Kitchen Manager: Lead High-Volume, Quality Kitchens

COPELANDS OF NEW ORLEANS INC; Covington (LA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health, Dental, & Vision Insurance

Basic Life Insurance

Short- and Long-Term Disability

Supplemental Insurance (Accidental and

Critical Illness)

Competitive Pay

Bonus Potential

Retirement Plan

Paid Vacation

Employee celebrations & recognition!

Job summary

Copeland’s of New Orleans invites an experienced Kitchen Manager to lead a high-volume, full-service kitchen. You will uphold recipes, manage cost and labor, and coach a BOH team to deliver consistent, high-quality dishes.

You’ll drive scheduling, inventory, and food safety, partnering with the General Manager to hit financial goals and maintain exceptional guest experiences in a casual dining setting.

Qualifications

• 2+ years of Kitchen Management experience in a full-service restaurant.
• Proven ability to manage food cost and labor cost.
• Experience with inventory systems, prep planning, and forecasting.
• Strong leadership presence in high-volume environments.
• Experience in training and developing line cooks and prep teams.
• Proficiency in basic reporting and restaurant systems.

Responsibilities

• Upholding and enforcing all Copeland’s recipes, specs, systems, and food standards.
• Managing food cost, inventory levels, ordering, and waste control.
• Driving labor efficiency through smart scheduling and productivity management.
• Leading kitchen shifts with urgency, organization, and attention to detail.
• Training, developing, and retaining BOH team members.
• Maintaining food safety, sanitation, and cleanliness standards at the highest level.
• Partnering with the General Manager to hit financial and operational goals.
• Ensuring every guest receives consistently high-quality food.

Skills

Kitchen management

Cost control

Staff training

Leadership

Food safety

Tools

Inventory systems

Forecasting

Restaurant systems

Job description

Copeland’s of New Orleans invites an experienced Kitchen Manager to lead a high-volume, full-service kitchen. You will uphold recipes, manage cost and labor, and coach a BOH team to deliver consistent, high-quality dishes.

You’ll drive scheduling, inventory, and food safety, partnering with the General Manager to hit financial goals and maintain exceptional guest experiences in a casual dining setting.