Executive Kitchen Leader | $100k-$110k | 8-Week Training

Hillstone Restaurant Group; Phoenix (AZ); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

paid vacation

comprehensive medical plan

dining credit

Job summary

Hillstone Restaurant Group in Phoenix seeks a skilled Culinary Manager to oversee daily kitchen operations, lead a diverse team, and uphold the highest culinary standards. The role emphasizes hands-on leadership, training, and the delivery of exceptional dishes.

The position includes 8 weeks of on-site rotational training, collaboration with senior management, inventory oversight, and strict adherence to health, safety, and quality controls to ensure consistent, premier dining experiences.

Qualifications

• Hospitality or related role experience in a high-volume restaurant preferred.
• Strong leadership and team-building abilities.
• Solid knowledge of culinary techniques and food safety regulations.
• Excellent organization and time management in a fast-paced kitchen.

Responsibilities

• Oversee daily kitchen operations, including preparation, cooking, and plating of dishes.
• Lead and motivate a diverse culinary team, providing guidance and development.
• Collaborate with management to maintain high taste and presentation standards.
• Monitor inventory, orders, and food costs to meet budget targets while minimizing waste.
• Implement and enforce health and safety standards across the kitchen.
• Foster a positive, collaborative environment with open communication among staff.

Skills

Leadership

Hospitality experience

Culinary techniques

Food safety

Budgeting & cost control

Inventory management

Communication

Evening/weekend availability

Job description

Hillstone Restaurant Group in Phoenix seeks a skilled Culinary Manager to oversee daily kitchen operations, lead a diverse team, and uphold the highest culinary standards. The role emphasizes hands-on leadership, training, and the delivery of exceptional dishes.

The position includes 8 weeks of on-site rotational training, collaboration with senior management, inventory oversight, and strict adherence to health, safety, and quality controls to ensure consistent, premier dining experiences.