Kitchen Manager - Lead High-Volume Ops & Catering

Nbutexas; Dayton (OH); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Competitive Salary

Performance Bonus

Medical, Dental & Vision

Paid Time Off

401(k)

Job summary

Nbutexas is seeking an experienced Kitchen Manager to lead a busy full-service restaurant and deli offering dine-in, carryout, beer, and catering. You will drive daily kitchen operations with a hands-on, organized leadership approach, focusing on execution, consistency, and operational excellence.

You will supervise prep, service, and staff, while upholding food safety, managing inventory and food costs, and partnering with the General Manager to ensure smooth day-to-day operation.

Qualifications

• Experience as Kitchen Manager or similar leadership role.
• Full-service restaurant experience required.
• Strong organizational skills and attention to detail.
• Catering or high-volume production experience preferred.
• Knowledge of food cost, inventory, and kitchen operations.
• Proven ability to lead and develop a team.

Responsibilities

• Oversee daily kitchen operations, prep, and service.
• Ensure consistent food quality, portions, and presentation.
• Manage kitchen staff, scheduling, training, and performance.
• Oversee catering preparation and large orders.
• Manage inventory, ordering, food cost, and waste.
• Maintain a clean, organized, and sanitary kitchen.
• Establish strong prep, opening, and closing procedures.
• Train and develop kitchen team members.
• Ensure food safety and sanitation standards are followed.
• Partner with the General Manager to keep the operation running smoothly.

Skills

Kitchen management

Food cost control

Staff leadership

Inventory management

Restaurant operations

Food safety

Job description

Nbutexas is seeking an experienced Kitchen Manager to lead a busy full-service restaurant and deli offering dine-in, carryout, beer, and catering. You will drive daily kitchen operations with a hands-on, organized leadership approach, focusing on execution, consistency, and operational excellence.

You will supervise prep, service, and staff, while upholding food safety, managing inventory and food costs, and partnering with the General Manager to ensure smooth day-to-day operation.