Kitchen Manager

Coma Coffee Roasters; St. Louis (MO); On-site; USD 52,000 - 60,000; Full time

Job summary

Coma Coffee Roasters in Missouri is seeking a Kitchen Manager to oversee all kitchen operations, ensure food quality, manage staff, and uphold food safety standards.

You will lead the team, control costs, optimize efficiency, schedule staff, and collaborate with management to maintain a high-energy, professional kitchen that delivers consistent results. This role requires hands-on leadership and a passion for crafting great coffeehouse cuisine.

Qualifications

• 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role.
• Strong understanding of cooking techniques, food safety, and kitchen operations.
• Ability to train, coach, and motivate a team.
• Able to handle multiple priorities in a fast-paced environment.
• Understanding of food costs, labor costs, and budget management.
• Strong problem-solving mindset during service.

Responsibilities

• Hire, train, and manage kitchen staff to ensure a high-performing team
• Oversee food preparation, cooking, and presentation to meet restaurant standards
• Manage food costs, order supplies, and track inventory to minimize waste
• Ensure a smooth, organized, and clean kitchen workflow
• Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred)
• Develop efficient schedules to optimize labor costs while maintaining productivity
• Work closely with front-of-house management to ensure seamless service
• Assist with menu planning, new recipes, and seasonal specials

Skills

Team Leadership

Food Quality

Inventory & Ordering

Kitchen Operations

Safety & Compliance

Labor Management

Problem-Solving

Menu Planning

Culinary Knowledge

Experience in Kitchen Leadership

Job description

As a Kitchen Manager, you’ll be responsible for overseeing all kitchen operations, ensuring food quality, managing kitchen staff, and maintaining food safety standards. You’ll work closely with the management team to control costs, optimize efficiency, and create a great work environment for the kitchen crew.

Key Responsibilities:

• Team Leadership & Training: Hire, train, and manage kitchen staff to ensure a high-performing team
• Food Quality & Consistency: Oversee food preparation, cooking, and presentation to meet restaurant standards
• Inventory & Ordering: Manage food costs, order supplies, and track inventory to minimize waste
• Kitchen Operations & Efficiency: Ensure a smooth, organized, and clean kitchen workflow
• Safety & Compliance: Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred)
• Scheduling & Labor Management: Develop efficient schedules to optimize labor costs while maintaining productivity
• Problem-Solving & Communication: Work closely with front-of-house management to ensure seamless service
• Menu Execution & Innovation: Assist with menu planning, new recipes, and seasonal specials

What We’re Looking For:

• Experience: 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role
• Culinary Knowledge: Strong understanding of cooking techniques, food safety, and kitchen operations
• Leadership Skills: Ability to train, coach, and motivate a team
• Organization & Time Management: Able to handle multiple priorities in a fast-paced environment
• Financial Acumen: Understanding of food costs, labor costs, and budget management
• Problem-Solving Mindset: Quick thinker who can handle challenges during service