Kitchen Manager

Position Summary The Kitchen Manager at Boul’Ange is a hands-on operational leader responsible for ensuring the savory kitchen runs with consistency, organization, cleanliness, and efficiency at all times. This role oversees daily kitchen operations including line, prep, and dish, with a strong focus on kitchen organization, food safety, health department compliance, labor management, and cost control. The Kitchen Manager ensures all established recipes, systems, and standards are executed with precision while maintaining a highly organized, accountable, and well-communicating team.

The Kitchen Manager works closely with the kitchen lead, General Manager and FOH leadership to ensure smooth service flow, strong cross-department communication, and operational excellence. Key Responsibilities Kitchen Operations & Execution (Savory) Oversee daily operations of the savory kitchen including line, prep, and dish Ensure all stations are set up, stocked, and operating efficiently throughout service Maintain organization across prep areas, walk-ins, dry storage, and line stations Ensure all recipes, prep lists, and production systems are complete and followed consistently Support smooth service flow by identifying and resolving operational issues in real time Cleanliness, Sanitation & Compliance Enforce strict adherence to health department standards, food safety, and sanitation protocols Maintain cleanliness and organization across all savory kitchen and storage areas Ensure proper labeling, dating, rotation (FIFO), and storage of all products Conduct regular audits of cleanliness, food safety practices, and compliance standards Ensure team adherence to hygiene, uniform, and safety expectations Labor & Scheduling Management Build and manage BOH savory schedules aligned with business needs and labor targets Monitor labor costs daily and adjust staffing to meet budget goals Ensure proper break compliance and adherence to company policies Support cross-training within savory roles to build a flexible team Inventory & Cost Control (Savory) Oversee ordering, inventory counts, and vendor coordination for savory kitchen Maintain accurate inventory systems and minimize waste Monitor food cost and implement controls to stay within budget targets Ensure proper portioning and product utilization across all savory stations Team Leadership & Accountability Supervise, support, and hold savory BOH team members accountable to company standards Provide clear direction, communication, and expectations during prep and service Support training, onboarding, and development of kitchen staff Address performance issues in partnership with HR and General Manager Foster a culture of accountability, consistency, and professionalism Communication & Cross-Department Coordination Act as a key communication bridge between BOH (savory) and FOH teams Partner with FOH leadership to ensure alignment on ticket flow, timing, and product quality Communicate operational challenges, staffing needs, and performance updates to leadership Supervisory Responsibility Direct supervision of savory BOH team members, including line cooks, prep cooks, and dish staff. Qualifications & Requirements Education Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field, or equivalent professional experience in a high-volume culinary environment.

Experience & Skills Minimum 3–5 years of experience in a high-volume kitchen or café environment Previous supervisory or kitchen management experience preferred Strong understanding of food safety, sanitation, and health department compliance Experience managing labor, scheduling, and cost controls Strong organizational and operational skills Ability to create and maintain systems for consistency and efficiency Effective leadership, communication, and team management skills Comfortable using scheduling, inventory, and POS systems ServSafe or equivalent certification required Work Environment This role operates in a fast-paced, high-volume kitchen and bakery environment and requires hands-on leadership across hot line, prep, pastry, bakery production, and storage areas. Exposure to high heat, cold storage, elevated noise levels, and early mornings, weekends, and holidays is expected to support daily production, seasonal menu launches, and special events. Physical Demands Standing and walking for extended periods; bending, reaching, and stooping as needed.

Lifting and carrying items up to 30 pounds regularly and up to 50 pounds occasionally. Frequent handling of cookware, utensils, and hot or cold food items with attention to safety and precision. Ability to work in fluctuating temperatures and dynamic, fast-paced environments.

Vision requirements include close and distance vision, color recognition, and visual focus in active kitchen settings. More detail about BOUL’ANGE, please visit https://culinaryagents.com/entities/979897-BOUL%25E2%2580%2599ANGE