Our client is seeking an experienced, hands-on Kitchen Manager to lead back-of-house operations for a busy, scratch-made sandwich shop known for high-quality ingredients, consistent execution, and exceptional hospitality. This role requires a strong culinary leader who can maintain product quality, streamline kitchen operations, develop a high-performing team, and uphold cost controls in a fast-paced environment.

Key Responsibilities

Leadership & Team Development

• Recruit, hire, train, and mentor BOH team members to maintain a positive, high-performance kitchen culture.
• Lead by example on the line during peak service periods to ensure accuracy and consistency in sandwich production.
• Create efficient BOH schedules that align labor needs with sales volume.
• Foster a culture of accountability, teamwork, and continuous improvement.

Culinary Execution & Kitchen Operations

• Oversee day-to-day kitchen operations, including prep, station setup, line execution, and closing routines.
• Ensure consistency in product quality, portioning, presentation, and recipe adherence for all sandwiches, sides, and house-made items.
• Maintain clean, organized workspaces and well-structured prep systems to ensure smooth service flow.
• Partner with front-of-house leadership to ensure coordinated service and timely ticket execution.
• Monitor ticket times and kitchen efficiency during high-volume periods.

Financial Performance & Inventory Management

• Manage food costs, ordering, inventory levels, and waste-control measures to support overall profitability.
• Conduct routine inventory counts and maintain proper product rotation and storage standards.
• Analyze usage and sales reports to forecast prep needs and maintain optimal stock levels.
• Support budgeting efforts and implement cost-saving strategies without compromising quality.

Compliance & Food Safety

• Ensure full compliance with local health, sanitation, and food safety regulations.
• Maintain ServSafe standards and enforce proper food handling procedures.
• Uphold and improve kitchen SOPs regarding safety, equipment maintenance, and cleanliness.
• Conduct regular kitchen audits to ensure readiness for health inspections.

Qualifications

• Proven experience in kitchen management within a high-volume sandwich shop, café, deli, or similar scratch-made environment.
• Strong knowledge of food cost controls, inventory systems, and labor management.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced, service-driven environment and lead effectively during peak periods.