Creve Coeur, MO - Salary Kitchen Manager (30120)

B&B Theatres; Creve Coeur (MO); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Equal Opportunity Employer

Accommodation for religious observances

Job summary

B&B Theatres in Creve Coeur, MO is seeking a Kitchen Manager to lead our culinary team. This role involves overseeing food preparation, managing kitchen staff, and ensuring quality and safety standards are met.

Applicants should have strong knowledge of kitchen operations, experience in managing food costs, and the ability to foster a collaborative environment. Certifications like Food Handler and possibly R-Serving are required.

Qualifications

• Comprehensive knowledge of culinary operations.
• Ability to supervise and train kitchen staff effectively.
• Strong understanding of food cost management.

Responsibilities

• Oversee daily kitchen operations for quality and efficiency.
• Supervise kitchen staff, providing training and feedback.
• Manage inventory, ordering, and proper food storage.

Skills

Food preparation techniques

Staff management

Inventory management

Time management

Problem-solving

Computer literacy

Education

Food Handler certification

R-Serving certification (if applicable)

Food Manager certifications (as required)

Job description

Job Location

Creve Coeur West Olive 10 - Creve Coeur, MO 63141

Job Overview

As the Kitchen Manager, you will be the cornerstone of our culinary operations, directly supervising and coordinating the dedicated team responsible for the seamless preparation and delivery of exceptional food. You will play a pivotal role in ensuring the efficiency, quality, and safety of our kitchen, contributing directly to a positive guest experience. Your leadership will guide our kitchen staff in upholding our standards of culinary excellence and maintaining a productive and harmonious work environment.

Key Responsibilities

• Direct and supervise all aspects of food preparation, cooking, and serving operations to ensure efficiency and quality standards are met.
• Implement and oversee procedures for receiving, logging, and managing all incoming and outgoing food supplies, including invoice processing and conducting regular inventory (weekly or bi‑weekly).
• Establish and maintain proper food storage protocols to ensure freshness, prevent spoilage, and maintain a continuous inventory of all food and kitchen supplies.
• Proactively communicate any food or supply shortages to the General Manager to facilitate timely replenishment.
• Implement and monitor quality control measures to guarantee consistent freshness and superior quality of all food items.
• Ensure that every meal served adheres to established standards of quality, presentation, and portion control.
• Maintain impeccable cleanliness and organization within all kitchen areas, including food preparation surfaces, refrigeration units, and storage facilities (pantry, walk‑in, freezer).
• Ensure the safe and proper operation of all kitchen equipment, promptly reporting any malfunctions or maintenance needs.
• Verify that all food is prepared accurately according to standardized recipes and specific instructions.
• Report on any operational issues, equipment malfunctions, or safety concerns within the kitchen to the General Manager for an appropriate resolution.
• Provide effective leadership and management to all kitchen staff, fostering a collaborative and productive team environment.
• Cultivate and maintain a positive and respectful work environment for all kitchen personnel.
• Act as a professional role model for staff by consistently demonstrating appropriate conduct, appearance, and communication.
• As needed, perform dishwashing duties and ensure the cleanliness and organization of the dishwashing area.
• Enforce the use of cut gloves and other necessary safety equipment by all kitchen staff when handling sharp instruments.
• Uphold and maintain the highest standards of kitchen cleanliness and hygiene in compliance with all food service regulations, striving for “A” level kitchen ratings.
• Maintain clear and open lines of communication with the Restaurant Director, District Manager, and General Manager regarding kitchen operations and performance.
• Demonstrate a thorough understanding of food costs and implement strategies to effectively manage and control expenses.
• Efficiently manage assigned tasks, prioritize responsibilities, and ensure adherence to established time schedules and deadlines.
• Work collaboratively and professionally with the General Manager and other members of the management team to achieve overall operational goals.
• Ensure strict adherence to all sanitation regulations and food handling guidelines to maintain a safe and healthy environment.
• Perform routine and deep cleaning tasks as required to maintain kitchen hygiene.
• Undertake any other duties and responsibilities as assigned or directed by supervisory personnel.

Qualifications

• Comprehensive knowledge of food preparation techniques, culinary principles, and kitchen operations.
• Demonstrated ability to manage and train kitchen staff, fostering a positive and productive team.
• Strong understanding of inventory management, cost control, and budgeting within a kitchen setting.
• Familiarity with local and state health and safety regulations related to food service.
• Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
• Problem‑solving skills and the ability to make sound decisions under pressure.
• Ability to maintain composure and professionalism in a demanding environment.
• Basic computer literacy for inventory management, ordering, and communication.
• A passion for culinary excellence and a commitment to providing exceptional guest experiences.
• If aged 21 and older, R‑Serving certification is required for all locations with bars or packaged alcohol and you must be willing and able to pour basic drinks.
• Must obtain Food Handler and/or Food Manager certifications as required by specific location assignments.

Essential Functions

• Oversee daily kitchen operations, ensuring food quality, consistency, and timely preparation.
• Supervise, train, and mentor kitchen staff, including cooks and dishwashers, to maintain operational standards and performance.
• Monitor staff performance, provide feedback, and assist with problem‑solving or conflict resolution.
• Manage inventory, ordering, and storage of ingredients, supplies, and equipment.
• Ensure compliance with company policies, food safety, sanitation, and safety regulations.
• Operate and oversee proper use of kitchen equipment such as fryers, grills, flattops, ovens, and mixers.
• Collaborate with front‑of‑house management to coordinate food preparation and service.
• Support operational tasks such as scheduling, opening/closing procedures, and record‑keeping.
• Work independently or as part of a team to maintain a positive, efficient, and safe kitchen environment.

Physical Demands

• Ability to stand, walk, and sit for extended periods during the work shift.
• Frequent use of hands and arms to handle, reach, and manipulate kitchen tools, ingredients, or equipment.
• Ability to bend, stoop, kneel, or crouch as needed to perform duties.
• Frequent ability to move, lift, stock, and transport boxes, ingredients, or equipment weighing up to 50 pounds safely.
• Mental stamina to handle high‑stress, fast‑paced, and busy periods effectively.
• Ability to work in high‑temperature and low‑temperature environments, including exposure to fryers, grills, flattops, and cold storage/freezer areas.
• Ability to operate and oversee safe use of all kitchen equipment.
• Reasonable accommodations for disabilities will be provided, both short‑term and permanent, as needed.

Equal Opportunity Employer

As an Equal Opportunity Employer, we provide accommodation for religious observances; please provide written documentation if an exemption is required. Reasonable accommodations for disabilities will be provided, both short‑term and permanent, as needed.