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An established, high-volume restaurant in downtown Minneapolis is seeking an experienced Kitchen Manager to lead all back-of-house operations. This is a leadership role for someone who thrives under pressure, brings structure to a busy kitchen, and is passionate about food quality, cost control, and team development.
Compensation & Benefits:
- Eligible for up to 10% annual bonus based on performance
- Health insurance: Up to $500/month premium reimbursement (ICHRA)
- PTO:
- 10 days awarded upon hire
- +5 days after 6 months
- 15 days annually after 1 year (plus rollover option)
- Free underground parking
- Paid renewal of Food Safety Manager Certification
Key Responsibilities:
- Lead BOH operations, including scheduling, inventory, training, and shift management
- Manage food and labor costs to ensure operational efficiency
- Maintain top-tier standards for food quality, safety, cleanliness, and sanitation
- Actively train and develop kitchen team members, including shift supervisors
- Oversee inventory management, product ordering, and vendor communication
- Ensure compliance with health and safety regulations
- Assist on the line during peak periods and be hands-on across all kitchen stations
- Partner with leadership on menu development and event planning
Ideal Candidate:
- Previous Kitchen Manager or high-level Sous Chef experience in a high-volume setting
- Strong grasp of food cost, labor controls, and kitchen financials
- Capable of leading by example and developing team culture
- Organized, efficient, and calm under pressure
- Familiar with kitchen systems, recipe costing, and scheduling tools
- Must be 21 or older, able to lift 50–60 lbs, and maintain a professional appearance
This is a strong opportunity for a kitchen leader who’s ready to grow with a respected, fast-paced downtown restaurant. Apply now to learn more
JOB ID: 169248
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Darren O’Dwyer