Kitchen Manager

Location: Fox Bros. BBQ - Toco Hills
Reports To: Executive Sous Chef

Position Summary

The Kitchen Manager is responsible for overseeing the daily operations of the kitchen to ensure high-quality food production, food safety compliance, cost control, and team leadership. This role ensures consistency in execution, maintains company standards, and supports a positive and productive work environment.

Key Responsibilities

Kitchen Operations

• Oversee all daily back-of-house operations.
• Ensure food is prepared and presented according to company recipes and quality standards.
• Maintain consistency in taste, portioning, and presentation.
• Manage ticket times and ensure efficient kitchen flow during service.
• Assist with prep, line execution, and expediting when necessary.

Team Leadership & Development

• Supervise, train, and coach kitchen staff.
• Conduct performance evaluations and provide ongoing feedback.
• Enforce company policies and kitchen procedures.
• Create and manage staff schedules to meet labor targets.
• Foster a culture of accountability, teamwork, and professionalism.

Food Safety & Sanitation

• Ensure compliance with all local health department regulations.
• Maintain proper food handling, labeling, storage, and rotation (FIFO).
• Conduct routine line checks and temperature logs.
• Ensure cleanliness and organization of kitchen and storage areas.

Inventory & Cost Control

• Monitor food cost and labor cost targets.
• Oversee ordering, receiving, and inventory management.
• Reduce waste and control portioning to maintain profitability.
• Assist in monthly inventory counts.

Administrative Duties

• Complete daily kitchen reports and communication logs.
• Monitor equipment maintenance needs and coordinate repairs.
• Participate in management meetings as required.