Kitchen Manager: Lead a High-Energy, Quality Kitchen

Oac Enterprises LLC; Brandywine (MD); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Paid time off

401(k)

Employee discounts

Job summary

Oac Enterprises LLC in Brandywine, MD is seeking a passionate Kitchen Manager to lead our culinary operations in a fast-paced kitchen. You will inspire a talented team, ensure top quality, and drive efficient service on every shift.

You will oversee back-of-house operations, mentor staff, and manage costs while maintaining strict food safety standards. This role requires flexibility for nights, weekends, and holidays and offers a path toward culinary excellence.

Qualifications

• 2+ years of experience in Kitchen Manager or similar leadership roles.
• ServSafe certification preferred or required.
• Experience with food cost management, inventory control, and ordering.
• Excellent organizational and time management skills during high-volume service.

Responsibilities

• Oversee all back-of-house operations, ensuring smooth and efficient daily kitchen workflow
• Manage, train, and mentor kitchen staff to maintain high performance and food quality standards
• Monitor food prep, cooking techniques, and plating to ensure consistency and quality control
• Control food and labor costs through smart scheduling, inventory management, and waste reduction
• Maintain strict compliance with food safety, sanitation, and health code regulations
• Order supplies, manage vendor relationships, and track kitchen inventory levels
• Collaborate with ownership and front-of-house management to align on menu execution and service goals

Skills

Leadership

Team management

Communication

Time management

Education

ServSafe certification

Job description

Oac Enterprises LLC in Brandywine, MD is seeking a passionate Kitchen Manager to lead our culinary operations in a fast-paced kitchen. You will inspire a talented team, ensure top quality, and drive efficient service on every shift.

You will oversee back-of-house operations, mentor staff, and manage costs while maintaining strict food safety standards. This role requires flexibility for nights, weekends, and holidays and offers a path toward culinary excellence.