Position Summary  
The Kitchen Manager is a key member of the culinary leadership team, overseeing Stewarding and Pastry operations to drive labor efficiency, control costs, maintain safe working conditions, and uphold top sanitation standards. This role ensures all kitchen and utility areas remain clean, organized, and properly stocked, including managing inventory and distribution of operating items like silver, china, glassware, and linens. The Kitchen Manager also ensures pastry production meets chef specifications and BEOs while training and supervising staff to maintain quality and consistency. This position reports to the Executive Chef. The salary range for this position is $60,000 - $75,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.Applications for this position will be accepted until May 24, 2026.
    
Essential Job Functions/Key Job Responsibilities 
    Oversee daily stewarding operations, including dish room, night cleaning, trash disposal, loading dock, employee cafeteria, kitchens, outlets, banquet spaces, and plating 
    Monitor and control inflow of ordered materials and maintain proper inventory levels 
    Ensure compliance with all food & beverage policies, health and safety regulations, and sanitation standards 
    Recruit, interview, hire, train, and manage stewarding and pastry staff 
    Conduct daily pre-shifts and quarterly department meetings 
    Manage loss prevention policies, monitor breakage, and implement preventative protocols to control costs 
    Conduct monthly and quarterly inventories of kitchen supplies, china, glassware, silverware, and cleaning compounds 
    Ensure compliance with health department standards and maintain updated MSDS and Health Code binders 
    Communicate with Executive Chef and Chef de Cuisine regarding staff performance, guest feedback, special requests, and menu changes 
    Train staff to meet performance standards and maintain a safe working environment 
    Handle ordering, maintain communication with purveyors, and address mechanical issues through systems 
    Maintain cleanliness across all kitchen production and storage areas while supporting menu development, production, and staffing levels aligned with budgets and business demands 
    Other duties as assigned 
