Kitchen Manager

What You'll Do: Run day-to-day kitchen operations: prep, line, food cost, and quality Manage kitchen staff scheduling, training, and performance Enforce food safety, sanitation, and health code standards Control food and labor costs while maintaining scratch-made quality Partner with the GM to hit operational and guest satisfaction goals What You Bring 2+ years as a Kitchen Manager, Sous Chef, or Back of House lead in a high-volume restaurant Strong food cost, inventory, and BOH scheduling experience Serv Safe certification (or willingness to obtain)A hands-on, standards-driven leadership style Why Hopdoddy$60,000-$70,000/year Health, Vision, and Dental starting at $1/day Paid Vacation, Paid Sick Leave Parental Leave after 1 year 50% off dining for you and a guest Hopdoddy Love Fund employee assistance Clear path to GM through our TM-to-GM training program The 5-1-2 Program: 5 years of service = 1 year's salary as a bonus + a 28-day paid sabbatical Bring your craft to a kitchen that runs on passion. Apply today.