Kitchen Manager

Sally's Apizza; Boston (MA); On-site; USD 60,000 - USD 80,000; Full time

Job summary

A renowned pizza restaurant in Boston seeks a Kitchen Manager to oversee daily operations while ensuring food quality and staff training. The role involves managing kitchen activities, working closely with the General Manager, and maintaining standards in food preparation, sanitation, and employee training. Candidates should possess strong culinary skills, leadership experience, and a passion for pizza craftsmanship. Competitive salary starting at $70,000 plus benefits, with opportunities for career advancement within the company.

Benefits

Health Insurance

Dental Insurance

Vision insurance

Sick Time & Vacation Time

Short-term Disability

Long-term Disability

Group Life Insurance

Qualifications

• 2-3 years in a leadership role within a full-service restaurant kitchen.
• ServeSafe Certified required.
• Basic Spanish knowledge preferred.

Responsibilities

• Conduct day-to-day restaurant operations according to company standards.
• Supervise and manage kitchen staff effectively.
• Control food costs and maintain quality standards.

Skills

Food Safety knowledge

Food prep & knife skills

Strong Computer Skills

Effective Communication

Education

High school or GED equivalent

Formal culinary training or associate degree

Job description

FIND YOUR FIRE!

Sally's Apizza, renowned for its New Haven Style Apizza since 1938, is expanding our locations and corporate team nationwide! Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand‑craft authentic pizza in custom‑designed ovens, using the original recipes. With a commitment to sharing exceptional pizza with all, we're on a mission to spread our passion far and wide.

With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training, and promotion within giving you a path to pursue your future career goals.

DESCRIPTION

As a member of the management team, the Kitchen Manager will conduct the day‑to‑day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager will allocate resources, execute controls, train, and develop kitchen staff, systemize daily functioning and food service, and maintain efficient Kitchen Operations.

Reports to the General Manager. Directly oversees the Sous Chef.

• As a kitchen supervisor, you will manage all activities in the kitchen.
• Be a teacher and mentor to all back‑of‑house employees.
• At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
• Train kitchen personnel in best practices for cleanliness and sanitation.
• Control food costs to budgeted levels.
• Conduct daily shift line checks, ensuring that prepped food is up to company standards.
• Supervise and inspect all prep procedures ensuring company recipes are adhered to.
• Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment.
• Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
• Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures.
• Be responsible for placing food orders and conducting end‑of‑period food inventory.
• Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage.
• Recognize and cultivate future culinary leaders from within the back‑of‑house ranks.
• Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
• Effectively communicate with other managers and line staff in a fast‑paced restaurant environment.
• Possess the ability to take direction and feedback, using it to improve future performance.

SALARY & BENEFITS

• Starting at $70,000 annually depending on experience, plus bonus
• Health Insurance
• Dental Insurance
• Vision insurance
• Short-term Disability
• Long-term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

REQUIREMENTS OF THE KITCHEN MANAGER

• Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis
• Language: English, Basic Spanish (preferred but not required)
• Experience
  • High school or GED equivalent
  • Formal culinary training or associate degree in culinary arts (preferred but not required)
  • Minimum 2‑3 years in a leadership role within a full‑service restaurant kitchen
• Certifications: ServeSafe Certified
• Work Environment: This hands‑on position requires 90% of the work week to be spent actively engaged in running culinary operations. You must be able to work on your feet for up to 10 hours at a time and lift at least 50 lbs. You must be able to travel within your region.
• Details: Full Time, In-Person, Day, Evening & Weekend availability

ROLE COMPETENCIES

Attention To Detail: Taking responsibility for a thorough and detailed method of working.

Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems

Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of organization.

Oral Communication: Shaping and effectively expressing ideas and information.

Financial Awareness: The ability to read and understand a profit and loss statement.

Integrity: Upholding generally accepted social and ethical standards in job‑related activities and behaviors.

SALLY’S CORE VALUES

Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.

Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests.

Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.

We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.