Kitchen Manager: Lead, Train & Elevate a Busy Kitchen

Landry's, Inc.; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental and vision

Life insurance

Disability insurance

FSAs

401(k)

Paid time off

Bonus potential

Job summary

Landry's, Inc. in Tampa seeks a Kitchen Manager to lead back-of-house operations in a high-volume dining environment. You will coach staff, oversee inventory, and help manage food and labor costs to deliver exceptional guest satisfaction.

This role emphasizes hands-on leadership, training, and adherence to sanitation and safety standards while achieving budget goals. A culinary degree is a plus, and strong communication and reliability are essential.

Qualifications

• At least 2 years of Kitchen Management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead by example management style.
• Assist the Executive Chef in managing all back of house staff, including ongoing training and development.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to OSHA regulations.

Skills

Back-of-house supervision

Staff training

Inventory controls

Food cost management

Labor cost management

Quality control

Leadership

Communication

Education

Culinary degree preferred

Job description

Landry's, Inc. in Tampa seeks a Kitchen Manager to lead back-of-house operations in a high-volume dining environment. You will coach staff, oversee inventory, and help manage food and labor costs to deliver exceptional guest satisfaction.

This role emphasizes hands-on leadership, training, and adherence to sanitation and safety standards while achieving budget goals. A culinary degree is a plus, and strong communication and reliability are essential.