The Restaurant Working Kitchen Manager for Oma's is responsible for overseeing all kitchen operations while actively participating in food preparation and service. This hands-on leadership role ensures high standards of food quality, sanitation, team performance, and cost control. With this new role the Working Kitchen Manager leads by example, maintaining efficiency during peak service periods and fostering a positive, team-oriented kitchen culture.

Essential Duties and Responsibilities

Kitchen Operations
•Prepare, cook, and plate menu items in accordance with established recipes and presentation standards
•Oversee daily food production and coordinate workflow to ensure timely service
•Monitor ticket times and adjust staffing or prep levels as needed
•Ensure proper portion control and consistent food quality
•Maintain organized prep lists and production schedules

Leadership & Staff Supervision
•Supervise, train, and mentor staff
•Assist in recruiting, interviewing, and onboarding kitchen staff
•Develop and manage kitchen schedules to ensure adequate coverage
•Conduct performance evaluations and provide corrective coaching when necessary
•Promote teamwork, accountability, and a respectful work environment

Inventory & Cost Management
•Monitor food inventory and place supply orders as needed
•Conduct regular inventory counts
•Track food usage and minimize waste
•Maintain food and labor costs within established budget guidelines

Food Safety & Compliance
•Ensure compliance with all local, state, and federal health regulations
•Maintain food safety certifications (e.g., SERV Safe)
•Enforce sanitation, hygiene, and proper food storage procedures
•Ensure kitchen equipment is properly maintained and serviced

Job Requirements
>Able to rely on experience and judgment to plan and accomplish goals
>Able to foster harmonious relations
>Strong management skills and ability to balance competing priorities
>Excellent written and verbal communication skills
>Ability to lead and direct the work of others
>Self-reliant, good problem solver, results oriented

Qualifications
•High school diploma or equivalent required; Culinary training or degree preferred
•3-5 years of proven kitchen experience, including supervisory experience -Start-up experience helpful
•Strong knowledge of food preparation techniques and commercial kitchen equipment
•Understanding of food cost control and inventory management
•Visionary

Core Competencies
•Hands-On Leadership
•Culinary Excellence
•Operational Efficiency
•Cost Management
•Team Development
•Conflict Resolution
•Decision-Making Under Pressure

Physical Requirements
•Prolonged standing and walking
•Ability to lift up to 50 pounds
•Exposure to heat, steam, and sharp kitchen equipment

While performing the responsibilities of the job, the employee is required to talk and hear clearly. The employee must have hands and fingers, to handle or feel. Vision abilities required by this job include close vision.
Work Environment
While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. Very deadline orientated could be stressful for some. Exposed to high temperatures and sharp objects.

This job description is intended to convey information essential to understanding the scope of the job. But this job description is not intended to be an exhaustive list of qualifications, responsibilities or working conditions associated with the position and may be modified as required.

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