Kitchen Manager

Rainforest Cafe; Atlantic City (NJ); On-site; USD 67,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & vision

Life & disability

401(k) plan

Paid sick leave

Paid time off

Bonus potential

Job summary

Rainforest Cafe in Atlantic City, NJ is seeking a Kitchen Manager to lead our busy, high‑volume kitchen and ensure every plate meets our exacting standards. You will partner with the Executive Chef to coach back‑of‑house staff and maintain a hands‑on, lead‑by‑example management style.

This role emphasizes cost controls, inventory oversight, sanitation, and training to deliver consistent quality and seamless operation that fuels memorable guest moments.

Qualifications

• 2+ years of kitchen management in a full-service, high-volume dining establishment.
• Experience supervising back-of-house staff and training.
• Knowledge of inventory, cost controls, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensures excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing all back-of-house staff in a high-volume kitchen, including ongoing training and development.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to OSHA regulations.

Skills

Kitchen management

Staff supervision

Inventory controls

Food and labor cost

Product quality

Communication

Leadership

Conflict resolution

Strong work ethic

Education

Accredited culinary program

Job description

Overview

Lead the kitchen where the adventure never stops.

At Rainforest Cafe, every dish is part of an immersive experience—served up in the heart of a vibrant, living jungle. We’re looking for a Kitchen Manager who can balance precision and pace, ensuring every plate meets high standards while keeping up with the energy of a bustling, high-volume environment. If you’re passionate about food quality, team leadership, and creating a seamless back‑of‑house operation that fuels unforgettable guest moments, step into a role that’s anything but ordinary.

Benefits

• Extensive and well‑rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style
• Assist the Executive Chef in the management of all back‑of‑house staff in a high‑volume kitchen, including ongoing training, development, and follow‑up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Kitchen Management experience in a full‑service, high‑volume dining establishment
• Strong knowledge and attention to detail on back‑of‑house operations including staff supervision, inventory controls, food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $67,000.00 - USD $72,000.00 /Yr.