Lead Kitchen Manager — New Restaurant Opening

V Modern Italian | Kansas City

Pay: $60,000–$75,000 per year

Job Type: Full-time

Work Location: In person

V Modern Italian is seeking a passionate, organized, and standards-driven Lead Kitchen Manager to join the leadership team for our newest location opening in Kansas City this fall.

This is an opportunity to play a central role in a high-profile new restaurant opening while helping build the kitchen team, culture, and operational foundation of V Modern Italian’s newest market.

The Lead Kitchen Manager will partner closely with the General Manager and company culinary leadership to prepare the restaurant for opening, develop the back-of-house team, and lead daily kitchen operations following launch. We are looking for a hands-on culinary leader who thrives in high-volume environments, leads by example, and takes pride in delivering consistency, organization, and excellence on every plate.

Key ResponsibilitiesNew Restaurant Opening

Partner with restaurant and company leadership throughout the opening process, including kitchen setup, equipment and smallware organization, hourly recruitment, onboarding, training, recipe execution, systems implementation, and overall operational readiness.

Help establish strong kitchen systems, routines, and expectations that position the team for a successful opening and sustainable long-term performance.

Kitchen Operations and Execution

Oversee all day-to-day kitchen operations to ensure organization, efficiency, cleanliness, and smooth service execution.

Lead daily kitchen readiness, including line checks, temperature logs, prep verification, station setup, product quality, and communication before service.

Maintain a visible leadership presence throughout the kitchen and actively support the team during preparation and service.

Team Leadership and Development

Recruit, train, coach, and develop a strong back-of-house team while fostering a culture rooted in accountability, respect, teamwork, and continuous improvement.

Ensure team members understand recipes, preparation methods, station responsibilities, food safety expectations, and company standards.

Provide timely feedback, address performance concerns directly, and identify high-potential team members for future leadership opportunities.

Culinary and Brand Standards

Execute the V Modern Italian menu with precision and consistency.

Uphold company standards for food quality, flavor, portioning, preparation, recipes, plating, and presentation.

Partner with culinary leadership to support menu rollouts, seasonal changes, recipe updates, and continued improvements to kitchen execution.

Food Safety and Sanitation

Ensure strict compliance with all local, state, and federal food safety regulations.

Maintain a clean, organized, and safe kitchen environment at all times.

Enforce proper receiving, storage, labeling, cooling, reheating, temperature control, allergen awareness, and sanitation procedures.

Inventory and Cost Management

Oversee ordering, receiving, inventory levels, product rotation, and storage to support operational needs while minimizing waste.

Partner with leadership to achieve food cost goals through accurate ordering, portion control, inventory management, recipe adherence, and waste reduction.

Review variances, product usage, purchasing trends, and waste to identify opportunities for improved accuracy and profitability.

Cross-Department Collaboration

Partner closely with the General Manager, Assistant General Manager, and front-of-house leadership to ensure timely service, clear communication, and a cohesive guest experience.

Participate in leadership meetings, pre-shifts, service coordination, menu education, and ongoing operational planning.

Systems and Administrative Responsibilities

Support kitchen scheduling, hiring, onboarding, training documentation, performance management, ordering, inventory, and other required administrative responsibilities.

Utilize company systems, including Toast and Restaurant365, to support operational accuracy, purchasing, inventory management, scheduling, and financial visibility.

Execute and uphold company policies, operating procedures, culinary systems, and brand standards while providing feedback that supports future company growth.

Leadership and Culture

We are looking for a leader who takes ownership, thrives in structure, and treats the kitchen as their craft.

The ideal candidate leads from the floor, maintains high standards, and understands that consistency begins with preparation, communication, and accountability. This leader should be comfortable coaching in the moment, developing future leaders, and creating an environment where the team feels supported, challenged, and proud of its work.

Our leaders are expected to be

Bold in leadership and willing to make clear decisions.

Aware of their team, the operation, and the impact the kitchen has on the guest experience.

Full of Energy that creates urgency, focus, and pride throughout the restaurant.

As V Modern Italian continues expanding nationally, this role offers meaningful opportunity for development and advancement within a growing hospitality organization.

Qualifications

• Two or more years of kitchen management or supervisory experience in a full-service or high-volume restaurant
• Strong culinary execution skills and understanding of kitchen systems, production planning, and preparation structures
• Proven ability to recruit, lead, coach, and motivate a diverse back-of-house team
• Strong understanding of food cost management, inventory controls, ordering, receiving, waste reduction, and portion control
• Knowledge of food safety regulations and proper sanitation procedures
• ServSafe Manager certification preferred
• Experience with Toast, Restaurant365, or similar restaurant systems is preferred
• Excellent communication, organization, problem-solving, and conflict-resolution skills
• Ability to remain calm, organized, and focused in a fast-paced, high-energy environment
• New restaurant opening or growing-brand experience preferred
• Flexibility to work nights, weekends, holidays, and extended hours during the opening period as needed

Benefits

• Employee discount
• Paid time off
• Paid training
• Leadership development and advancement opportunities

Job Type: Full-time

Pay: $60,000.00 - $75,000.00 per year

Benefits

• Paid time off

Work Location: In person