About Naz’s Halal
At Naz’s Halal, we bring authentic halal flavors to communities across America, combining bold
taste with exceptional service. Our mission is to create a guest experience rooted in quality,
community, and hospitality — one plate at a time. We’re a fast-growing franchise brand with
strong values, dedicated teams, and a commitment to excellence in every restaurant we
operate.
Position Summary
The Kitchen Manager (KM) is responsible for overseeing all back-of-house operations and
ensuring the highest standards of food quality, consistency, and safety. As a key member of the
management team, the KM functions as an Assistant Manager with a focus on kitchen
leadership — managing daily prep, execution, and team performance. This role is critical in
supporting the General Manager and ensuring that every meal served reflects the Naz’s Halal
brand promise of excellence.
Key Responsibilities
Operational Leadership
● Manage and lead all kitchen operations including prep, cooking, and line execution.
● Ensure compliance with all Naz’s Halal recipes, portion standards, and presentation
guidelines.
● Maintain a clean, organized, and efficient kitchen environment that meets all food
safety and sanitation regulations.
● Oversee daily kitchen opening and closing procedures, ensuring readiness for each
shift.
● Partner with the General Manager to achieve operational goals and uphold brand
standards.
Team Development & Leadership
● Recruit, train, and mentor kitchen staff to execute food preparation and service at a
high level.
● Create a positive, collaborative kitchen culture that promotes accountability, respect,
and teamwork.
● Conduct regular performance check-ins and provide feedback to help team members
grow.
● Lead by example — maintaining professionalism, urgency, and consistency during
peak hours.
Inventory & Cost Management
● Manage ordering, receiving, and inventory of food and supplies.
● Track food costs, portioning, and waste control to meet financial goals.
● Maintain accurate records of waste logs, prep lists, and inventory counts.
● Work with the GM to forecast kitchen needs and minimize shortages or overstocking.
Quality & Safety Compliance
● Enforce food safety and cleanliness standards in alignment with health department
and company regulations.
● Conduct line checks and temperature logs to ensure compliance and consistency.
● Ensure all equipment is properly maintained and report repair needs promptly.
Guest Experience Support
● Collaborate with the front-of-house team to ensure timely ticket execution and food
quality.
● Support catering orders and special events as needed.
● Maintain high levels of communication to ensure guest satisfaction and kitchen
accuracy.
Core Competencies (Naz’s Halal Values in Action)
Relationships First: Help others succeed and communicate clearly.
Built on Trust: Consistency in prep, cleanliness, and reliability.
We Grow Together: Be eager to learn and take pride in every task.
Qualifications
● Minimum 2–3 years of kitchen management or supervisory experience in a fast-paced
restaurant.
● Strong leadership and organizational skills with the ability to manage multiple priorities.
● In-depth understanding of food safety, prep systems, and kitchen workflow.
● ServSafe or local food manager certification preferred.
● Proficiency with POS and back-office systems (e.g., Toast, inventory management).
● Ability to work flexible hours including nights, weekends, and holidays.
Physical Requirements
● Ability to stand, bend, and move for extended periods (8+ hours).
● Lift and carry up to 50 lbs.
● Comfortable working in hot and fast-paced environments.