Kitchen Manager

Electric Hospitality; Decatur (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive Pay

Career Growth Opportunities

Employee Discounts on Food and BevarA?

Referral Bonus Program

Medical, Dental, and Vision Plans

401(k) Retirement Plan

Supportive and Dynamic WorkEnvironment

Job summary

Electric Hospitality in Decatur, GA, seeks a Kitchen Manager to lead daily kitchen operations, plan menus, supervise staff, manage inventory, and enforce health and safety standards. The role emphasizes high-quality production, staff development, and cost control in a fast-paced restaurant group.

Ideal candidates will demonstrate leadership, culinary expertise, inventory management, and strong communication skills to ensure consistent, exceptional guest experiences at Electric Hospitality's

Qualifications

• Strong knowledge of cooking techniques, menu development, and food safety standards.
• Strong leadership abilities with a focus on teamwork and collaboration.
• Strategic thinker with strong financial acumen to understand budgeting, pricing, and profit margins.
• Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail.
• Proficiency in various computer software programs, including POS systems and inventory management tools.
• Bilingual in Spanish a plus.

Responsibilities

• Build and maintain a positive environment focused on building a loyal team and happy guests.
• Recruit, interview, and hire team members that represent core values and culture.
• Develop and implement creative, innovative, and high-quality menus; review and modify menus as needed.
• Oversee all food preparation, production, and presentation; ensure recipes are followed and consistently produced.
• Standardize production recipes to ensure quality; plan production schedules and supervise production line.
• Collaborate with GM to complete weekly inventory and food orders for proper stock.

Skills

Cooking techniques

Menu development

Food safety standards

Leadership

Budgeting and cost control

Communication

Tools

POS systems

Inventory management software

Job description

Kitchen Manager

Electric Hospitality Decatur, Georgia, United States

About this position

About Electric Hospitality:

Electric Hospitality is an innovative, Atlanta-based restaurant group and catering enterprise founded by acclaimed entrepreneur Michael Lennox. Celebrated for award-winning concepts such as Ladybird Grove & Mess Hall, Muchacho, Ranger Station, Electric Events, and the Eastside Swim & Social Club, our mission is to bring joy to our world by creating and sharing Electric Experiences with our guests, teams and communities. What does this mean? We simply believe that a life well lived is one where you share impossibly good times with others on a regular basis. We are here to create environments for ultimate enjoyment. We create spaces where positive energy, creativity. culture and community intersect. Join our team and be part of something special!

Position Summary:

We are seeking a highly skilled and passionate Kitchen Manager to lead our culinary team and oversee daily kitchen operations. The ideal candidate is a creative, dynamic leader with experience in menu planning, supervising kitchen team members, culinary execution, managing inventory, enforcing health and safety regulations, and maintaining an organized, professional kitchen environment. The Kitchen Manager will ensure that the kitchen produces a high-quality product while developing their team in a safe, clean, and efficient work environment.

Key Responsibilities:

Build and maintain a positive environment focused on building a loyal team and happy guests.Recruit, interview, and hire team members that represent our core values and culture. Develop and implement creative, innovative, and high-quality menus; review and change menus as needed.Oversee all food preparation, production, and presentation; ensure that recipes are followed and that preparation and presentation are adhered to consistently.Standardize production recipes to ensure consistent quality; plan production schedules and supervise the production line.Manage maintenance of all kitchen equipment.Assist staff with job functions as needed to ensure optimum service to all guests.Resolve all complaints related to the food dishes prepared and served to the guests.Maintain food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time.Possess and maintain a thorough understanding of the industry and stay abreast of industry trends; communicates/incorporates information to ensure the kitchen remains current.Possess and maintain thorough knowledge of wines offered in the restaurant and wine/food pairings.Represent the restaurant at outside functions as needed.Ensure all kitchen and food operations comply with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures.Create requisitions and/or purchase all food products, and complete food production records and cost menus regularly.Partner with the GM to complete weekly inventory and food orders to ensure proper product levels are available and ready for each shift.Review monthly profit and loss statements, identifying a plan to correct any areas needing improvement. Crear y mantener un ambiente positivo, centrado en formar un equipo leal y en lograr la satisfacción de los clientes.Reclutar, entrevistar y contratar a miembros del equipo que representen nuestros valores fundamentales y nuestra cultura.Desarrollar e implementar menús creativos, innovadores y de alta calidad; revisar y modificar los menús según sea necesario.Supervisar toda la preparación, producción y presentación de los alimentos; garantizar que se sigan las recetas y se mantenga la consistencia en la preparación y presentación.Estandarizar las recetas de producción para asegurar una calidad constante; planificar los cronogramas de producción y supervisar la línea de producción.Gestionar el mantenimiento de todo el equipo de cocina.Apoyar al personal en sus funciones laborales cuando sea necesario para garantizar un servicio óptimo a todos los clientes.Resolver cualquier queja relacionada con los platos preparados y servidos a los clientes.Mantener un registro histórico de alimentos y bebidas, incluyendo, entre otros datos, la composición y el historial de ventas, los costos reales frente a los potenciales y los tiempos de producción.Poseer y mantener un conocimiento profundo del sector y estar al tanto de las tendencias de la industria; comunicar e incorporar información para mantener la cocina actualizada.Poseer y mantener un conocimiento exhaustivo de los vinos ofrecidos en el restaurante y de los maridajes entre vino y comida.Representar al restaurante en eventos externos cuando sea necesario.Garantizar que todas las operaciones de cocina y manejo de alimentos cumplan con las normativas sanitarias y de licencias vigentes; asegurar el cumplimiento de todas las normas y procedimientos de salud y seguridad.Elaborar solicitudes de pedido y/o comprar todos los productos alimenticios, así como completar los registros de producción y calcular los costos de los menús de forma regular.Colaborar con el gerente general para realizar el inventario semanal y los pedidos de alimentos, asegurando niveles adecuados de producto para cada turno.Revisar los estados mensuales de pérdidas y ganancias, identificando un plan para corregir cualquier área que requiera mejoras.

Qualifications/Skills:

Strong knowledge of cooking techniques, menu development, and food safety standards.Strong leadership abilities with a focus on teamwork and collaboration.Strategic thinker with strong financial acumen to understand budgeting, pricing, and profit margins.Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail.Proficiency in various computer software programs, including POS systems and inventory management tools.Ability to effectively communicate with people at all levels and from various backgrounds; bilingual in Spanish a plus.Sólidos conocimientos en técnicas culinarias, elaboración de menús y en normas de seguridad alimentaria.Gran capacidad de liderazgo, con enfoque en el trabajo en equipo y la colaboración.Pensamiento estratégico y sólida capacidad de análisis financiero para gestionar presupuestos, fijar precios y definir márgenes de beneficio.Capacidad para desenvolverse con éxito en entornos dinámicos y de alto volumen de trabajo, manteniendo la atención al detalle.Dominio de diversas herramientas informáticas, incluidos los sistemas de punto de venta (POS) y los programas de gestión de inventarios.Habilidad para comunicarse eficazmente con personas de todos los niveles y diversos orígenes; se valorará el bilingüismo en español.

Essential Physical Functions:

Ability to stand/walk for 8-10 hours per day.Must be able to lift and carry up to 30 lbs.Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.Must be able to work in both warm and cool environments, indoors and outdoors.Must be able to tolerate higher levels of noise from music and customer traffic.Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.Report to work in a complete required uniform.Maintain a well-manicured appearance and persona that reflects the restaurant's image.Meet personal schedule requirements punctually.Be courteous, friendly, and pleasant.

About Electric Hospitality:

Electric Hospitality is an innovative, Atlanta-based restaurant group and catering enterprise founded by acclaimed entrepreneur Michael Lennox. Celebrated for award-winning concepts such as Ladybird Grove & Mess Hall, Muchacho, Ranger Station, Electric Events, and the Eastside Swim & Social Club, our mission is to bring joy to our world by creating and sharing Electric Experiences with our guests, teams and communities. What does this mean? We simply believe that a life well lived is one where you share impossibly good times with others on a regular basis. We are here to create environments for ultimate enjoyment. We create spaces where positive energy, creativity. culture and community intersect. Join our team and be part of something special!

Electric Hospitality es un innovador grupo de restauración y empresa de catering con sede en Atlanta, fundado por el reconocido empresario Michael Lennox. Famosos por conceptos galardonados como Ladybird Grove & Mess Hall, Muchacho, Ranger Station, Electric Events y Eastside Swim & Social Club, nuestra misión es llevar alegría al mundo creando y compartiendo «Experiencias Eléctricas» con nuestros clientes, equipos y comunidades. ¿Qué significa esto? Sencillamente, creemos que una vida bien vivida es aquella en la que se comparten momentos extraordinarios con los demás de forma habitual. Estamos aquí para crear entornos diseñados para el máximo disfrute; creamos espacios donde convergen la energía positiva, la creatividad, la cultura y la comunidad. ¡Únete a nuestro equipo y forma parte de algo especial!

Position Summary:

We are seeking a highly skilled and passionate Kitchen Manager to lead our culinary team and oversee daily kitchen operations. The ideal candidate is a creative, dynamic leader with experience in menu planning, supervising kitchen team members, culinary execution, managing inventory, enforcing health and safety regulations, and maintaining an organized, professional kitchen environment. The Kitchen Manager will ensure that the kitchen produces a high-quality product while developing their team in a safe, clean, and efficient work environment.

Buscamos un gerente de cocina altamente cualificado y apasionado para liderar nuestro equipo culinario y supervisar las operaciones diarias de la cocina. El candidato ideal es un líder creativo y dinámico con experiencia en planificación de menús, supervisión del personal de cocina, ejecución culinaria, gestión de inventarios, cumplimiento de normativas de salud y seguridad, y mantenimiento de un entorno de cocina organizado y profesional. El Gerente de Cocina garantizará la elaboración de productos de alta calidad, al tiempo que fomentará el desarrollo de su equipo en un entorno de trabajo seguro, limpio y eficiente.

Key Responsibilities:

Build and maintain a positive environment focused on building a loyal team and happy guests.Recruit, interview, and hire team members that represent our core values and culture. Develop and implement creative, innovative, and high-quality menus; review and change menus as needed.Oversee all food preparation, production, and presentation; ensure that recipes are followed and that preparation and presentation are adhered to consistently.Standardize production recipes to ensure consistent quality; plan production schedules and supervise the production line.Manage maintenance of all kitchen equipment.Assist staff with job functions as needed to ensure optimum service to all guests.Resolve all complaints related to the food dishes prepared and served to the guests.Maintain food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time.Possess and maintain a thorough understanding of the industry and stay abreast of industry trends; communicates/incorporates information to ensure the kitchen remains current.Possess and maintain thorough knowledge of wines offered in the restaurant and wine/food pairings.Represent the restaurant at outside functions as needed.Ensure all kitchen and food operations comply with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures.Create requisitions and/or purchase all food products, and complete food production records and cost menus regularly.Partner with the GM to complete weekly inventory and food orders to ensure proper product levels are available and ready for each shift.Review monthly profit and loss statements, identifying a plan to correct any areas needing improvement. Crear y mantener un ambiente positivo, centrado en formar un equipo leal y en lograr la satisfacción de los clientes.Reclutar, entrevistar y contratar a miembros del equipo que representen nuestros valores fundamentales y nuestra cultura.Desarrollar e implementar menús creativos, innovadores y de alta calidad; revisar y modificar los menús según sea necesario.Supervisar toda la preparación, producción y presentación de los alimentos; garantizar que se sigan las recetas y se mantenga la consistencia en la preparación y presentación.Estandarizar las recetas de producción para asegurar una calidad constante; planificar los cronogramas de producción y supervisar la línea de producción.Gestionar el mantenimiento de todo el equipo de cocina.Apoyar al personal en sus funciones laborales cuando sea necesario para garantizar un servicio óptimo a todos los clientes.Resolver cualquier queja relacionada con los platos preparados y servidos a los clientes.Mantener un registro histórico de alimentos y bebidas, incluyendo, entre otros datos, la composición y el historial de ventas, los costos reales frente a los potenciales y los tiempos de producción.Poseer y mantener un conocimiento profundo del sector y estar al tanto de las tendencias de la industria; comunicar e incorporar información para mantener la cocina actualizada.Poseer y mantener un conocimiento exhaustivo de los vinos ofrecidos en el restaurante y de los maridajes entre vino y comida.Representar al restaurante en eventos externos cuando sea necesario.Garantizar que todas las operaciones de cocina y manejo de alimentos cumplan con las normativas sanitarias y de licencias vigentes; asegurar el cumplimiento de todas las normas y procedimientos de salud y seguridad.Elaborar solicitudes de pedido y/o comprar todos los productos alimenticios, así como completar los registros de producción y calcular los costos de los menús de forma regular.Colaborar con el gerente general para realizar el inventario semanal y los pedidos de alimentos, asegurando niveles adecuados de producto para cada turno.Revisar los estados mensuales de pérdidas y ganancias, identificando un plan para corregir cualquier área que requiera mejoras.

Qualifications/Skills:

Strong knowledge of cooking techniques, menu development, and food safety standards.Strong leadership abilities with a focus on teamwork and collaboration.Strategic thinker with strong financial acumen to understand budgeting, pricing, and profit margins.Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail.Proficiency in various computer software programs, including POS systems and inventory management tools.Ability to effectively communicate with people at all levels and from various backgrounds; bilingual in Spanish a plus.Sólidos conocimientos en técnicas culinarias, elaboración de menús y en normas de seguridad alimentaria.Gran capacidad de liderazgo, con enfoque en el trabajo en equipo y la colaboración.Pensamiento estratégico y sólida capacidad de análisis financiero para gestionar presupuestos, fijar precios y definir márgenes de beneficio.Capacidad para desenvolverse con éxito en entornos dinámicos y de alto volumen de trabajo, manteniendo la atención al detalle.Dominio de diversas herramientas informáticas, incluidos los sistemas de punto de venta (POS) y los programas de gestión de inventarios.Habilidad para comunicarse eficazmente con personas de todos los niveles y diversos orígenes; se valorará el bilingüismo en español.

Essential Physical Functions:

Ability to stand/walk for 8-10 hours per day.Must be able to lift and carry up to 30 lbs.Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.Must be able to work in both warm and cool environments, indoors and outdoors.Must be able to tolerate higher levels of noise from music and customer traffic.Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.Report to work in a complete required uniform.Maintain a well-manicured appearance and persona that reflects the restaurant's image.Meet personal schedule requirements punctually.Be courteous, friendly, and pleasant.

Benefits:

Competitive PayCareer Growth OpportunitiesEmployee Discounts on Food and BeveragesReferral Bonus ProgramMedical, Dental, and Vision Plans401(k) Retirement PlanSupportive and Dynamic Work Environment

Beneficios:

Salario competitivoOportunidades de crecimiento profesionalDescuentos para empleados en alimentos y bebidasPrograma de bonificaciones por recomendaciónPlanes de seguro médico, dental y de la vistaPlan de jubilación 401(k)Ambiente de trabajo dinámico y de apoyo