Kitchen Manager

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A new restaurant and nightlife concept opening in Miami is seeking an experienced Kitchen Manager to oversee all back-of-house operations. The restaurant will offer an American-style menu featuring BBQ, burgers, grilled items, and other familiar favorites. Operations will include brunch, lunch, dinner, and late-night service, seven days a week.

The Kitchen Manager will oversee a team of approximately 20–25 cooks and be responsible for kitchen operations, food quality, labor management, inventory, and staff development.

The menu and recipes will be established. This position will focus on following company specifications, maintaining consistency, controlling costs, and ensuring proper execution across all service periods. Significant menu development or creative culinary direction is not a primary responsibility.

Key Responsibilities

• Oversee all daily back-of-house operations.
• Lead, manage, schedule, and develop a kitchen team of approximately 20–25 cooks.
• Ensure all menu items follow established recipes, preparation procedures, portion specifications, and presentation standards.
• Maintain consistent food quality and ticket times across brunch, lunch, dinner, and late-night service.
• Establish kitchen workflows, station assignments, and staffing plans to support seven-day operations.
• Manage labor costs, food costs, inventory, ordering, receiving, and waste.
• Oversee food preparation, production, and line execution.
• Train kitchen employees on recipes, preparation methods, food safety, and operating procedures.
• Monitor employee performance and maintain accountability across all kitchen shifts.
• Maintain kitchen cleanliness, organization, equipment, and sanitation standards.
• Ensure compliance with applicable health department and food safety regulations.
• Coordinate with restaurant management and front-of-house leadership to support service operations.
• Assist with hiring, onboarding, and training kitchen personnel.
• Ensure adequate preparation and staffing for changing service volumes throughout the day and evening.

Pre-Opening Timeline & Training

The selected candidate is expected to start in December 2026, ahead of the restaurant's anticipated early February 2027 opening.

Pre-opening responsibilities will include:

• Preparing the kitchen for opening and ensuring equipment and systems are operational.
• Assisting with kitchen staff recruitment and hiring.
• Learning established recipes, menu specifications, and operating procedures.
• Establishing preparation systems, station assignments, and inventory procedures.
• Training kitchen employees and establishing expectations for each position.
• Participating in pre-opening team training scheduled for January 2027.
• Conducting practice services and preparing the kitchen team for opening.

There may be an opportunity to complete approximately one week of training in Toronto to learn the established culinary program, recipes, and operating procedures. This travel is preferred but not required.

Qualifications

• 4+ years of professional kitchen experience.
• Previous experience as a Kitchen Manager, Head Chef, Sous Chef, or similar kitchen leadership position.
• Demonstrated experience managing a kitchen team of 20 or more employees.
• Experience in high-volume casual dining, American cuisine, BBQ, grill operations, or similar restaurant environments preferred.
• Strong understanding of kitchen operations, food preparation, inventory management, and cost controls.
• Ability to follow established recipes and specifications consistently.
• Experience managing labor, food costs, ordering, and waste.
• Strong organizational, communication, and leadership skills.
• Experience managing multiple service periods and high-volume operations.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Food safety certification preferred.

Ideal Candidate

The ideal candidate is an experienced, hands-on kitchen operator who can manage a large team and maintain consistent execution across multiple service periods.

They should be comfortable working within an established menu and operating structure, managing labor and food costs, training employees, and maintaining kitchen standards.

This position is best suited for someone with experience in high-volume restaurant operations who can balance hands-on kitchen leadership with the administrative responsibilities of managing a large team.

Compensation & Opportunity

• Annual salary of $80,000–$85,000, depending on experience.
• Full-time leadership position.
• Anticipated December 2026 start date.
• January 2027 pre-opening training.
• Potential opportunity for approximately one week of training in Toronto.
• Opportunity to lead the kitchen operation of a new restaurant in Miami.

JOB ID: 183721

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Nicole Day

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