Kitchen Manager

Job Description

Job Description

POSITION SUMMARY

The Kitchen Manager is responsible for running a system-based Dominican fast-casual kitchen. This role ensures all recipes, prep, food handling, cleanliness, and service standards are followed exactly as written. The Kitchen Manager leads by example, enforces procedures, controls costs, and helps increase sales through consistency, speed, and food quality. MUST SPEAK SPANISH.

CORE PHILOSOPHY
“We work by system, not by memory.”
No improvising. No shortcuts. Everything is done according to written procedures.

KEY RESPONSIBILITIES

1. DAILY OPERATIONS
• Open and close the kitchen following the official opening and closing checklists.
• Ensure prep, cooking, and plating follow recipes and portion standards.
• Maintain speed of service for dine-in and delivery.
• Ensure food quality, temperature, and presentation meet standards at all times.


2. STAFF SUPERVISION & DISCIPLINE
• Supervise cooks, prep staff, and dish staff during every shift.
• Enforce rules, schedules, uniforms, hygiene, and procedures.
• Correct issues immediately; document repeated violations.
• Train new employees and retrain existing staff when needed.
• Recommend disciplinary actions when procedures are not followed.


3. PROCEDURE ENFORCEMENT
• Ensure all staff use checklists, prep lists, and station guides.
• No employee works “their own way.” Systems are mandatory.
• Conduct daily line checks and random procedure checks.
• Report recurring issues to ownership.


4. INVENTORY & COST CONTROL
• Control food waste, over-portioning, and theft.
• Oversee daily and weekly inventory counts.
• Ensure proper storage, labeling, rotation (FIFO).
• Coordinate ordering based on par levels and sales volume.


5. SALES & PERFORMANCE GROWTH
• Improve sales through consistency, speed, and food quality.
• Ensure best-selling Dominican items are always available.
• Reduce ticket times during peak hours.
• Support promotions, specials, and delivery performance.
• Work with ownership to identify opportunities to increase revenue.


6. CLEANLINESS & SAFETY
• Enforce sanitation, food safety, and health department rules.
• Ensure deep cleaning schedules are completed.
• Maintain a clean, organized, and professional kitchen.


REQUIRED SKILLS & EXPERIENCE
• Experience in a high-volume fast-casual or Dominican/Latin kitchen.
• Strong leadership and authority in the kitchen.
• Ability to follow and enforce systems strictly.
• Knowledge of Dominican cuisine (mofongo, carnes, frituras, mariscos).
• Strong organization and communication skills.
• Ability to work under pressure and lead by example.


SUCCESS METRICS
• Procedures followed 100% of the time.
• Reduced food waste and errors.
• Faster ticket times.
• Improved staff discipline and consistency.
• Increased customer satisfaction and repeat sales.


REPORTS TO
Owner / General Manager