Kitchen Manager

Kitchen Manager (BOH Leader)

Roasters 'N Toasters

We are seeking a high-level Kitchen Manager to lead Back of House operations in a fast-paced, high-volume environment. This role is designed for an experienced operator who understands systems, drives performance, and leads from the front.

This is a hands-on leadership position (60% operations / 40% management) with full ownership of kitchen execution, team performance, and cost controls.

What Makes This Role Different

• No night shifts – daytime-focused operation

• Two guaranteed days off per week

• Monthly profit sharing tied to performance

• Established, high-volume concept with strong systems in place

Key Responsibilities

• Lead, train, and develop a high-performing BOH team

• Own food cost, labor cost, and kitchen efficiency

• Manage ordering, inventory, pars, and prep systems

• Drive consistency and execution across all menu items

• Oversee daily prep, line production, and service flow

• Enforce all HACCP, safety, and sanitation standards

• Ensure opening/closing procedures and kitchen organization are executed at a high level

• Partner with Front of House leadership to maintain a seamless guest experience

• Identify operational issues quickly and implement solutions

What We’re Looking For

• 5+ years of high-volume restaurant experience , including leadership roles

• Strong understanding of cost controls, inventory systems, and kitchen operations

• Proven ability to lead teams in fast-paced environments

• Hands-on leader who is comfortable working the line when needed

• Highly organized, detail-oriented, and solutions-driven

• Professional presence with high personal standards

Compensation

• Competitive base salary (commensurate with experience)

• Monthly profit-sharing program based on performance

• Clear expectations, structured environment, and growth potential

Schedule Expectations

• Daytime-focused schedule (no nights)

• Two consistent days off weekly

• Weekend availability required

The Opportunity

This is not a passive management role. It is an opportunity to take ownership of a busy, well-established kitchen, drive results, and be rewarded for performance.