Kitchen Manager

Ontario Trillium Foundation; Town of Florida (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Walk-On’s Sports Bistreaux is seeking a Kitchen Manager to oversee daily kitchen operations, lead the BOH team, and ensure consistent, high-quality food. The KM manages financial performance, enforces safety standards, and maintains an organized, efficient kitchen environment.

The role requires strong leadership, culinary background, and the ability to work up to 60 hours per week, including weekends or holidays.

Qualifications

• Minimum 2 years of management experience in a full-service, high-volume restaurant.
• Proven success in culinary leadership and operational management.
• Strong communication, organizational, and team-building skills.
• Culinary school background preferred but not required.

Responsibilities

• Supervise daily kitchen operations to ensure food quality, safety, and presentation meet Walk-On’s standards.
• Enforce sanitary practices and maintain kitchen equipment to prevent damage or injuries.
• Monitor inventory, maintain par-stock, and control COGS through proper food and supply management.
• Assist with recipe management and safeguarding proprietary food processes.
• Train, coach, and schedule BOH team members to meet operational and service standards.
• Investigate and resolve food quality complaints promptly.
• Foster a positive, safe, and productive work environment.
• Monitor labor and food costs in alignment with budgetary goals.
• Support hiring, onboarding, and development of kitchen staff.
• Work closely with management to analyze expenditures and maintain profitability.

Skills

Management experience

Culinary leadership

Operational management

Communication

Organizational skills

Team-building

Education

Culinary school background

Job description

Job Description

Kitchen Manager

Position Classification

Full-Time / Exempt

Reports To

Executive Kitchen Manager or General Manager

Position Summary

The Kitchen Manager (KM) oversees daily kitchen operations, leading the Back of House (BOH) team to deliver consistent, high-quality food. The KM manages financial performance, ensures compliance with food safety standards, and maintains a clean, organized, and efficient kitchen environment.

Key Responsibilities

Culinary Operations & Food Quality

• Supervise daily kitchen operations to ensure food quality, safety, and presentation meet Walk-On’s standards.
• Enforce sanitary practices and maintain kitchen equipment to prevent damage or injuries.
• Monitor inventory, maintain par-stock, and control COGS through proper food and supply management.
• Assist with recipe management and safeguarding proprietary food processes.

Team Leadership & Development

• Train, coach, and schedule BOH team members to meet operational and service standards.
• Investigate and resolve food quality complaints promptly.
• Foster a positive, safe, and productive work environment.

Financial & Operational Management

• Monitor labor and food costs in alignment with budgetary goals.
• Support hiring, onboarding, and development of kitchen staff.
• Work closely with management to analyze expenditures and maintain profitability.

Physical & Compliance Requirements

• Must comply with all health, safety, and labor regulations.
• Able to work up to 60 hours per week, including long shifts on weekends or holidays.
• Must be able to lift up to 50 lbs and stand for extended periods.

Requirements

• Minimum 2 years of management experience in a full-service, high-volume restaurant.
• Proven success in culinary leadership and operational management.
• Strong communication, organizational, and team-building skills.
• Culinary school background preferred but not required.

The Walk-On’s Way

Our Kitchen Managers lead with skill, energy, and heart, ensuring every dish meets Walk-On’s quality standards while inspiring a culture of teamwork and accountability in the kitchen.

Equal Employment Opportunity (EEO)

Walk-On’s Sports Bistreaux is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace for all team members. Employment decisions are based on merit, qualifications, and business needs.

This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.