Kitchen Manager at One Pack Hospitality Group in LA-Gretna -70053

• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free uniforms
• Health insurance
• Paid time off
• Profit sharing
• Training & development

• Lead daily back-of-house operations with a hands-on management approach.
• Direct food preparation and service to ensure consistent quality, presentation, and timing.
• Conduct kitchen shift-change walkthroughs daily.
• Complete and enforce line checks, temperature logs, and food-quality assessments.
• Ensure the kitchen is clean, organized, and ready for every service.
• Step into any kitchen station to support the team and protect guests.
• Coordinate with the General Manager to maintain efficient communication and service flow.

• Recruit, onboard, train, and develop kitchen staff.
• Set clear expectations and hold employees accountable respectfully.
• Build schedules supporting business demand, service standards, and productivity.
• Lead productive pre-shift meetings, communicating menu updates, priorities, staffing needs, and concerns.
• Identify high-potential employees and prepare them for advancement.
• Address performance concerns promptly and professionally.
• Promote a kitchen culture of teamwork, hospitality, urgency, and respect.

• Manage food and kitchen-supply ordering based on par levels and forecasts.
• Oversee receiving, storage, rotation, and use.
• Conduct accurate inventory variances regularly.
• Monitor food cost, waste, and portioning levels.
• Maintain and update ordering guides and prep standards.
• Partner with the General Manager to achieve food cost, labor cost, and profitability.

• Maintain the highest food safety standards.
• Ensure compliance with company policies and applicable requirements.
• Train employees on proper food handling, storage, and allergen awareness procedures.
• Maintain inspection-ready kitchen standards at all times.
• Report and follow up on facility concerns promptly.
• Maintain kitchen equipment properly.

• Serve as Manager on Duty overseeing restaurant operations when assigned.
• Move between kitchen and dining room monitoring service, cleanliness, and guest experience.
• Maintain professional presence with guests and team.
• Visit tables, respond to guest concerns, and resolve issues professionally.
• Support front-of-house employees during busy periods with service flow and operational needs support.
• Manage opening, closing, cash-control, security, and whole-house responsibilities as assigned.
• Participate in management meetings and contribute solutions improving operations overall.

• Previous kitchen-management or comparable leadership experience required.
• Strong working knowledge of kitchen systems, food production, inventory, and cost.
• Demonstrated ability to lead and hold accountable.
• Strong communication skills and confidence to interact professionally with guests at all times.
• Ability to stay organized, calm, and solutions-focused always.
• Maintain high standards for quality and accountability.
• Experience using restaurant POS scheduling systems.
• ServSafe Manager certification or ability to obtain it within timeframe.
• Availability to work flexible schedules including mornings, evenings, weekends, holidays, and peak.
• Ability to stand and move for extended periods and lift up to 50_13 pounds reasonably.

• Leads from the kitchen line daily.
• Catering experience is essential.
• Enjoys teaching and developing.
• Food quality and guest hospitality matter equally.
• Communicates well with kitchen and service.
• Takes ownership of results and follows.
• Balances urgency with patient accountability respectfully.
• Wants to grow beyond the kitchen and learn financial and leadership responsibilities.

• Lead shifts.
• Leadership and service standards
• Guest relations and complaint resolution
• Restaurant scheduling and labor
• Sales, cost, and financials.
• Hiring and team development
• Community involvement matters daily
• Career advancement.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

OnePack Hospitality Group (OPHG)

OPHG is a seasoned hospitality leader in the New Orleans area and beyond. OPHG owns, operates, manages, and develops multiple restaurant concepts.

As a local independent restaurant owner, we pride ourselves on providing a best-in-class employee and team member culture that succeeds when you do. As an operator, proven, efficient systems and processes aligned with accountability yield results. As a manager of brands, consistent execution and delivery of the designed experience, coupled with proper management, produce longevity and a return on investment.

As a restaurant and concept developer, it’s fun blending a unique guest experience with an appropriate business model and execution standard to create magic.

We look forward to your contribution. We appreciate the opportunity to participate in your success.