Executive Kitchen Manager

The Executive Kitchen Manager (EKM) is a strategic, multi-unit culinary leader responsible for the overall performance, consistency, and excellence of all back-of-house operations across our three restaurant locations. This role focuses on developing, training, and mentoring BOH leaders to build a high-performing, accountable culinary team.

The EKM ensures that each kitchen operates efficiently, maintains our culinary standards, and delivers the exceptional guest experience that defines our brand. This position requires strong operational oversight, hands-on leadership, and the ability to create and scale processes across multiple locations.

We are a guest-first, team-oriented, and accountability-driven restaurant group built on the values of Leadership, Family, and Passion. As we continue to grow, the Executive Kitchen Manager plays a vital role in shaping the next generation of leaders and ensuring the heart of our business—the kitchen—operates with excellence and pride every day.

ESSENTIAL ACCOUNTABILITIES & RESPONSIBILITIES

Multi-Unit Operational Leadership

• Oversee BOH operations for all restaurant locations, ensuring consistent execution of recipes, food quality, portioning, and presentation.
• Partner with the Director of Operations and General Managers to align culinary performance with company goals.
• Conduct regular site visits to evaluate kitchen operations, coaching managers on systems, standards, and guest experience, providing updates and solutions to Director of Ops.
• Lead BOH planning and execution of new location openings including layout, team onboarding and culinary readiness.
• Ensure compliance with health, safety, and sanitation standards across all locations.

Training & Development

• Lead training and development programs for Kitchen Managers, Asst. Kitchen Managers, and Supervisors to strengthen leadership capabilities and technical skill.
• Create and implement standardized onboarding, training manuals, and ongoing education for all BOH leadership roles.
• Serve as a mentor and role model, building a strong bench of future culinary leaders.
• Reinforce accountability through consistent follow-up, performance evaluations, and one-on-one coaching.

Culinary Consistency & Quality

• Uphold recipe integrity, execution standards, and kitchen procedures across all menus.
• Collaborate with the operation team on menu innovation, rollouts, and special events.
• Champion our commitment to consistency, quality, and speed of service in every kitchen.
• Partner with Inventory Manager and purchasing team to align ordering practices ensuring product availability, consistency and address quality issues across all kitchens.

Financial & Systems Management

• Partner with location Kitchen Managers to achieve food cost and labor targets while maintaining the highest quality.
• Support inventory control, waste reduction, and purchasing accuracy using Restaurant365.
• Review P&L statements and operational reports, identifying opportunities for improvement.

Leadership & Culture

• Model our core values: Lead by Example, Family, and Passionate About What You Do.
• Promote a culture of collaboration, accountability, and pride in craftsmanship.
• Build trust and communication between BOH and FOH leadership teams.
• Support hiring and succession planning efforts to meet future growth goals.

Qualifications

• 5+ years of culinary management experience, including at least 2 years in a multi-unit leadership role.
• Demonstrated success training and developing kitchen managers.
• Deep knowledge of kitchen operations, systems, and financial management.
• Strong leadership presence—able to influence, motivate, and hold teams accountable across multiple locations.
• Excellent communication, organization, and follow-through.
• ServSafe Manager and RBS Certification must be maintained.
• Experience with Restaurant365, Toast, and Paycom (preferred).

Success Metrics

• Consistent execution of culinary standards across all locations.
• Achievement of targeted food cost, labor, and operational KPIs.
• Successful training, retention, and advancement of BOH managers.
• Strong health inspection and food safety compliance scores.
• High guest satisfaction and low kitchen-related guest issues.