Full Time Kitchen Manager

Description:

This position ensures the consistent preparation of high-quality food while maintaining food safety standards, controlling food and labor costs, managing inventory, and leading the kitchen team. The Kitchen Manager works closely with the General Manager and Food & Beverage Director to support restaurant operations, golf outings, banquets, weddings, and special events while delivering an exceptional dining experience.

Essential Duties & Responsibilities

• Oversee all daily kitchen operations, including food preparation, cooking, and service.
• Ensure all food is prepared and presented according to established recipes, quality standards, and portion controls.
• Recruit, train, coach, schedule, and supervise kitchen employees.
• Maintain a clean, organized, and safe kitchen that complies with all health department and food safety regulations.
• Order food, supplies, and kitchen products while maintaining appropriate inventory levels and minimizing waste.
• Complete weekly inventory counts, monitor food and labor costs.
• Work with the Food & Beverage Director on menu development, pricing, seasonal offerings, and banquet menus.
• Ensure proper food storage, labeling, rotation, and temperature controls.
• Oversee opening and closing procedures, prep sheets, standardized recipes, checklists, and kitchen systems.
• Monitor and maintain kitchen equipment, coordinating repairs and preventative maintenance as needed.
• Assist in food preparation and service during peak business periods and special events.
• Foster a positive, professional, and team-oriented work environment.
• Perform all other duties as assigned.

Requirements:

Qualifications

• High school diploma or equivalent required.
• ServSafe Manager Certification required or ability to obtain upon hire.
• Minimum of five (5) years of kitchen experience, including supervisory or management experience preferred.
• Experience working in a scratch kitchen.
• Strong leadership, organizational, and communication skills.
• Knowledge of inventory management, food costing, and labor control.
• Ability to prioritize multiple tasks in a fast-paced environment.
• Strong understanding of food safety and sanitation regulations.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to frequently bend, lift, carry, and move up to 50 pounds.
• Ability to work in a hot, fast-paced kitchen environment.
• Must be available to work evenings, weekends, holidays, and special events as business demands require.