Restaurant Kitchen Manager

Boise, ID 83702

Posted: 05/29/2019 Employment Type: Full-Time Job Category: Restaurant Division (Restaurants) Job ID: 41MT057-2 Salary: $48,000 - $55,000

Assistant  Kitchen Manager
Casual Theme - Expanding Company

Our restaurant was founded to cater to customers who truly care about quality food, craft beer, and enjoying a better experience in a restaurant. We opened our first restaurant in California, and have started not only expanding throughout the state, but across the Western United States as well. What has contributed to our continued success? Between the level of service our customers receive along with our culinary team creating mouthwatering entrees, guests have flocked to us in each market we’ve moved into. We’re looking for Restaurant Managers who are passionate about the industry and hungry to join a young, growing concept!

Title of Position: Restaurant Kitchen Manager
Job Description:
Responsibilities of our Restaurant Kitchen Manager will include managing all daily back of the house functions with our Senior Kitchen Manager. Setting high standards and ensuring excellent food quality will be a main focus of our Restaurant Kitchen Manager. Recruiting, training and developing the culinary staff will be an ongoing responsibility of the Restaurant  Kitchen Manager. Maintaining a sanitary and organized kitchen is an essential function as our Kitchen Manager as well. Maintaining a professional and productive environment for our staff is critical for the Restaurant  Kitchen Manager to expect excellent food and top notch service. Leadership and coaching of our staff is vital as well as performing evaluations and providing routine feedback. Back of the house, administrative duties such as product ordering, food cost management, and back of the house labor cost control will be maintained by our Restaurant  Kitchen Manager. Working closely with the General Manager our Restaurant  Kitchen Manager will form daily and weekly action plans, as well as maintain budgets and perpetuate a cohesive restaurant.


  • Minimum of 3+ years current experience as a salaried Restaurant Kitchen/BOH Manager in a Full Service concept
  • High volume background; must have KM experience in restaurants doing over $3 million in sales per year
  • Excellent leadership, communication, and organizational skills
  • Outstanding work ethic and drive to succeed
  • Hands-on with hiring, training, and developing hourly employees
  • Ability to maintain high levels of food quality, consistency, and hygiene
  • Restaurant Kitchen Manager candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.)

Apply Now - Restaurant Kitchen Manager in Boise, Idaho!

Marty Tarabar , CPC
Franchise Partner

Marty Tarabar is a Gecko Hospitality Franchise Partner for 7 states. After 13 plus years of experience as a partner with Gecko Hospitality, Marty has really honed his skills to find the best possible position for each of the great candidates he works with. He has brought on, trained and developed a strong team of recruiters to support his franchise territories.

Marty started in the business very young and from the ground up. Dishwashing at the local diner was his way of financing his many travels. As a Boy Scout, Marty traveled to Japan, Israel and across the United States twice before the age of 17. Since then Marty has worked for Bennigan's, The Office and Charlie Brown's, TGI Friday's and Applebee's as a General Manager, Training General Manager and a District Manager. Marty also worked as a Food Service Manager for Genuardi Family Markets, a division of Safeway and was a guest speaker at the National Home Meal Replacement Seminar.
After many years on the road, Marty and his wife, Jill, settled in beautiful Bucks County, Pennsylvania, where they are enjoying the life of empty nesters. Their son, Jacob, works for Marty and handles the states of Arkansas and Delaware. Daughter, Dayna, has joined as a recruiter assistant for Colorado.

Now that he has made his final career change Marty has much more time to devote to his many activities with synagogue and choir. He is a lifetime Red Cross Blood Donor (over 60 pints donated so far) and regularly volunteers his cooking skills for charitable events.

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