Executive Kitchen Manager

IPIC Theaters, LLC; Fort Lee (NJ); On-site; USD 70,000 - 100,000; Full time

Job summary

A leading company is seeking an Executive Chef responsible for overseeing all culinary operations, ensuring quality and consistency, and leading a high-performing kitchen team. With a focus on guest experiences and operational excellence, the role requires a proven track record in food service management and strong leadership skills.

Qualifications

• 5 years of experience as an executive chef or kitchen manager.
• Strong F&B experience and computer skills are required.
• Experience in mentoring and team development.

Responsibilities

• Manage all areas of inventory, preparation, and safety in the kitchen.
• Oversee restaurant operations with focus on food quality and sanitation.
• Make hiring decisions and manage performance of kitchen staff.

Skills

Leadership

Communication

Conflict Resolution

Job description

Accountable for the quality, consistency and production of all cuisines within the property. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team.

Responsibilities :

• Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens.
• Support an environment committed to outstanding Guest Experiences; participate in meetings (1 : 1, pre-shift meetings) with staff to maintain guest focus at all times.
• Manage performance of direct reports and all staff members; hold others accountable to IPIC standards and expectations; provide timely, supportive coaching when needed. Support staff understanding of IPIC priorities and expectations.
• Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation / cleanliness.
• Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor / Manager roles.
• Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required.

Requirements & Qualifications :

• 5 years of experience as executive chef or executive kitchen manager in large, complex operations with strong focus on food and beverage program, hospitality, and brand management. Progressive growth from hands-on, front-line roles to leadership preferred.
• Track record of success with bias for action, high energy level and desire to succeed.
• 5 years' experience mentoring team members on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation.
• Contributing to goals for financial, hospitality and people measures.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Strong F&B experience and computer skills are required.

Leadership Requirements :

• Demonstrate judgment, decision making, and conflict resolution skills with guests, staff, and peers.
• Utilizes strong interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example must be comfortable must be comfortable interacting with guests, visiting chefs, vendors, winemakers, etc.
• Identifies the developmental needs of others by coaching, mentoring, and participating in training staff on menu items including ingredients, preparation methods and unique tastes.
• Demonstrate teambuilding by communicating a common purpose, empowering team members to contribute their best and recruiting candidates with a variety of skills and styles.
• Qualified to demonstrate proper preparation / cooking techniques for junior staff in need of hands-on instruction; firm but fair in providing feedback and communicating expectations.

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