Kitchen Director

Ontario Trillium Foundation; Richmond (VA); On-site; USD 50,000 - 75,000; Full time

Job summary

Ontario Trillium Foundation is seeking a Kitchen Director in Richmond, Virginia to supervise daily back of house restaurant operations. The ideal candidate will manage kitchen staff, ensure food is properly cooked and served, and uphold safety and cleanliness standards. Responsibilities include supervising food preparation, training staff, and managing inventory. The role requires strong leadership skills and an understanding of food safety practices. This is an excellent opportunity for a culinary professional to make an impact in a vibrant restaurant environment.

Qualifications

• Ability to manage and lead kitchen staff effectively.
• Knowledge of food safety and sanitation standards.
• Experience in inventory management and ordering supplies.

Responsibilities

• Manage and lead kitchen staff.
• Supervise food prep and cooking.
• Monitor food presentation and temperature.
• Attend weekly director level meetings.
• Facilitate training and leadership development.

Skills

Leadership

Food safety knowledge

Staff training

Inventory management

Culinary skills

Job description

We are looking for a Kitchen Director to supervise daily back of house restaurant operations. The Kitchen Director responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them the freshest food in the fastest possible way. We are looking for a professional who can coach and develop new employees consistently. Ultimately, you will ensure all food is properly cooked and served and our customers have a remarkable dining experience.

Responsibilities

• Manage and lead kitchen staff
• Supervise food prep and cooking
• Monitor food presentation and temperature
• Attend weekly director level meetings - ability to bring strategic content to those meetings
• Facilitate constant training and leadership development
• Schedule kitchen staff shifts
• Order food supplies and kitchen equipment, as needed
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices (e.g. in refrigerators)
• Keep weekly and monthly cost reports
• Maintain sanitation and safety standards in the kitchen area