Kitchen Manager: Lead a High-Volume Kitchen & Team Growth

Kaizen Lab Inc.; Roanoke Rapids (NC); On-site; USD 48,000 - 68,000; Full time

Benefits offered by this job

Competitive salary

Paid time off

Employee discounts on food and drinks

Opportunities for advancement

Professional development opportunities

Positive and supportive work culture

Job summary

Kaizen Lab Inc. is seeking a Kitchen Manager to oversee the restaurant kitchen operations. This hands-on leadership role requires cooking, prepping, line work, and staff supervision to ensure smooth dining experiences.

The ideal candidate will have strong knowledge of food safety, inventory control, and team coordination, with a focus on quality and cost management in a busy kitchen environment.

Qualifications

• Minimum of 3 years of experience in kitchen leadership roles.
• Proven leadership and people-management skills.
• Comfortable performing any kitchen or restaurant function on demand.
• Strong knowledge of food safety, sanitation, and safe operating procedures.
• Experience with inventory and cost-control practices.

Responsibilities

• Supervise and manage kitchen staff including hiring, training, scheduling.
• Ensure consistent food quality and presentation according to standards.
• Maintain food safety and sanitation compliance.
• Cook on the line and assist with prep, washing dishes, serving as needed.
• Monitor inventory levels and order supplies.
• Collaborate with front-of-house and hotel leadership for staffing and service.
• Set teamwork, professionalism, and urgency standards.
• Perform other duties as required.

Skills

Leadership

Team management

Communication

Multitasking

Hands-on

Job description

Kaizen Lab Inc. is seeking a Kitchen Manager to oversee the restaurant kitchen operations. This hands-on leadership role requires cooking, prepping, line work, and staff supervision to ensure smooth dining experiences.

The ideal candidate will have strong knowledge of food safety, inventory control, and team coordination, with a focus on quality and cost management in a busy kitchen environment.