An established, high-volume restaurant in downtown Minneapolis is seeking an experienced Kitchen Manager to lead all back-of-house operations. This is a leadership role for someone who thrives under pressure, brings structure to a busy kitchen, and is passionate about food quality, cost control, and team development.

Compensation & Benefits:

• Eligible for up to 10% annual bonus based on performance
• Health insurance: Up to $500/month premium reimbursement (ICHRA)
• PTO:
  • 10 days awarded upon hire
  • +5 days after 6 months
  • 15 days annually after 1 year (plus rollover option)
• Free underground parking
• Paid renewal of Food Safety Manager Certification

Key Responsibilities:

• Lead BOH operations, including scheduling, inventory, training, and shift management
• Manage food and labor costs to ensure operational efficiency
• Maintain top-tier standards for food quality, safety, cleanliness, and sanitation
• Actively train and develop kitchen team members, including shift supervisors
• Oversee inventory management, product ordering, and vendor communication
• Ensure compliance with health and safety regulations
• Assist on the line during peak periods and be hands-on across all kitchen stations
• Partner with leadership on menu development and event planning

Ideal Candidate:

• Previous Kitchen Manager or high-level Sous Chef experience in a high-volume setting
• Strong grasp of food cost, labor controls, and kitchen financials
• Capable of leading by example and developing team culture
• Organized, efficient, and calm under pressure
• Familiar with kitchen systems, recipe costing, and scheduling tools
• Must be 21 or older, able to lift 50–60 lbs, and maintain a professional appearance

This is a strong opportunity for a kitchen leader who’s ready to grow with a respected, fast-paced downtown restaurant. Apply now to learn more