Kitchen Manager

Tacoria - Summit; Summit (NJ); On-site; USD 55,000 - 75,000; Full time

Job summary

Candidates should have 3–5 years of kitchen leadership experience, strong cooking knowledge, and a proven ability to perform under pressure in a high-volume environment. This position offers growth and a dynamic team atmosphere.

Qualifications

• 3–5 years of kitchen experience, including leadership or management (preferred)
• Strong knowledge of cooking techniques and kitchen operations
• Leadership and team development skills
• Understanding of food safety regulations and best practices
• Ability to work under pressure in a fast-paced environment

Responsibilities

• Hire, train, and supervise cooks, prep staff, and dishwashers
• Create schedules and manage labor to meet business needs
• Lead by example during service, maintaining a calm and organized kitchen
• Coach staff on technique, consistency, and food safety
• Ensure dishes meet quality, portion, and presentation standards
• Maintain consistency in recipes and cooking procedures
• Conduct regular line checks and tastings
• Oversee final food presentation
• Manage food inventory, ordering, and vendor relationships
• Control food costs, waste, and portioning
• Conduct regular inventory counts and track usage trends
• Ensure proper storage and rotation (FIFO methods)

Skills

Kitchen leadership

Food safety knowledge

Time management

Ability to work under pressure

Job description

PositionSummary

The BOH Manager oversees all kitchen operations, ensuring food quality, consistency, safety, and efficiency. This role leads kitchen staff, manages inventory and costs, and works closely with FOH management to deliver a smooth and successful service.

Key Responsibilities

Kitchen Leadership & Team Management

• Hire, train, and supervise cooks, prep staff, and dishwashers
• Create schedules and manage labor to meet business needs
• Lead by example during service, maintaining a calm and organized kitchen
• Coach staff on technique, consistency, and food safety

Food Quality & Execution

• Ensure all dishes meet quality, portion, and presentation standards
• Maintain consistency in recipes and cooking procedures
• Conduct regular line checks and tastings
• Oversee final food presentation

Inventory & Cost Control

• Manage food inventory, ordering, and vendor relationships
• Control food costs, waste, and portioning
• Conduct regular inventory counts and track usage trends
• Ensure proper storage and rotation (FIFO methods)

Safety & Sanitation

• Enforce health, safety, and sanitation regulations
• Ensure compliance with local health department standards
• Maintain a clean, organized, and hazard-free kitchen
• Train staff on food handling and safety procedures

Operations & Efficiency

• Oversee prep lists and daily kitchen setup
• Ensure efficient ticket flow and timely food production
• Coordinate with FOH to manage service pace and special requests
• Troubleshoot issues during service to prevent delays

Administrative Duties

• Monitor kitchen KPIs (ticket times, waste, labor %)
• Maintain equipment and coordinate repairs as needed

Qualifications

• 3–5 years of kitchen experience, including leadership or management (preffered)
• Strong knowledge of cooking techniques and kitchen operations
• Leadership and team development skills
• Understanding of food safety regulations and best practices
• Ability to work under pressure in a fast-paced environment

Preferred Skills

• Cost control and inventory management
• Time management and organization
• Problem-solving and decision-making under pressure

Work Environment

• Fast-paced, high-temperature kitchen setting
• Requires standing for long periods
• Involves lifting, bending, and repetitive motions