Kitchen Manager: Lead Quality, Cost Control & Team

Al Copeland Investments, Inc.; Covington (LA); On-site; USD 55,000 - 75,000; 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 in Covington, LA seeks an experienced Kitchen Manager to lead a fast-paced, high-volume kitchen. This hands-on role drives food quality, cost control, kitchen culture, and operational excellence, building a strong, accountable BOH team that takes pride in every plate.

Responsibilities include upholding recipes and standards, managing labor and food costs, training staff, and ensuring top-tier sanitation.

Qualifications

• Minimum 2+ years of kitchen management in a full-service restaurant.
• Proven ability to manage food and labor costs.
• Experience with inventory systems, prep planning, and forecasting.
• Strong leadership presence in high-volume environments.

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

Labor cost management

Inventory systems

Staff training

Leadership

High-volume kitchen

Job description

Copeland’s of New Orleans in Covington, LA seeks an experienced Kitchen Manager to lead a fast-paced, high-volume kitchen. This hands-on role drives food quality, cost control, kitchen culture, and operational excellence, building a strong, accountable BOH team that takes pride in every plate.

Responsibilities include upholding recipes and standards, managing labor and food costs, training staff, and ensuring top-tier sanitation.