Lead Kitchen Manager - High-Volume Culinary & Ops

Ontario Trillium Foundation; Town of Florida (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Walk-On’s Sports Bistreaux is seeking a Kitchen Manager to oversee daily kitchen operations, lead the BOH team, and ensure consistent, high-quality food. The KM manages financial performance, enforces safety standards, and maintains an organized, efficient kitchen environment.

The role requires strong leadership, culinary background, and the ability to work up to 60 hours per week, including weekends or holidays.

Qualifications

• Minimum 2 years of management experience in a full-service, high-volume restaurant.
• Proven success in culinary leadership and operational management.
• Strong communication, organizational, and team-building skills.
• Culinary school background preferred but not required.

Responsibilities

• Supervise daily kitchen operations to ensure food quality, safety, and presentation meet Walk-On’s standards.
• Enforce sanitary practices and maintain kitchen equipment to prevent damage or injuries.
• Monitor inventory, maintain par-stock, and control COGS through proper food and supply management.
• Assist with recipe management and safeguarding proprietary food processes.
• Train, coach, and schedule BOH team members to meet operational and service standards.
• Investigate and resolve food quality complaints promptly.
• Foster a positive, safe, and productive work environment.
• Monitor labor and food costs in alignment with budgetary goals.
• Support hiring, onboarding, and development of kitchen staff.
• Work closely with management to analyze expenditures and maintain profitability.

Skills

Management experience

Culinary leadership

Operational management

Communication

Organizational skills

Team-building

Education

Culinary school background

Job description

Walk-On’s Sports Bistreaux is seeking a Kitchen Manager to oversee daily kitchen operations, lead the BOH team, and ensure consistent, high-quality food. The KM manages financial performance, enforces safety standards, and maintains an organized, efficient kitchen environment.

The role requires strong leadership, culinary background, and the ability to work up to 60 hours per week, including weekends or holidays.