Kitchen Manager

Location: Minot, ND
Job Type: Full-Time
Compensation: Competitive hourly rate based on experience + overtime

Schedule: Nights, weekends, and holidays required

Job Overview

The Kitchen Manager plays a critical role in the opening and ongoing operation of a new, high-volume, full-service restaurant, such as Boston's Pizza Restaurant & Sports Bar or a comparable casual dining concept. Reporting to the General Manager, this position is responsible for building the kitchen operation from the ground up, including staffing, training, systems execution, food quality, cost control, and coordination with front-of-house leadership.

This is a hands-on leadership role suited for an experienced kitchen leader who thrives in launch environments and can stabilize operations after opening.

Key Responsibilities

Pre-Opening & Launch Responsibilities

• Assist with kitchen setup, equipment readiness, and opening-day preparation.
• Participate in pre-opening hiring, onboarding, and training of kitchen staff.
• Support menu rollout, recipe execution, portion controls, and plating standards prior to opening.
• Assist in developing opening schedules, prep plans, and service flow procedures.
• Support soft openings and grand opening execution to ensure operational readiness.

Kitchen Operations & Cost Control

• Ensure all food and product deliveries meet company specifications for quality, quantity, and accuracy.
• Verify invoices and ensure products are properly dated, rotated, and stored according to food safety standards.
• Ensure all menu items are prepared and presented to brand standards, maintaining consistent quality and speed of service.
• Monitor and control food cost, kitchen labor cost, and other kitchen-related operating expenses from opening onward.

Supervision, Training & Scheduling

• Hire, train, and develop kitchen supervisors and hourly team members.
• Establish training routines and performance expectations for a new team.
• Create accurate kitchen schedules based on forecasted and actual sales volumes.
• Partner with the General Manager to ensure proper onboarding, completion of required documentation, and training plans.
• Communicate and implement all approved menu changes and promotions with the kitchen team.

FOH Coordination & Service Execution

• Work closely with front-of-house management to align kitchen execution with service flow, pacing, and guest expectations.
• Coordinate staffing and preparation to support dine-in, takeout, and delivery channels.
• Support service recovery by addressing kitchen-related guest concerns promptly.
• Prepare the kitchen for event-driven volume, promotions, and game-day traffic typical of a full-service sports-bar environment.

Purchasing & Product Quality

• Order approved food products and supplies in quantities aligned with expected business levels.
• Ensure proper handling, storage, and preparation of all products.
• Enforce standard recipes, portion controls, preparation methods, and plating standards to ensure consistency and efficiency.

Safety, Sanitation & Compliance

• Establish and maintain kitchen cleanliness and food safety standards in compliance with company policies and North Dakota and local health department regulations.
• Ensure proper time and temperature controls, hygiene practices, and prevention of cross-contamination.
• Participate in opening inspections and ongoing health department visits, ensuring prompt corrective actions when needed.

Sales & Brand Support

• Support sales growth initiatives by ensuring kitchen readiness and execution for national and local promotions.
• Communicate operational insights, challenges, and improvement opportunities to the General Manager or Franchisee.
• Support community and promotional efforts through consistent execution and reliability during early operations.

Qualifications

• High school diploma or GED required.
• 5+ years of kitchen leadership or restaurant management experience required.
• Experience with new store openings or restaurant launches strongly preferred.
• Experience in a high-volume, full-service restaurant environment preferred.
• Strong knowledge of food safety, sanitation, and kitchen operations.
• Ability to work nights, weekends, and holidays as required.
• Ability to stand for extended periods and lift up to 50 lbs.

Compensation & Benefits

• Competitive hourly wage based on experience.
• Overtime pay in accordance with state and federal law.
• Unpaid time off available upon request, subject to business needs.
• Sick leave provided in accordance with applicable laws.
• Growth and advancement opportunities as the restaurant stabilizes and expands.

Why This Role

This is an opportunity to help launch a new restaurant, build a strong kitchen culture, and establish systems that set the foundation for long-term success.

Job Types: Full-time, Contract

Pay: From $52,000.00 per year

Benefits:

• Flexible schedule
• Paid time off
• Paid training

Work Location: In person