Kitchen Manager
Plymouth, NH
Pay Range: $65K-$75K/year
Job Description:
We’re seeking a passionate and experienced Kitchen Manager to lead the culinary operations across a dynamic, multi-venue hospitality setting—including a full-service dining room, café, and multiple wedding and event spaces. This is a hands-on leadership role where you’ll oversee all back-of-house functions, ensuring excellence in food quality, team performance, and operational efficiency.
As Kitchen Manager, you’ll be responsible for driving day-to-day kitchen operations—from managing food preparation and maintaining sanitation standards to controlling inventory and costs. You’ll collaborate closely with the General Manager to develop innovative, seasonal menus that reflect our brand and delight our guests. With a focus on mentoring and inspiring your kitchen team, you’ll foster a culture of excellence, safety, and positive morale. Your role will also include hiring and training staff, managing schedules, conducting performance evaluations, and ensuring every dish contributes to an exceptional dining and event experience.
Key Responsibilities:
- Oversee daily back-of-house operations across all venues, including full-service dining, café service, and large-scale banquet or wedding events.
- Manage food production and preparation to ensure consistent quality, portion control, and timely service across all service points.
- Coordinate kitchen output with front-of-house managers, event coordinators, and service teams to ensure seamless execution of restaurant service and private events.
- Lead all aspects of inventory management—place and track orders, receive deliveries, and monitor usage to maintain appropriate stock levels and reduce waste.
- Develop and implement systems for efficient prep, production, and service that accommodate a range of service styles (a la carte, buffet, plated banquets).
- Hire, train, and onboard all kitchen team members; develop staff through ongoing coaching, cross-training, and professional development opportunities.
- Create and manage BOH staff schedules based on forecasted business levels and event bookings; adjust labor deployment as needed for flexibility and efficiency.
- Ensure kitchen and food prep areas are clean, organized, and operating in compliance with local, state, and federal food safety and sanitation regulations.
- Maintain up-to-date logs, inspection reports, and operational checklists to support health inspections and internal audits.
- Conduct daily pre-shift meetings to communicate expectations, assign tasks, and foster teamwork.
- Monitor kitchen equipment for proper operation; schedule repairs or maintenance as needed to prevent disruptions.
- Assist with budgeting and operational planning by providing insight into staffing, food costs, event logistics, and kitchen capabilities.
Required Qualifications:
- Minimum 3–5 years of experience in a kitchen leadership role (Sous Chef, Kitchen Manager, or Executive Chef), preferably in a multi-outlet or high-volume environment such as restaurants, cafés, and banquet/event venues.
- Proven track record of managing back-of-house operations, including food preparation, line execution, ordering, inventory, and staff scheduling.
- Strong culinary knowledge and experience in developing and executing seasonal menus and event-specific offerings.
- Demonstrated ability to lead, mentor, and manage a diverse culinary team, including hiring, training, and conducting performance evaluations.
- In-depth understanding of food safety regulations, health codes, sanitation standards, and kitchen best practices; ServSafe certification preferred.
- Experience coordinating with front-of-house teams and event staff to ensure cohesive service and seamless event execution.
- Proficiency in inventory management systems and basic computer software (e.g., POS systems, Google Workspace, Microsoft Excel).
- Strong organizational and time-management skills with the ability to manage multiple priorities and venues simultaneously.
- Ability to work a flexible schedule, including weekends, holidays, and extended hours to support weddings and large-scale events.
- Excellent communication and interpersonal skills with a professional, guest-focused attitude.
Equal Opportunity Statement:
USPRO is an equal opportunity employer and will consider all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability and/or other protected categories. We are also committed to providing reasonable accommodation(s) to qualified individuals with disabilities or needs, as required by law.
