Manager

Torsap Thai Kitchen; Houghton (MI); On-site; USD 40,000 - 60,000; Full time

Job summary

Torsap Thai Kitchen in Houghton, Michigan is seeking a Kitchen Manager to oversee the kitchen operations, ensure high standards of food quality and safety, and manage team performance. The ideal candidate will have a minimum of 2 years of kitchen leadership experience, a strong understanding of food safety standards, and the ability to effectively train and motivate staff. This role is essential for maintaining a safe and efficient kitchen environment during busy service hours.

Qualifications

• Minimum 2 years of kitchen leadership experience (Sous Chef, Kitchen Lead, or higher).
• Strong understanding of food safety and sanitation standards.
• Ability to train, motivate, and discipline staff fairly and consistently.

Responsibilities

• Supervise, schedule, and train kitchen staff.
• Ensure all menu items meet restaurant standards for taste, portion, and presentation.
• Maintain a safe, clean, and organized kitchen.

Skills

Kitchen leadership

Food safety and sanitation standards

Time management

Conflict resolution

Job description

Position Overview

The Kitchen Manager is responsible for the overall operation of the kitchen, ensuring high standards of food quality, safety, sanitation, and team performance. This role combines leadership, organization, and hands‑on culinary skills to keep the kitchen running smoothly and efficiently.

Key Responsibilities

• Leadership & Team Management
  
  Supervise, schedule, and train kitchen staff.
  
  Promote a positive, respectful work environment.
  
  Address performance or conduct issues promptly.


• Food Quality & Execution
  
  Ensure all menu items meet restaurant standards for taste, portion, and presentation.
  
  Oversee prep and line execution during service.
  
  Adjust operations quickly during high-volume shifts.


• Safety & Compliance
  
  Maintain a safe, clean, and organized kitchen.
  
  Enforce food safety, sanitation, and health code requirements.
  
  Monitor employee conduct, including fitness for duty (no intoxication, drugs, etc.).


• Inventory & Cost Control
  
  Order and track food, supplies, and equipment.
  
  Manage waste, portioning, and storage to control costs.
  
  Work with ownership/management to meet budget goals.


• Communication
  
  Act as the point of contact between kitchen staff and front‑of‑house management.
  
  Participate in manager meetings and provide feedback on operations.

Requirements

• Minimum 2 years of kitchen leadership experience (Sous Chef, Kitchen Lead, or higher).


• Strong understanding of food safety and sanitation standards.


• Ability to train, motivate, and discipline staff fairly and consistently.


• Skilled in time management and organization in a high-volume environment.


• Basic knowledge of ordering, inventory, and cost control.


• Ability to remain calm under pressure and resolve conflicts quickly.


• Must be able to stand, lift, and move in a busy kitchen for extended periods.


• Reliable, punctual, and committed to professional conduct.