Kitchen Manager - The Rooftop

The Read House Hotel; La Vendue-Mignot; Sur place; EUR 47 000 - 50 000; Plein temps

Résumé du poste

A prominent Charleston rooftop bar seeks a Kitchen Manager to lead kitchen operations, ensuring food quality and efficiency. This role includes managing team development, inventory, and compliance with safety standards. Ideal candidates should have at least 5 years in the kitchen, including management experience, and a commitment to high-volume service excellence. Work in a dynamic environment with opportunities for career growth and development offerings. Join a culture that values creativity and collaboration.

Prestations

Paid Time Off

Medical, dental, and vision insurance

401(k) with employer match

Career growth opportunities

Qualifications

• Minimum 5 years of kitchen work experience with 2 years in a management position.
• Formal culinary training is a plus but not mandatory.
• ServSafe Managers Certification is required within 90 days of employment.

Responsabilités

• Lead the daily operations of a high-volume kitchen.
• Oversee kitchen organization, cleanliness, and food safety.
• Hire, train, and develop kitchen team members.
• Manage inventory, ordering, and invoice processing.
• Collaborate with management on menu execution and innovations.

Connaissances

Leadership and team motivation

Food quality commitment

Time management

Creative mindset

Knife skills proficiency

Formation

Associate's Degree or related work experience

ServSafe Managers Certification

Description du poste

Overview

Lead the kitchen behind Charleston’s most iconic rooftop bar. The Rooftop at The Vendue—Charleston’s original and consistently top-rated rooftop bar—seeks a Kitchen Manager who is equal parts culinary leader, operational thinker, and team builder. This role is for someone who loves great food and great people. You’ll oversee day-to-day kitchen operations while shaping a positive, accountable, high-performance culture. You’ll collaborate closely with leadership, influence menu execution, and help maintain The Vendue’s reputation as both a destination of choice and an employer of choice. This is a hands-on leadership role where flexibility and a team-first mindset are essential.

What You’ll Do

• Lead the daily operations of a fast-paced, high-volume kitchen
• Ensure all stations are fully stocked, prepared, and operating efficiently
• Manage kitchen organization, cleanliness, and food safety standards
• Oversee inventory, ordering, receiving, and invoice processing
• Hire, train, coach, and develop back-of-house team members
• Create, implement, and maintain standardized recipes with strong cost controls
• Collaborate with The Rooftop General Manager on menus, specials, and new offerings
• Ensure proper use and care of kitchen equipment and food products
• Maintain required logs, manuals, and documentation in compliance with company and regulatory standards
• Identify opportunities to improve workflow, reduce waste, and increase profitability

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

What We Offer

Location: Located at 19 Vendue Range, Charleston, SC in the heart of Charleston’s French Quarter and Art District — steps away from Waterfront Park, Charleston City Market, and Rainbow Row.

Pay:

• $55,000 - $58,000 annual salary, depending on experience
• Annual bonus opportunities up to 20% of salary
• Exempt, full-time position

Benefits & Perks

• A culture that values curiosity, creativity, boldness, and delight
• Opportunities for internal growth and career development
• Paid Time Off & Paid Holidays
• Earned wage access through PayActiv
• Affordable medical, dental, and vision insurance
• Company-paid life insurance
• Short- & long-term disability, accident, and critical illness coverage
• Traditional & Roth 401(k) with up to 3.5% employer match
• Referral program bonuses
• Employee Assistance & Tuition Reimbursement programs
• Discounts at all Avocet-owned hotels and restaurants

Leadership Scope

You Will Directly Oversee Back-of-House Team Members, Including:

• Kitchen Supervisor
• Line Cooks
• Dishwashers / Stewards

Education / Experience

What We\'re Looking For

• Associate's Degree or related work experience. Formal culinary training from a culinary/hospitality program or related experience is a plus.
• Minimum 5 years of work experience; 2 years of management experience.
• ServSafe Managers Certification – current or to be certified within 90 days of employment.

Skills & Leadership Style

• Strong commitment to food quality, consistency, and guest satisfaction
• Proven ability to lead, motivate, and hold a kitchen team accountable
• Solid understanding of casual dining and high-volume service
• Excellent knife skills and ability to demonstrate proper cooking techniques
• Creative, forward-thinking mindset with the ability to evolve menus and processes
• Strong time management and organizational skills
• Ability to balance speed, quality, labor, and food costs effectively
• Calm, solutions-oriented leadership under pressure

Work Environment & Schedule

• High-volume, fast-paced commercial kitchen
• Exposure to heat, cold storage, and constant movement
• Schedule varies based on business needs, including nights, weekends, and holidays
• Leadership role requiring flexibility and availability beyond standard hours

Physical & Mental Requirements

• Ability to stand and walk for extended periods (8+ hours)
• Ability to lift, push, pull, and carry up to 50 lbs
• Manual dexterity to safely operate kitchen equipment
• Ability to communicate clearly with team members and leadership

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.

Why Join The Vendue?

• Be part of one of Charleston’s most iconic hospitality brands
• Lead a kitchen with visibility, creativity, and influence
• Work in a culture that values collaboration, accountability, and innovation
• Opportunity to make a meaningful impact on food quality, team culture, and guest experience

If you’re a driven kitchen leader ready to take ownership, inspire a team, and elevate a well-known concept—we want to meet you.

Apply today and lead from the heart of Charleston’s most legendary rooftop.

EOE/DFWP