaining established systems, standards, and consistency across all areas of the kitchen.

Company Overview:

At Barrel House, the foundation of any position is our We CARE Culture™. The Barrel House Team displays Commitment, Attentiveness, Respect, and Excellence in every decision they make; for both customers and fellow team members.

Core Responsibilities:

• Establishes food ordering and pars based on historic sales, projections, and company standards
• Meets restaurant financial objectives by controlling food costs and BOH labor; utilizing company tools and systems to drive consistency
• Conducts food inventories and corrects discrepancies by reviewing usage reports, analyzing variances, and taking appropriate actionMaintains operations by following policies and standard operating procedures; ensuring production, productivity, and quality standards are consistently met
• Maintains guest satisfaction by ensuring recipes are followed and food quality, weights, and consistency meet expectations
• Accomplishes restaurant human resource objectives by recruiting, training, scheduling, coaching, and holding staff accountable to established expectations
• Maintains a safe, secure, and healthy facility by enforcing sanitation standards and complying with all regulations
• Produces and reviews kitchen staff schedules weekly, with schedules completed by Thursday
• Observes food quality during lunch by working expo and supports line execution during dinner service when scheduled
• Performs minor kitchen maintenance and communicates all repair needs to the GM
• Ensures all smallwares and tools are available and organized for line production
• Maintains accurate Rate of Sales (ROS) and prep lists weekly
• Ensures food safety and quality by monitoring dates, temperatures, and product integrity
• Monitors completion of all BOH checklists (Shift, Daily, Weekly, Monthly)
• Effectively manages all BOH operations to ensure consistency, cleanliness, and efficiency at all times
• Maintains food cost targets through proper portioning, waste control, and adherence to established processes

Qualifications:

• Previous experience in a high-volume restaurant
• Strong leadership, organization, and accountability skills
• Ability to lead from the front and work alongside the team
• Strong attention to detail and sense of urgency
• Ability to follow and enforce established systems, recipes, and procedures
• Experience managing food cost, labor, and kitchen performance
• Ability to operate a POS system, including KDS
• Able to stand for extended periods, bend, stoop, and lift up to 50 pounds
• Reliable transportation to the restaurant
• Must be authorized to work in the United States
• Must be at least 18 years old