Kitchen Manager

About the role

Swiss Butter is a restaurant brand focused on steak, fries and its secret sauce, growing into new restaurants and markets. The Kitchen Manager independently owns kitchen operating performance during service within a parallel command model, translating demand into preparation, commanding the KDS/ticket flow and final plate quality, owning HACCP/CCP and allergen containment, controlling food costs and inventory, developing the kitchen team and verifying the kitchen close and next-day readiness.

Key responsibilities

• Translate demand into production priorities and verify the approved T-60 kitchen readiness standard, including receiving, quality, FIFO, storage and inventory.
• Verify equipment startup to approved technical SOPs (grill/Josper, fryer, bain-marie, cold storage).
• Command KDS/ticket flow, assign protein and sides calls and perform the final technical plate check, releasing only compliant food to the pass.
• Own HACCP/CCP, allergen containment and food-safety corrective action, escalating store incidents to the Restaurant Manager.
• Own food-cost drivers, IMS accuracy, inventory and waste investigation and corrective action.
• Staff, deploy and develop the kitchen team, issuing competency certifications for Kitchen Helper, Kitchen Cook and Grill Master only when evidence and standards are met.
• Maintain equipment, supply continuity and playbooks for failures, and verify kitchen close, CCP completion, storage, sanitation and next-day readiness before sign-off.

Required profile

• For internal progression: current Grill Master certification and completion of the Kitchen Manager Development Plan; external candidates need equivalent kitchen-leadership experience.
• Complete the current Kitchen Manager full-kitchen practical certification before independent duty.
• Strong command of kitchen operations, HACCP/CCP, food safety, inventory/waste and equipment readiness.
• Ability to lead and certify kitchen roles while coordinating with FOH and the Restaurant Manager.

Required skills

• Production planning and KDS/pass control
• HACCP/CCP and food safety management
• Food cost and inventory management (IMS)
• Kitchen leadership and certification