Kitchen Manager

Leadline Inc.; Ridgeland (MS); On-site; USD 42,000 - 65,000; Full time

Job summary

MMI is seeking a Kitchen Manager to lead back-of-house operations and uphold high sanitation standards. You will oversee food preparation, catering events, and lounge service while driving cost controls and inventory management.

You will manage a kitchen team, develop menus, and ensure smooth day-to-day operations with a focus on hospitality, innovation, and quality in a fast-paced environment.

Qualifications

• Minimum 3 years of management or supervisory experience in a full-service restaurant or similar.
• Proven ability to train and lead both FOH and BOH staff.
• Strong understanding of food safety standards and sanitation practices.

Responsibilities

• Oversee daily back-of-house operations including food preparation, service lines, and catering events.
• Develop and maintain creative, high-quality menus.
• Train, mentor, and supervise both front-of-house and back-of-house team members.
• Monitor and maintain cleanliness and sanitation standards in all kitchen and service areas.
• Manage inventory, food costs, and kitchen labor to stay within budgetary guidelines.
• Review and analyze P&L statements to identify opportunities for efficiency and cost savings.
• Foster a positive, team-oriented work environment.

Skills

Leadership

Menu development

Food safety

Budgeting

Inventory management

Communication

Job description

Here is some basic information about this Position:

Position Name

Company

Position Location

Position Type

Full Time

Remote Type

Onsite

Job Description

Primos Cafe is seeking an experienced Kitchen Manager to lead the back-of-house operations. This dynamic role oversees all aspects of food preparation, foodservice, catering/banquet events, and lounge service — all while upholding the highest operational and sanitation standards.

Position Overview:

As the Kitchen Manager , you will play a key leadership role in delivering exceptional dining experiences for guests. You'll have the opportunity to create a fun and innovative menu, manage a talented kitchen team, and ensure smooth day-to-day operations — all while keeping a close eye on food cost control, inventory, and sanitation compliance.

Key Responsibilities:

• Oversee daily back-of-house operations including food preparation, service lines, and catering events.
• Develop and maintain creative, high-quality menus
• Train, mentor, and supervise both front-of-house and back-of-house team members.
• Monitor and maintain cleanliness and sanitation standards in all kitchen and service areas.
• Manage inventory, food costs, and kitchen labor to stay within budgetary guidelines.
• Review and analyze P&L statements to identify opportunities for efficiency and cost savings.
• Foster a positive, team-oriented work environment.

Qualifications:

• Minimum 3 years of management or supervisory experience in a full-service restaurant or similar.
• Proven ability to train and lead both FOH and BOH staff.
• Strong understanding of food safety standards and sanitation practices.
• Experience with inventory management, budgeting, and analyzing P&L statements.
• Excellent organizational and communication skills.
• A passion for hospitality and innovation in food service.

MMI fosters a worker environment that is inclusive as well as diverse, where our team members can be themselves. MMI is an Equal Opportunity Employer and a member of E-Verify. All qualified applicants, including minorities, women, protected veterans and individuals with disabilities are encouraged to apply.

Our company is proud to offer the following benefits to our em