Kitchen Manager

Uptown Alley; Chesterfield Court House (VA); On-site; USD 120,000 - 190,000; Full time

Benefits offered by this job

401k, Roth IRA

Health and vision insurance

Generous paid time off

Work-life balance - Flexible schedule

Paid parental leave

Incentive bonus structure

Professional development

Culture & community events

Job summary

Uptown Alley is seeking a Director of Culinary Operations to lead culinary and kitchen operations across all locations in Virginia. You will drive food quality, menu development, cost control, and guest satisfaction in a high-volume, entertainment-centered environment.

Reporting to the General Manager/Director of Operations, you will manage culinary teams, ensure health and safety standards, and collaborate with management to deliver outstanding experiences for guests while maintaining

Qualifications

• Certifications in food safety and sanitation (ServSafe or Safe Food Handling).
• 5–7 years of experience in professional kitchens, preferably in leadership.
• Desirable - Apprenticeship or culinary training program.
• Desirable - Degree or diploma in culinary arts or related field.

Responsibilities

• Strategic and Financial Management: menu costing and pricing to ensure profitability; monitor food costs and adjust as needed.
• Inventory management and cost control to optimize profitability while maintaining quality.
• Operational Management: oversee day-to-day kitchen operations; supervise staff; ensure cleanliness and organization.
• Health and safety compliance; implement food safety protocols and regular inspections.
• Menu innovation and seasonal promotions to attract guests and align with theme.
• Ensure high-quality food, presentation, and consistency across locations.
• Staff management: train and mentor kitchen staff; create weekly schedules for kitchen/BOH.
• Customer service: drive guest satisfaction through quality and service.

Skills

Advanced culinary skills

Kitchen management

Menu costing and pricing

Communication

Familiarity with culinary trends

Education

ServSafe or Safe Food Handling certification

Culinary degree or diploma

Apprenticeship or culinary training program

Tools

CRM system

Microsoft Office

HRIS platform

Job description

• Culture & Community - engaging team events, monthly team recognition
• 401k, Roth IRA
• Financial Security - competitive salary, incentive bonus structure
• Health & Wellbeing - company sponsored health and vision insurance
• Professional Development

Benefits

• Fun and Exciting Work Environment
• Culture & Community - engaging team events, monthly team recognition
• 401k, Roth IRA
• Financial Security - competitive salary, incentive bonus structure
• Generous Paid Time Off Policies
• Work-Life Balance - Flexible working schedule
• Paid Parental Leave
• Health & Wellbeing - company sponsored health and vision insurance
• Professional Development

Role Purpose

The role of the Director of Culinary Operations at Uptown Alley is multifaceted, encompassing various responsibilities related to the culinary and operations aspect of the business across all locations. Overall, the role of the Director of Culinary Operations is essential for ensuring the culinary success of all Uptown Alley locations while maintaining high standards of food quality and consistency, and driving overall guest satisfaction and loyalty.

Key Responsibilities

• Strategic and Financial Management
  • The Kitchen Manager is involved in menu costing and pricing to ensure that menu items are priced appropriately to cover costs and generate profit margins. They analyze food costs, monitor pricing trends, and make adjustments as needed to maintain profitability.
  • Managing inventory levels and controlling food costs are essential for profitability. The Kitchen Manager monitors inventory levels, orders supplies, and minimizes waste to optimize cost efficiency while maintaining quality standards.
• Operational Management
  • Overseeing the day-to-day operations of the kitchen, the Kitchen Manager ensures that all tasks are carried out efficiently and effectively. This includes supervising kitchen staff, coordinating food preparation and cooking, and maintaining a clean and organized workspace.
  • Ensuring compliance with health and safety regulations is a top priority. The Kitchen Manager maintains a safe and sanitary kitchen environment, implements food safety protocols, and conducts regular inspections to uphold health and safety standards.
  • The Kitchen Manager is responsible for menu assisting in innovation and creating special dishes or promotions to attract guests and enhance the dining experience. They stay updated on culinary trends, incorporate seasonal ingredients, and plan special events or themed menus to create excitement and variety.
  • The Kitchen Manager is responsible for creating and developing menus that align with the entertainment center's theme, target audience, and overall concept. They design menus that offer a variety of options to cater to different tastes and dietary preferences.
  • Ensuring high-quality food is served to guests is paramount. The KM maintains strict standards for food quality, freshness, and presentation. They oversee food preparation, cooking techniques, and plating to ensure that dishes are visually appealing and delicious.
• Staff Management
  • The Kitchen Manager trains and mentors kitchen staff, including cooks, sous chefs, and kitchen assistants. They provide guidance on culinary techniques, food safety practices, and sanitation standards to ensure a high level of professionalism and competence among the team.
  • The Kitchen Manager is also tasked with creating weekly schedules for the kitchen and BOH staff.
• Customer Service
  • The KM plays a crucial role in guest satisfaction by delivering high-quality food and exceptional dining experiences. They gather feedback from guests, address any concerns or complaints promptly, and strive to exceed guest expectations through excellent food and service.

Education & Qualifications

• Certifications in food safety and sanitation, such as ServSafe or Safe Food Handling.
• 5-7 years of experience working in professional kitchens, preferably in a leadership or supervisory role.
• Desirable - Completing an apprenticeship or culinary training program.
• Desirable - A degree or diploma in culinary arts, culinary management, or a related field

Experience

• A KM should have a strong culinary background with experience working in professional kitchens.
• Experience in supervising a team of cooks, sous chefs, and kitchen assistants is valuable.
• Experience implementing food safety protocols, conducting inspections, and training staff on hygiene standards is essential.
• Desirable - Previous experience in a high volume restaurant.

Skills & Competencies

• Advanced culinary skills, including proficiency in cooking techniques, food preparation methods, and recipe execution across various cuisines and menu styles
• Kitchen Management- strong communication skills
• Menu costing and pricing
• Desirable - Basic financial analysis and budget management
• Desirable - Familiarity with the latest culinary trends
• Technological Proficiency
  • Intermediate skills with Microsoft office, basic payroll and HRIS platform understanding
  • Expert level understanding of the CRM system

Personal Qualities

Self starter- driven and motivated work ethic, the ability to be resilient, the ability to be adaptable, empathy, ability the strategic thinker, collaborative, customer focused, results-driven.

Languages

• English
• Desirable - Spanish

Department: Culinary Operations

Location: On-Site

Travel Required: Occasionally

Type: Full-Time

Working Pattern: Monday-Friday, Weekends, Nights, Holidays

Reports To: General Manager/Director of Operations/Director of Culinary Operations

Collaborates With: Management team, Administrative support

Supports & Engages With: Junior Managers, FOH, BOH