Kitchen Manager: Lead Culinary Team & Drive Quality

Tacoria - Edgewater; Edgewater (NJ); On-site; USD 70,000 - 100,000; Full time

Job summary

Tacoria - Edgewater is seeking a BOH Manager to oversee kitchen operations, ensure food quality and safety, and drive efficiency during service. This role leads cooks and prep staff, manages inventory and costs, and collaborates closely with FOH to guarantee a smooth, high-performing shift.

The ideal candidate brings 3–5 years of kitchen leadership, strong cooking techniques, and a solid understanding of food safety.

Qualifications

• 3–5 years of kitchen experience, including leadership or management.
• 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 all dishes meet quality, portion, and presentation standards
• Maintain consistency in recipes and cooking procedures
• Oversee final food presentation
• Oversee inventory, vendor relationships, and cost control
• Enforce health, safety, and sanitation regulations
• Coordinate with FOH to manage service pace and special requests
• Troubleshoot issues during service to prevent delays
• Monitor kitchen KPIs and maintain equipment

Skills

Kitchen leadership

Cooking techniques

Team development

Food safety regulations

Pressure handling

Job description

Tacoria - Edgewater is seeking a BOH Manager to oversee kitchen operations, ensure food quality and safety, and drive efficiency during service. This role leads cooks and prep staff, manages inventory and costs, and collaborates closely with FOH to guarantee a smooth, high-performing shift.

The ideal candidate brings 3–5 years of kitchen leadership, strong cooking techniques, and a solid understanding of food safety.