Kitchen Manager: Lead High-Volume Kitchen & Team

Workstream; Anchorage (AK); On-site; USD 65,000 - 85,000; Full time

Job summary

Buffalo Wild Wings is seeking a Kitchen Manager to lead a fast-paced, high-volume kitchen. You’ll supervise cooks and dishwashers, manage staffing, and uphold food safety and quality standards to deliver a top-notch guest experience.

Responsibilities include inventory control, cost management, and ensuring compliance with health regulations. Flexibility for nights, weekends, and holidays is required.

Qualifications

• 2+ years of experience in food and alcohol service.
• Previous experience as a Kitchen Manager, Head Chef, or similar leadership role preferred.
• Strong knowledge of kitchen operations, food safety, and sanitation practices.
• ServSafe certification required.
• EcoSure experience preferred.
• Experience managing teams of 30+ employees.
• Experience in high-volume, full-service restaurant operations.
• Average weekly sales volume management experience of at least $35,000 preferred.
• Strong leadership, organizational, communication, and problem-solving skills.
• Ability to work flexible hours, including nights, weekends, and holidays.

Responsibilities

• Lead kitchen team with hiring, training, coaching, and scheduling.
• Ensure food quality, consistency, and presentation meet standards.
• Maintain cleanliness and organization of kitchen equipment and spaces.
• Control inventory, food costs, labor costs, and waste to meet budgets.
• Ensure health and safety compliance and proper storage procedures.
• Collaborate with FOH to ensure smooth guest experience from kitchen to table.

Skills

Team leadership

Food safety

Operations management

Cost control

Staff coaching

Tools

EcoSure

Job description

Buffalo Wild Wings is seeking a Kitchen Manager to lead a fast-paced, high-volume kitchen. You’ll supervise cooks and dishwashers, manage staffing, and uphold food safety and quality standards to deliver a top-notch guest experience.

Responsibilities include inventory control, cost management, and ensuring compliance with health regulations. Flexibility for nights, weekends, and holidays is required.