Lead Kitchen Manager — Italian Fine Dining

Pieroscuisine; California; Hybrid; USD 60,000 - 85,000; Full time

Job summary

Piero’s Italian Cuisine is seeking a Kitchen Manager to lead the kitchen team, ensuring top-quality dishes and efficient operations in a fast-paced environment.

You will collaborate with the Executive Chef on menu planning, supervise staff, and uphold safety and sanitation standards. This role emphasizes cost control, vendor coordination, and maintaining the restaurant’s legacy of excellence.

Qualifications

• 3–5 years of kitchen management or supervisory experience in fine dining or upscale restaurant operations.
• Strong culinary knowledge and leadership abilities to manage a high-performing kitchen team.
• Knowledge of food safety, sanitation, and health regulations; proven cost control practices.

Responsibilities

• Oversee day-to-day kitchen operations to ensure efficiency, consistency, and quality.
• Maintain recipe integrity, portion control, and presentation standards across all menu items.
• Collaborate with the Executive Chef on menu planning, seasonal updates, and special events.
• Ensure all food is prepared safely, on time, and in accordance with standards.
• Conduct line checks and tastings to maintain excellence.
• Supervise, train, and support kitchen staff; schedule and manage staffing levels.
• Track and manage inventory and costs; work with vendors for quality ingredients and pricing.

Skills

Team leadership

Culinary knowledge

Food safety & sanitation

Inventory management

Kitchen management systems

Vendor relations

Cost control

Education

Clark County Food Handler Card

Tools

Inventory software

Ordering platforms

Kitchen management system

Job description

Piero’s Italian Cuisine is seeking a Kitchen Manager to lead the kitchen team, ensuring top-quality dishes and efficient operations in a fast-paced environment.

You will collaborate with the Executive Chef on menu planning, supervise staff, and uphold safety and sanitation standards. This role emphasizes cost control, vendor coordination, and maintaining the restaurant’s legacy of excellence.