Chef / Kitchen Manager

Job Overview

Position Overview

The Chef / Kitchen Manager is responsible for overseeing all kitchen operations, ensuring high standards of food quality, consistency, cleanliness, and efficiency. This is a hands-on leadership role requiring the ability to manage a high-volume kitchen while leading and developing a strong team.
The ideal candidate is organized, disciplined, and capable of maintaining control of the kitchen during peak service while driving performance, accountability, and consistency.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations and service execution
• Ensure all dishes are prepared and presented according to company standards
• Maintain consistency in quality, portioning, and plating
• Lead and support the team during high-volume service

Team Leadership

• Hire, train, and supervise kitchen staff
• Create and manage staff schedules based on business volume
• Enforce standards of performance, cleanliness, and professionalism
• Foster a team-oriented, accountable kitchen culture

Food Cost & Inventory Control

• Manage ordering, inventory, and vendor relationships
• Control food cost, waste, and portioning
• Conduct regular inventory counts and maintain accurate records

Food Safety & Compliance

• Ensure compliance with all health, safety, and sanitation regulations
• Maintain a clean, organized, and inspection-ready kitchen at all times
• Enforce proper food handling and storage procedures

Menu Execution & Development

• Execute existing menu with consistency and quality
• Collaborate with ownership on menu updates, specials, and seasonal items
• Monitor product quality and make adjustments as needed

Qualifications

• Proven experience as a Chef, Sous Chef, or Kitchen Manager
• Strong leadership and team management skills
• Experience in a high-volume restaurant environment is required
• Knowledge of food cost control, inventory systems, and kitchen operations
• Ability to work efficiently under pressure and manage multiple priorities
• Strong organizational and communication skills
• Availability to work nights, weekends, and holidays

Work Environment

• Fast-paced, high-volume waterfront restaurant
• Extended hours on feet, including nights and weekends & holidays
• Exposure to heat, noise, and busy kitchen conditions

Compensation & Benefits

• Competitive salary based on experience
• Benefit Medical / Vision
• Paid Time OFF
• Salary Range Depending on Experience & Accomplishment $85000-$104000