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Kitchen Manager

Location: Lake Grove New York

Salary: $70,000 - $80,000

Posted Date: 11.18.2025

Employment Type: Permanent

Job ID: 51116463

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Job Description

Kitchen Manager

Location: Stony Brook, NY

A high-energy, fast-paced restaurant group is seeking an experienced Kitchen Manager to lead daily back-of-house operations and ensure consistent execution of high-quality dishes and service standards. This role is ideal for a hands-on leader who thrives in a dynamic kitchen environment and is passionate about food quality, team development, and operational excellence.

Responsibilities:

Oversee all kitchen operations, ensuring food quality, consistency, and presentation meet brand standards.
Train, mentor, and manage kitchen staff, fostering a culture of teamwork, accountability, and respect.
Maintain a clean, organized, and compliant kitchen that adheres to all health and safety regulations.
Monitor inventory levels and coordinate with suppliers to maintain accurate ordering and receiving processes.
Manage food and labor costs to meet or exceed established budget targets.
Implement and enforce company policies, recipes, and standard operating procedures.
Lead by example during peak service periods to ensure smooth and efficient kitchen flow.
Collaborate with front-of-house management to ensure seamless communication and guest satisfaction.
Conduct regular line checks, food tastings, and equipment inspections.
Track and report daily kitchen performance metrics, including prep levels, waste control, and labor usage.
Support hiring, onboarding, and performance reviews for BOH staff.
Assist in menu execution, seasonal rollouts, and ongoing recipe development.

Qualifications:

Minimum 3 years of kitchen management experience in a high-volume, full-service, or fast-casual restaurant environment.
Strong leadership, communication, and organizational skills.
Proven ability to train and develop kitchen teams.
Thorough understanding of food safety, sanitation, and kitchen operations.
Skilled in cost control, scheduling, and ordering systems.
Ability to thrive under pressure and adapt to changing business demands.
Culinary degree or formal training preferred but not required.
Availability to work evenings, weekends, and holidays as needed.

Benefits: