KITCHEN MANAGER
Position Type: Full-Time Management
Reports To: General Manager

Position Overview

We are seeking a hands-on Kitchen Manager to lead our kitchen operations in a high-energy entertainment venue setting. The ideal candidate combines strong operational expertise with proven leadership skills and a passion for maintaining exceptional quality standards while managing food costs effectively.

KEY RESPONSIBILITIES

Kitchen Operations

• Manage daily kitchen operations for high-volume food service
• Ensure consistent food quality, presentation, and adherence to recipes and brand standards
• Oversee all food preparation and coordinate seamlessly with front-of-house and bar teams
• Monitor and control food costs, waste, and inventory levels
• Maintain full compliance with health department regulations and food safety standards
• Manage kitchen equipment maintenance and coordinate repairs promptly

Team Leadership & Development

• Recruit, hire, train, and develop a high-performing kitchen team
• Create and manage work schedules to optimize labor costs and service coverage
• Conduct regular performance evaluations and provide ongoing coaching and development
• Foster a positive, productive team culture and resolve conflicts professionally
• Implement and enforce safety training programs and protocols
• Lead by example with hands-on participation during peak service periods

Financial Management

• Monitor food costs and gross profit margins to achieve budget targets
• Collaborate on menu costing and pricing strategies
• Manage vendor relationships and make informed purchasing decisions
• Participate in budget planning and implement cost control initiatives

Administrative Duties

• Maintain accurate records of inventory, labor, and operational metrics
• Prepare daily, weekly, and monthly reports for management review
• Document safety incidents and corrective actions appropriately
• Participate in management meetings and strategic planning sessions

QUALIFICATIONS

Experience Required

• Minimum 3 years of kitchen management experience in high-volume restaurant operations
• 5+ years total professional foodservice experience
• Proven track record managing teams of 8+ employees
• Experience with food cost control and inventory management
• Preferred: Previous experience in bar/entertainment venue environments

Education & Certifications

• High school diploma or equivalent required
• Culinary degree or equivalent professional training preferred
• ServSafe Manager Certification required (must obtain within 30 days if not currently certified)
• Valid driver's license

Skills & Competencies

• Strong leadership and team management capabilities
• Excellent verbal and written communication skills
• Proficiency with POS systems and kitchen management software
• Solid understanding of food costs, inventory control, and P&L fundamentals
• Ability to perform effectively under pressure in fast-paced environments
• Strong problem-solving and decision-making abilities
• Comprehensive knowledge of current food safety regulations and best practices

PHYSICAL REQUIREMENTS & SCHEDULE

Physical Demands

• Ability to stand and walk for extended periods (8+ hours)
• Manual dexterity for food preparation and equipment operation
• Capable of working in a fast-paced, high-energy environment

Schedule Requirements

• Hours: Average 50 hours per week
• Shift: Primarily evenings/nights (typical shift: 3:00 PM - 12:00 AM)
• Availability: Must be flexible for nights, weekends, holidays, special events, and peak business periods

COMPENSATION & BENEFITS

Salary & Time Off

• Base Salary: Competitive, commensurate with experience
• Paid Time Off (Year One):
• • 15 days PTO