Kitchen Manager

Randy Peters Catering & Event Center; Roseville (CA); On-site; USD 36,000 - 44,000; Full time

Job summary

The Daily Nosh in Roseville, CA is seeking a hands-on Kitchen Manager to lead the back-of-house team. You will ensure that all dishes meet strict quality and presentation standards while overseeing food cost, inventory, and staff development.

Ideal candidates thrive in a high-pressure environment, exhibit strong leadership, and maintain excellent communication within a fast-paced, high-volume kitchen setting.

Qualifications

• Minimum 2-3 years of experience in a kitchen leadership role.
• Strong culinary knowledge and adherence to health and safety standards.
• Current ServSafe Manager Certification or ability to obtain upon hire.
• Excellent communication and conflict resolution skills.

Responsibilities

• Team Leadership: Hire, train, schedule, and mentor kitchen staff.
• Quality & Compliance: Ensure recipe consistency, proper portions, and sanitation regulations.
• Inventory & Ordering: Track inventory, place orders, and conduct stock counts.
• Financial Oversight: Monitor food costs and optimize labor to meet targets.
• Equipment Maintenance: Ensure kitchen equipment functions properly and coordinate repairs.
• Service Execution: Lead the line during peak service hours and support cooks.

Skills

Culinary knowledge

Staff leadership

Food safety

Communication skills

Tools

POS systems

Inventory management software

Scheduling tools

Job description

Job Details

Job Location: The Daily Nosh - Roseville, CA 95678

Position Type: Full Time

Salary Range: $26.00 - $32.00 Hourly

Pay Range $ 26 - $32 (depending on experience)

Job Shift: Day

Role Overview

We are seeking a hands-on, highly organized Kitchen Manager to lead our back-of-house team. You will be responsible for ensuring that all dishes meet our strict quality and presentation standards. The ideal candidate thrives in a high-pressure environment, excels at staff development, and possesses a strong grasp of food cost and inventory management.

Key Responsibilities

• Team Leadership: Hire, train, schedule, and mentor kitchen staff, ensuring high morale and operational efficiency.


• Quality & Compliance: Monitor food preparation to ensure recipe consistency, perfect portion control, and compliance with all food safety and sanitation regulations.


• Inventory & Ordering: Track food and supply inventory, place orders with trusted vendors, and conduct weekly or monthly stock counts.


• Financial Oversight: Manage kitchen budgets by monitoring food costs, minimizing waste, and optimizing labor schedules to meet financial targets.


• Equipment Maintenance: Ensure all kitchen equipment functions properly and coordinate maintenance and repairs when needed.


• Service Execution: Lead the line during peak service hours, stepping in to support line cooks and prep staff as required.

Qualifications & Skills

• Minimum of 2-3 years of experience as a Kitchen Manager, Head Chef, or Executive Sous Chef in a similar environment.


• Strong culinary knowledge and a proven ability to maintain rigorous health and safety standards.


• Current ServSafe Manager Certification (or ability to obtain immediately upon hire).


• Excellent communication and conflict resolution skills.


• Proficiency with restaurant POS systems, inventory management software, and scheduling tools.


• Ability to lift up to 50 lbs. and stand for extended periods in a hot, fast-paced environment.


• Passion for food and consistency.


• Calm, confident leader in a high-volume breakfast and lunch environment.


• Organized, disciplined, and detail-oriented.


• Strong communicator, humble leader, and team builder.


• Thrives in a fast-paced, collaborative kitchen culture.


• Must be a hands-on leader who can successfully lead a high-volume, fast-paced cook line, working alongside the culinary team, setting the standard for speed, organization, communication, quality, and execution.

Qualifications

• Minimum of 2-3 years of experience as a Kitchen Manager, Head Chef, or Executive Sous Chef in a similar environment.


• Strong culinary knowledge and a proven ability to maintain rigorous health and safety standards.


• Current ServSafe Manager Certification (or ability to obtain immediately upon hire).


• Excellent communication and conflict resolution skills.


• Proficiency with restaurant POS systems, inventory management software, and scheduling tools.


• Ability to lift up to 50 lbs. and stand for extended periods in a hot, fast-paced environment.


• Passion for food and consistency.


• Calm, confident leader in a high-volume breakfast and lunch environment.


• Organized, disciplined, and detail-oriented.


• Strong communicator, humble leader, and team builder.


• Thrives in a fast-paced, collaborative kitchen culture.


• Must be a hands-on leader who can successfully lead a high-volume, fast-paced cook line, working alongside the culinary team, setting the standard for speed, organization, communication, quality, and execution.