Restaurant Kitchen Manager — Lead, Inspire & Serve

Thrive Restaurant Group; Cedar Rapids (IA); On-site; USD 55,000 - 75,000; Full time

Job summary

Thrive Restaurant Group is seeking a Kitchen Manager for Carlos O’Kelly’s. You will lead the kitchen team, guide food preparation, ensure safety, and deliver a superior guest experience in a casual dining setting.

Responsibilities include hiring, training, scheduling, inventory control, and collaboration with the general management team to uphold brand standards and drive performance.

Qualifications

• High School Diploma required; no formal certification minimum.
• A minimum of 1 year in a supervisory role or kitchen leadership preferred.
• Experience in casual dining environment is a plus.
• Ability to lead, train, and motivate staff to execute standards.
• Knowledge of food safety and sanitation practices and regulations.

Responsibilities

• Lead and oversee all aspects of the kitchen operation.
• Recruit, train, and develop kitchen staff.
• Provide vision, coaching, and feedback to the team.
• Foster teamwork and a positive work environment.
• Ensure friendly, efficient guest service with the hospitality team.
• Oversee opening/closing activities; maintain cleanliness and sanitation.
• Ensure compliance with health, safety, hygiene, and security standards.
• Direct activities of hourly employees; coordinate with Hospitality Manager and General Manager.
• Monitor food preparation, portions, garnishing, and presentation per standards.
• Investigate and resolve customer complaints; manage food cost and inventory.
• Schedule staff hours; manage labor productivity and HR compliance.

Skills

People-first Orientation

Developing Leaders

Guest Service

Interpersonal Influence

Problem Solving/Decision Making

Brand Standards

Leading by Example

Operations Knowledge

Planning & Execution

Staffing & Development

Education

High School Diploma

Job description

Thrive Restaurant Group is seeking a Kitchen Manager for Carlos O’Kelly’s. You will lead the kitchen team, guide food preparation, ensure safety, and deliver a superior guest experience in a casual dining setting.

Responsibilities include hiring, training, scheduling, inventory control, and collaboration with the general management team to uphold brand standards and drive performance.