Kitchen ManagerAbout the Role
B&D Authentic Viet Cuisine is looking for an experienced and passionate Kitchen Manager to lead our back-of-house team. We're seeking someone who takes pride in food quality, leads by example, thrives in a fast-paced environment, and is committed to building a positive kitchen culture.
As Kitchen Manager, you will oversee daily kitchen operations, manage staff, maintain food quality and safety standards, and help drive operational excellence while controlling food and labor costs.
ResponsibilitiesTeam Leadership
- Recruit, train, mentor, and evaluate all back-of-house team members, including prep cooks, line cooks, and dishwashers.
- Build a strong, respectful, and accountable kitchen culture.
- Create weekly staff schedules to ensure efficient labor coverage.
- Coach team members to continuously improve performance and develop their skills.
- Lead by example during busy service periods.
Kitchen Operations
- Oversee all daily kitchen operations to ensure smooth and efficient service.
- Ensure recipes, food preparation, portioning, and presentation meet company standards.
- Maintain consistency, speed, and quality during every service.
- Work closely with the General Manager to improve kitchen systems and efficiency.
Inventory & Purchasing
- Monitor daily and weekly inventory levels.
- Order food, beverages, and kitchen supplies from approved vendors.
- Verify deliveries for quality and accuracy.
- Minimize shortages, over-ordering, and product waste.
Cost Control
- Manage food cost, labor cost, and kitchen productivity to achieve company targets.
- Monitor portion control and reduce unnecessary waste.
- Identify opportunities to improve operational efficiency and profitability.
Food Safety & Compliance
- Ensure compliance with all FoodSafe, health, sanitation, and workplace safety regulations.
- Maintain a clean, organized, and inspection-ready kitchen.
- Ensure all staff follow proper food handling and sanitation procedures.
Quality Assurance
- Monitor food preparation, cooking times, plating, and final presentation.
- Maintain high standards of consistency and guest satisfaction.
- Assist with menu development, recipe improvements, and seasonal menu changes.
Equipment & Maintenance
- Monitor kitchen equipment performance.
- Coordinate routine maintenance and repairs.
- Report equipment issues promptly to minimize downtime.
Qualifications
- Minimum 2–3 years of kitchen leadership or management experience in a high-volume restaurant.
- Valid FoodSafe Level 1 Certification (or willingness to obtain upon hire).
- Strong leadership, communication, coaching, and conflict-resolution skills.
- Experience managing inventory, ordering, scheduling, and food costing.
- Basic understanding of food cost, labor cost, and restaurant financial performance.
- Excellent organizational and time-management skills.
- Comfortable using POS, scheduling, and inventory software.
- Ability to stand for extended periods, lift up to 50 lbs, and work in a fast-paced kitchen environment.
- Positive attitude with a strong work ethic and a "can-do" mindset.
- Ability to remain calm under pressure while maintaining exceptional food quality.
- Passion for hospitality, teamwork, and continuous improvement.
What We Offer
- 100% employer-paid Extended Health & Dental Benefits
- Flexible scheduling
- Free staff meals during shifts
- Performance and company bonus opportunities
- Supportive, respectful, and team-oriented work environment
- Career growth and leadership development opportunities
- Paid vacation
- Employee dining discounts
Please send your resume to [email protected]
Pay: From $60,000.00 per year
Benefits:
- Discounted or free food
- Flexible schedule
- On-site parking
- Store discount
Experience:
- cooking: 1 year (preferred)
- kitchen: 1 year (preferred)
Licence/Certification:
- Food Safe, SafeCheck, Food Handler or equivalent (preferred)
Work Location: In person
