Kitchen Manager

Rainforest Cafe, Inc.; Atlantic City (NJ); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a Kitchen Manager to lead a high-volume kitchen. This exciting role involves ensuring guest satisfaction through exemplary leadership and a commitment to excellence. You will assist the Executive Chef in managing kitchen staff, overseeing inventory, and achieving budget goals. With a focus on career development and a supportive training program, this position offers a fantastic opportunity to grow in the culinary field while enjoying generous employee benefits and discounts. If you thrive in a fast-paced environment and are passionate about food and service, this role is perfect for you.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

Dental and vision insurance

401(k) plan

Paid sick leave

Paid vacation

Monthly discretionary bonus

Qualifications

• Strong leadership skills with a focus on guest satisfaction.
• Experience in managing kitchen staff and operations.

Responsibilities

• Ensure guest satisfaction through hands-on management.
• Assist in managing back of house staff and training.
• Oversee inventory and ordering of food and supplies.

Skills

Leadership

Team Management

Budget Management

Guest Satisfaction

Education

High School Diploma

Culinary Degree

Job description

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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 vacation
• 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