Leading Strong Teams. Serving Awesome Fresh Food

• Department: Store Management / Operations
• Reports To: Restaurant General Manager
• Supervision Exercised: Back-of-House Team Members and other assigned team members
• Position Status: Full-Time, Salaried, Exempt
• Pay Range: $54,000-$60,000 annually
• Bonus Eligibility: Eligible for a quarterly management bonus opportunity of up to 10% of annual salary, subject to eligibility requirements, company policy, and plan terms.

T’s Restaurant Group is a growing, family-owned restaurant group and Rhode Island tradition since 1982, with locations in Cranston, East Greenwich, and Narragansett. We are proud to serve fresh breakfast and lunch while supporting local purveyors, New England products, sustainable choices, and partnerships with family-owned farms and businesses whenever possible.

At T’s, we believe exceptional guest experiences begin with exceptional people. We are devoted to creating a workplace built on gratitude, respect, safety, and belonging, where team members feel welcomed, supported, inspired to grow, and connected to the hospitality, quality, and community that have made T’s a Rhode Island favorite for generations.

At T’s Restaurant Group, we are proud to offer a supportive workplace, growth opportunities, and benefits designed to support our team members both at work and at home.

Grow Your Career

• Ongoing training, leadership development, and advancement opportunities
• Internal promotion opportunities
• Annual performance reviews

Work-Life Balance

• Daytime-only restaurant operations — no late nights
• Flexible and predictable scheduling
• Thanksgiving and Christmas Day off through our “Home for the Holidays” benefit

Team Member Perks

• Meal benefits whether working, off the clock, or visiting any T’s location
• Tickets at Work® discounts on travel, entertainment, attractions, shopping, hotels, sporting events, and more
• Positive, supportive, team-oriented work environment

Financial & Wellness Benefits

• Employee Assistance Program (EAP)
• 401(k), subject to plan eligibility
• Pet Insurance
• Accident Insurance, subject to plan eligibility

Full-Time Benefits (Eligibility requirements apply)

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance

The Kitchen Manager leads the daily back-of-house operation by creating an environment where food quality, teamwork, accountability, and operational excellence come together. This role is responsible for maintaining T’s standards for food preparation, recipe execution, cleanliness, safety, organization, and kitchen performance.

• High school diploma or equivalent required; culinary, hospitality, or restaurant management education preferred.
• Minimum of 2 years of kitchen management, restaurant leadership, or comparable back-of-house supervisory experience preferred.
• Strong working knowledge of back-of-house operations, including prep, cook line, expo, food production, recipe execution, food safety, sanitation, and kitchen organization.
• Experience with ordering, inventory, product rotation, waste control, portioning, food cost awareness, and labor awareness preferred.
• Ability to lead, coach, train, communicate expectations, and hold team members accountable in a respectful and professional manner.
• Strong communication, organization, problem-solving, and decision-making skills, with the ability to work collaboratively with restaurant leadership, front-of-house teams, vendors, and support teams.
• Basic computer skills and ability to learn company systems, including POS, scheduling, inventory, payroll, and communication tools.
• Food Safety Manager Certification and First Aid Certification required, or ability to obtain within company guidelines.
• Ability to work early mornings, weekends, holidays, and additional hours as business needs require.
• Must be legally authorized to work in the United States.
• Must be able to successfully complete a background check, when applicable, in accordance with company policy and applicable law.

• Ensure compliance with food safety regulations, sanitation standards, health department requirements, and company policies.
• Maintain proper receiving, storage, labeling, rotation, temperature control, and handling of all food products.
• Maintain a clean, safe, and organized kitchen environment.

• Recruit, interview, hire, onboard, train, coach, schedule, evaluate, recognize, and develop back-of-house team members.
• Foster a culture of teamwork, accountability, respect, and continuous improvement.
• Address performance concerns through coaching and corrective action while supporting company policies and leadership expectations.

• Lead daily kitchen operations, including food preparation, production, opening, closing, sanitation, and overall execution.
• Ensure recipes, presentation, portioning, quality, and ticket-time standards are consistently met.
• Maintain staffing levels and support efficient daily operations.

• Manage ordering, inventory, invoices, food costs, labor performance, waste reduction, and required operational reporting.
• Protect company assets through responsible purchasing and inventory controls.

• Partner with front-of-house leadership to deliver exceptional guest experiences.
• Communicate effectively with restaurant leadership regarding staffing, equipment, maintenance, inventory, and operational needs.
• Respond professionally to guest concerns related to food quality and service.
• Perform other duties as assigned to support restaurant operations.

This is a hands-on management role in a fast-paced breakfast and lunch restaurant. Kitchen Managers lead and direct the back-of-house team during daily service, including full-service kitchen line execution, opening and closing responsibilities, and maintaining standards for food quality, cleanliness, organization, safety, and service readiness.

This position generally requires up to 50 hours per week. Hours may vary when the manager is needed to fill in for team members or other managers, provide leadership coverage, support business needs, or respond to emergency situations. Kitchen Managers may also be required to work at various T’s locations on a limited basis to support business needs.

In this role, success looks like:

• Building and retaining an engaged, accountable kitchen team.
• Delivering consistent, high-quality food that reflects T’s standards.
• Maintaining a clean, organized, and food-safe kitchen.
• Managing inventory, labor, food costs, and waste responsibly.
• Partnering with restaurant leadership to support operational goals and guest satisfaction.

Physical Requirements

• Stand for extended periods and perform frequent bending, stooping, twisting, reaching, and repetitive hand and wrist movements.
• Lift, carry, push, and pull products and supplies weighing up to 45 pounds.
• Perform back-of-house restaurant functions and support restaurant-level operations as needed.
• Work with and around hot, cold, and various kitchen equipment, including grills, stovetops, slicers, broilers, ovens, fryers, dish machines, and other commercial kitchen tools.
• Use office equipment, phones, and company systems as needed.

T’s Restaurant Group is proud to be an Equal Opportunity Employer and is committed to creating a diverse, inclusive, and belonging work environment.