Description
The Kitchen Manager leads the daily operation, food quality, safety, staffing, training, inventory, and culture of Santonia Cantina’s back-of-house kitchen. The role partners with the General Manager and FOH leadership, manages BOH scheduling and labor deployment, supports menu rollouts and special events, and is responsible for developing a diverse kitchen team. It requires at least two years of kitchen management or senior kitchen leadership experience in a high-volume restaurant, strong food-safety and kitchen-systems knowledge, and availability for a flexible schedule.
