About Parry’s
At Parry’s Pizzeria & Taphouse, we create memorable dining experiences through Craveably Crafted™ Food & Beer and Uncommon Hospitality. Our Kitchen Managers are responsible for leading Back of House operations with consistency, urgency, and pride — ensuring food quality, kitchen flow, and team execution meet Parry’s standards every shift.
Parry’s kitchens are fast-paced, high-volume, and standards-driven. Kitchen Managers play a critical role in delivering recipe-right food, controlling costs, and building cultures where accountability, teamwork, and execution thrive.
Role Overview
Kitchen Managers oversee all Back of House operations, with accountability for food quality, food cost, labor control, safety, sanitation, and team development. This role requires a systems-focused leader who coaches daily behaviors, validates execution, and drives consistent results against budget.
Kitchen Managers are expected to act as the Leader in the Kitchen — owning readiness before service, execution during volume, and accountability from open to close.
Responsibilities + Duties
- Teach and coach food quality standards to establish daily behaviors that support a .8 AVT food cost variance
- Validate recipe-right execution through tasting, labeling, temps, and line checks
- Complete weekly inventory and ordering with a strong understanding of Actual vs. Theoretical (AvT) performance
- Demonstrate the ability to achieve consistent labor results versus budget through effective schedule writing using HotSchedules
- Develop and implement systems that support sales building and execution, including:
- Daily BOH pre-shift meetings
- Ticket times maintained within company standards
- Positive, accountable kitchen culture directionals
- Monitor and manage daily food prep, storage, and waste to protect quality and control costs
- Lead BOH opening, closing, and sanitation routines with consistency and urgency
- Play a key role in hiring, onboarding, training, and 100% staff validations for BOH team members
- Coach, develop, and performance-manage BOH team members to support growth and retention
- Partner with Service Managers and Managing Partners to support smooth shift execution and guest experience
- Uphold all company standards for cleanliness, safety, sanitation, appearance, and professionalism
Qualifications + Skills
- 2+ years of restaurant management experience in a kitchen
- Proven ability to lead BOH operations in a high-volume environment
- Strong understanding of kitchen operations, food safety, and sanitation standards
- Comfortable using scheduling and operational systems (HotSchedules experience preferred)
- Proven ability to lead in a high-volume, fast-paced environment
- Clear communicator who stays calm and focused during peak periods
- Systems-minded with strong attention to detail and follow-through
- Ability to work nights, weekends, and peak business periods
- Able to stand for extended periods and lift up to 50 lbs. as needed
- Coachable, accountable, and committed to continuous improvement
- Professional, energetic, and team-focused demeanor
Perks + Benefits
- Company-sponsored health benefits, including medical, dental, and vision
- Accrued paid time off (PTO)
- 401(k) with company match
- Company-paid life insurance, short-term disability (STD), and long-term disability (LTD)
- Ongoing leadership training and career growth opportunities
- Free shift meals + 50% off all other times