Kitchen Manager - Lead High-Volume Kitchen Team

StaffedUp; Greenville (SC); On-site; USD 55,000 - 70,000; Full time

Job summary

JINYA Ramen Bar in Greenville, SC is seeking a Kitchen Manager to lead daily kitchen operations, uphold food safety, and drive high-quality dining experiences. You will mentor staff, manage costs, and coordinate with restaurant leadership to meet goals.

Responsibilities include maintaining sanitation, ordering, scheduling, inventory, and ensuring excellent guest service. The role requires strong leadership and a proactive, collaborative mindset.

Qualifications

• Minimum 2 years of restaurant or hospitality management experience (high-volume preferred).
• Strong leadership, communication, and organizational skills.
• Ability to multitask effectively in a fast-paced environment.
• Knowledge of food safety, sanitation, and restaurant operations.
• Experience conducting inventory and cost controls.
• Proficiency with POS systems and basic computer applications.
• Strong mathematical skills for inventory and operational calculations.

Responsibilities

• Maintain safe, clean, and compliant kitchen environment with sanitation standards and policies.
• Oversee kitchen cleanliness, prep, and safety protocols.
• Monitor taste, quality, and presentation to meet standards.
• Ensure proper food handling and cooking procedures are followed.
• Lead, train, and develop kitchen team members.
• Coordinate front-of-house and back-of-house operations as needed.
• Review sales goals, food quality, and service execution with management.

Skills

Leadership

Communication

Organizational skills

Multitasking

Food safety

Inventory control

Cost management

POS proficiency

math skills

Team development

Bilingual (English)

Education

High school diploma

College coursework

Food safety certification

Alcohol service permits

Tools

ALOHA POS

Job description

JINYA Ramen Bar in Greenville, SC is seeking a Kitchen Manager to lead daily kitchen operations, uphold food safety, and drive high-quality dining experiences. You will mentor staff, manage costs, and coordinate with restaurant leadership to meet goals.

Responsibilities include maintaining sanitation, ordering, scheduling, inventory, and ensuring excellent guest service. The role requires strong leadership and a proactive, collaborative mindset.