Kitchen Manager - High-Volume Culinary Leader

Copeland's of New Orleans; United States; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health, Dental, & Vision Insurance

Bonus Potential

Retirement Plan

Paid Vacation

Job summary

Copeland’s of New Orleans is seeking an experienced Kitchen Manager to lead a fast-paced, high-volume kitchen in a casual dining environment. The role focuses on upholding recipes, optimizing costs, and building a strong BOH team to deliver exceptional food and hospitality daily.

The ideal candidate will have hands-on leadership, proven cost-control skills, and the ability to manage labor efficiently while maintaining top sanitation and safety standards.

Qualifications

• 2+ years of Kitchen Management experience in a full-service restaurant
• Proven ability to manage food cost and labor cost
• Experience with inventory systems, prep planning, and forecasting
• Strong leadership presence in high-volume environments
• Experience in training and developing line cooks and prep teams
• Proficiency in basic reporting and restaurant systems

Responsibilities

• Upholding and enforcing all Copeland’s recipes, specs, systems, and food standards
• Managing food cost, inventory levels, ordering, and waste control
• Driving labor efficiency through smart scheduling and productivity management
• Leading kitchen shifts with urgency, organization, and attention to detail
• Training, developing, and retaining BOH team members
• Maintaining food safety, sanitation, and cleanliness standards at the highest level
• Partnering with the General Manager to hit financial and operational goals
• Ensuring every guest receives consistently high-quality food

Skills

Kitchen management

Food cost control

Labor scheduling

Leadership presence

Training line cooks

Tools

Inventory systems

Restaurant systems

Job description

Copeland’s of New Orleans is seeking an experienced Kitchen Manager to lead a fast-paced, high-volume kitchen in a casual dining environment. The role focuses on upholding recipes, optimizing costs, and building a strong BOH team to deliver exceptional food and hospitality daily.

The ideal candidate will have hands-on leadership, proven cost-control skills, and the ability to manage labor efficiently while maintaining top sanitation and safety standards.