Kitchen Manager, Restaurant & Catering Operations
Overview
Own and optimize back-of-house operations for a high-volume, chef-driven venue and catering events. Lead BOH teams to execute scratch kitchen menus, manage schedules, and maintain food safety standards at scale. Partner with the Executive KM to drive COGS control, inventory planning, and recipe execution across daily service and catering alike. This role blends leadership, hands-on kitchen operation, and data-driven cost management to deliver crave-worthy meals and seamless service.
What You'll Do5
- 1Build and supervise daily Back of House operations for prep, recipe execution, and catering events
- 2Drive staff development and performance feedback to elevate a high-energy team
- 3Enforce sanitation, safety, and quality standards while maintaining fully stocked inventory
- 4Estimate needs, generate detailed weekly, monthly, and annual reports on revenues and expenses
- 5Control operational costs and optimize kitchen areas to improve efficiency and consistency
Requirements5
- 1Minimum experience in a high-volume kitchen leadership role
- 2Experience coordinating catering events and managing BOH schedules
- 3Strong understanding of food safety regulations and inventory management
- 4Proven ability to monitor and drive COGS and labor costs
- 5Demonstrated ability to lead, train, and motivate kitchen staff
Salary Insight
$55k per year
Location
Required Skills
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