Lead Kitchen Operations Manager

Torsap Thai Kitchen; Greer (SC); On-site; USD 42,000 - 64,000; Full time

Job summary

Pizzeria Fiamma is seeking an experienced Kitchen Manager to direct the kitchen and back-of-house operations, ensuring quality, sanitation, and cost controls in a fast-paced environment. You will lead a team, manage inventories, and uphold company standards for safety and guest satisfaction.

Responsibilities include scheduling, supervising staff, coordinating with vendors, and maintaining recipe accuracy and food safety compliance. Strong leadership and communication skills are essential.

Qualifications

• High school diploma or equivalent is required.
• Must be at least 21 years old.
• Must complete Kitchen Manager Training Program.
• ServSafe food sanitation certification and food handler’s permit are required.
• Must comply with orientation and policies as outlined in the employee handbook.

Responsibilities

• Ensure kitchen and food service area meet quality standards daily.
• Follow SOPs for kitchen operations and food safety.
• Prepare labor schedules to balance business needs and labor costs.
• Supervise kitchen staff and maintain uniform and policy adherence.
• Conduct inventories, par levels, and waste logs; report issues to GM.
• Oversee vendor relationships, quality, and pricing.
• Label, date, and store all food per regulations.
• Manage line checks, prep sheets, and recipe accuracy.
• Monitor food cost and identify cost-saving opportunities.
• Assist in recruiting and training BOH staff and MITs.

Skills

Leadership

Communication

Time management

Food safety knowledge

Education

High School Diploma

21+ years old

Kitchen Manager Training

ServSafe Certification

Orientation & Compliance

Job description

Pizzeria Fiamma is seeking an experienced Kitchen Manager to direct the kitchen and back-of-house operations, ensuring quality, sanitation, and cost controls in a fast-paced environment. You will lead a team, manage inventories, and uphold company standards for safety and guest satisfaction.

Responsibilities include scheduling, supervising staff, coordinating with vendors, and maintaining recipe accuracy and food safety compliance. Strong leadership and communication skills are essential.