Dynamic Kitchen Manager — Lead Culinary & Ops

Revo Casino and Social House; Harper Acres (NH); On-site; USD 65,000 - 68,000; Full time

Job summary

Revo Casino and Social House is seeking a Kitchen Manager to oversee all kitchen operations, staff management, and EVS coordination to deliver exceptional culinary experiences. The role requires leadership, strict food safety knowledge, and flexibility for evenings and weekends.

Salary ranges from $65,000 to $68,000 annually, with a focus on quality, cost control, and collaborative teamwork across the restaurant and events teams.

Qualifications

• Culinary degree or equivalent culinary certification; additional certifications in kitchen management or food safety are a plus.
• Proven experience as an Executive Chef, Kitchen Manager, or similar position, preferably within the hospitality industry.
• Strong leadership and management skills, with the ability to inspire and motivate a diverse team.
• Excellent organizational and time-management skills to oversee kitchen operations efficiently.
• Knowledge of health and safety regulations, sanitation practices, and proper food handling.
• Flexibility to work evenings, weekends, and holidays as required by the restaurant's operational schedule.

Responsibilities

• Oversee all aspects of kitchen operations, including food preparation, staff management, and ensuring exceptional culinary experiences.
• Oversee EVS operations to ensure the property is clean, safe, and well maintained.
• Manage food costs, portion control, and waste reduction to optimize profitability.
• Coordinate culinary offerings for special events, promotions, and private parties.
• Ensure coordination between the kitchen, service staff, and event organizers.

Skills

Kitchen management

Culinary leadership

Food safety

Inventory management

Staff coaching

Event coordination

Education

Culinary degree

Kitchen management certification

Job description

Revo Casino and Social House is seeking a Kitchen Manager to oversee all kitchen operations, staff management, and EVS coordination to deliver exceptional culinary experiences. The role requires leadership, strict food safety knowledge, and flexibility for evenings and weekends.

Salary ranges from $65,000 to $68,000 annually, with a focus on quality, cost control, and collaborative teamwork across the restaurant and events teams.