Parkway Bowl Kitchen Manager
Position Summary
The Kitchen Manager oversees daily back-of-house operations to ensure a safe, efficient, and high-quality culinary environment. This role is responsible for supervising kitchen staff, maintaining food quality standards, managing inventory, ensuring compliance with health and safety regulations, and supporting overall restaurant performance. You will be part of a team that is opening a new Restaurant. With the help of the General Manager and Director of Food and Beverage, you will be forming and creating a new cook team to open and operate our new kitchen.
Key Responsibilities
Operations & Quality Control
Oversee all kitchen activities, ensuring timely, consistent, and high-quality food preparation and presentation.
Develop and maintain standard operating procedures, recipes, and portion controls.
Monitor food quality, freshness, and consistency throughout service.
Staff Management
Recruit, train, schedule, and supervise kitchen staff, including cooks, prep workers, and dishwashers.
Conduct performance evaluations and provide coaching to build a positive team environment.
Maintain proper staffing levels and manage labor costs effectively.
Inventory & Cost Management
Manage food purchasing, receiving, storage, and inventory processes.
Track food costs, waste, and usage; implement cost-control strategies.
Work with vendors to ensure quality products and negotiate pricing when needed.
Safety & Compliance
Ensure full compliance with local health and safety regulations.
Maintain a clean, organized, and hazard-free kitchen environment.
Train staff in proper food handling, sanitation, and equipment safety procedures.
Collaboration & Communication
Work closely with the General Manager and front-of-house team to ensure smooth service flow.
Assist in menu development, specials, and seasonal offerings.
Participate in staff meetings and communicate kitchen needs effectively.
Qualifications
2–5 years of experience in a kitchen leadership role (Kitchen Manager, Sous Chef, or similar).
Strong knowledge of cooking techniques, food preparation, and culinary safety standards.
Excellent leadership, communication, and problem-solving skills.
Ability to manage inventory systems and interpret cost reports.
ServSafe or equivalent food safety certification (preferred).
Physical Requirements
Ability to stand for long periods and work in a fast-paced environment.
Ability to lift up to 40–50 lbs. as needed.
Work Schedule
Full-time position with benefits; requires availability on evenings, weekends, and holidays depending on business needs.