Kitchen Manager - The Rooftop

The Read House Hotel; La Vendue-Mignot; Sur place; EUR 55 000 - 60 000; Plein temps

Résumé du poste

A leading hospitality venue in Grand Est is seeking a Kitchen Manager to oversee kitchen operations and ensure a high standard of culinary quality. The ideal candidate has over 5 years of experience, including management, and is passionate about delivering exceptional guest experiences. This full-time position offers a competitive salary and various benefits including health insurance and paid time off.

Prestations

Annual bonus opportunities

Paid Time Off & Paid Holidays

Discounts at affiliated hotels and restaurants

Qualifications

• Minimum 5 years work experience, with at least 2 years in management.
• Ability to work under pressure in a fast-paced environment.
• Experience with menu planning and inventory management.

Responsabilités

• Lead daily operations of the kitchen, ensuring efficiency and productivity.
• Hire, train, and manage kitchen staff effectively.
• Maintain quality control of food products and ensure compliance with standards.

Connaissances

Commitment to guest satisfaction

Superior knife skills

Time management

Creative problem-solving

Formation

Associate's Degree or related work experience

ServSafe Managers Certification

Outils

Microsoft Office Suite

Google Suite

Description du poste

Overview

Looking to use your talent for culinary hospitality in Charleston's Best Rooftop Bar as designated by the Post & Courier Charleston's Choice Awards? This is the job for you!

The Kitchen Manager is responsible for leading The Rooftop kitchen and exemplifying The Vendue’s culture as well as promoting the whole property as both the Destination and Employer of Choice. The Kitchen Manager will balance excellent cooking skills with managerial decision-making and team leadership; always following The Vendue’s vision, principles, and standard operating procedures. The Kitchen Manager will support all efforts for maximum profitability, efficient back-of-house performance, and optimal utilization of staff and resources.

What We Have To Offer

Location: Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District. Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.

Salary

• $55,000-$60,000 annual salary depending on experience
• Annual bonus opportunities up to 20%
• Exempt, full-time position

Benefits

• A culture that values curiosity, boldness, intentionality, and delight!
• Opportunities for internal growth and development
• Paid Time Off & Paid Holidays
• Earned wage access through PayActiv - access your earned wages before payday!
• Affordable medical, dental, and vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%
• Referral program & Employee Assistance Program & Tuition Reimbursement Program
• Discounts at all Avocet-owned hotels and restaurants

Primary Duties & Responsibilities

• Responsible for the efficient daily functioning of the kitchen.
• Ensure all stations are supplied and set for maximum effectiveness.
• Ensure proper kitchen management, organization, inventory ordering, and stocking activity.
• Process invoices through the system for timely payment to vendors.
• Hire, train, and manage kitchen staff.
• Create and roll out standardized recipes while maintaining quality and cost control.
• Collaborate with The Rooftop General Manager regarding new menu items and specialty offerings.
• Ensure cleanliness, proper handling, and use of all kitchen equipment and food products according to company and SCDA guidelines.
• Maintain logs, manuals, and procedures in compliance with The Vendue and governing body standards.

Note that this is not an inclusive list and culinary team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by The Rooftop General Manager or other managers.

Supervisory Responsibilities

• Back-of-House staff including Kitchen Supervisor, Line Chefs and Dishwasher/Stewards

Education/Experience

JOB REQUIREMENTS:

• Associate's Degree or related work experience. Formal culinary training either from a Culinary/hospitality associates program or related work experience a plus.
• Minimum 5 years work experience. 2 years management experience.
• ServSafe Managers Certification - have current ServSafe Managers Certification or become certified within 90 days of employment.

Skills & Abilities

• Commitment to guest satisfaction and service excellence.
• Accuracy and speed in executing assigned tasks. Ability to work under pressure, be calm, organized, self-motivated, and work well with others.
• Be able to demonstrate proper cooking techniques of fish, meats, sauces, and vegetables in accordance with the outlet’s recipe book and menu cards.
• Possess and demonstrate superior knife skills to ensure proper and even cuts, correct portioning/fabrication of proteins, and consistent plate presentation of menu items.
• Be familiar with casual dining.
• Must have a creative, almost visionary approach to the day-to-day business identifying, fleshing out, and implementing ideas to stay relevant as opposed to staying static.
• Manage time and the kitchen team effectively to find the most productive workflow to maximize profit and minimize customer wait time.
• Ability to lead a team in a proactive and positive manner.

Working Conditions

Equipment to Be Used:

• General cooking appliances to include, but not limited to the following: Gas Range, Grill, Charbroiler, Fry-o’later, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives.
• Microsoft Office Suite, and Google Suite.

Physical & Mental Requirements

• Must be able to stand and walk for extended periods of time, typically 8+ hours.
• Ability to work varied schedules from week to week based on business demands in excess of 40 hours including holidays and weekends with flexibility in schedule from time to time with minimal notice.
• Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to push, pull, lift, and carry up to 50 pounds.
• Must be able to communicate with team members and other members of management both verbally and written.

Work Environment

• Commercial Kitchen environment and storage areas with tile flooring.
• The position requires the ability to work in both extreme heat from the hot line and sub-zero temperatures from walk-in freezer.
• High pressure, high volume, fast-paced, team-oriented.

The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Who We Are

Up top is where it’s at! The Rooftop, a legend unto itself, Charleston’s original rooftop bar. Constantly voted #1, Vendue’s lively rooftop boasts views for miles – harbor or city skyline. Pick your pleasure. With tasty food and pulse-pounding drinks to help fuel our guests’ merry-making, this is where it’s at. Every guest should leave thinking, “damn, that was good fun.” - and you can be part of the team that makes it happen!

The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You\'ll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com.

EOE/DFWP