Kitchen Manager

Folino Estate Winery; False Pass (AK); On-site; USD 65,000 - 95,000; Full time

Job summary

Folino Estate is seeking an experienced Kitchen Manager to oversee all back-of-house operations, ensuring top-tier food quality and guest satisfaction. You will lead, train, and mentor the culinary team, manage inventory, costs, and safety, and partner with the Culinary Operations Manager to foster a collaborative, growth-oriented environment.

The role requires a minimum of 5 years in varied kitchen roles, 2+ years in management, Serve-Safe certification, and the ability to work 50 hours per

Qualifications

• 5+ years of experience across varied kitchen roles including food prep, line, broiler, sauté, pastry, and expediter.
• 2+ years in a Kitchen Manager role.
• Serve-Safe certification required.
• Ability to communicate clearly with managers, kitchen, banquet, FOH staff, and guests.
• Ability to work a minimum of 50 hours per week.
• Experience in managing a team and developing future leaders.
• Experience facilitating and executing training for kitchen staff.
• Understanding of inventory, cost of goods, and financial controls.
• Ability to work days, evenings, weekends, and holidays.

Responsibilities

• Oversee back-of-house operations to ensure food quality, consistency, and guest satisfaction.
• Train and mentor kitchen staff in cooking techniques, prep, plating, and presentation.
• Collaborate with Culinary Operations Manager to maintain a team-focused environment.
• Manage food purchasing, recipes, portioning, and standardization of menu items.
• Control food cost and waste through proper requisitions, storage, and waste management.
• Forecast food consumption for restaurant and events; coordinate scheduling and staffing.
• Develop menus for Folino Estate events and manage execution day-of.
• Standardize presentation techniques and uphold Folino Estate quality standards.

Skills

Leadership

Communication

Food Safety

Training

Inventory & Cost

Team Management

Serve-Safe

Job description

Job Description

The Kitchen Manager plays a key role in overseeing all back-of-house operations, ensuring excellence in food quality, consistency, and guest satisfaction. Responsibilities include food purchasing, preparation, upholding quality standards, and maintaining the highest levels of sanitation and cleanliness. This role also involves training and mentoring team members in cooking techniques, food preparation, plating and presentation, portion control, cost management, and safety practices.

Collaboration is essential; the Kitchen Manager works closely with the Culinary Operations Manager to foster a supportive, team-focused environment where staff can learn, grow, and succeed together.

We're seeking an experienced culinary professional who is passionate about food, detail-oriented, and committed to maintaining Folino Estate's high standards. This position offers opportunities for professional growth within a positive, team-driven atmosphere.

Qualifications for Kitchen Manager:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, sauté' pastry cook, and expediter.
• A minimum of 2 years of experience in a Kitchen Manager role.
• Must be Serve-Safe certified.
• Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests.
• Able to work a minimum of 50 hours per week.
• Experience in managing a team, while identifying and developing employees for future leadership roles.
• Some experience in facilitating and effectively executing training of kitchen staff.
• Understanding of managing inventory, costs of goods, and overall control of financials.
• Ability to work days, evenings, weekends, and holidays.

Desired Characteristics

• Highly motivated and with high integrity
• Leadership, creativity, and financial management skills
• Be able to prioritize, manage time, and multi-task
• Strong problem-solving capabilities
• Self-motivated and mature
• Strong communication and organizational skills
• Attention to detail
• Strong ability to work in a diverse team environment
• Ability to work in a fast paced constantly changing environment
• Ability to think on your feet

Duties and Responsibilities

Culinary Experience/Food Preparation:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation.
• Manage in establishing portion sizes and prepare standard recipe cards for any menu items and specials.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Check and maintain proper food holding and refrigeration temperature control points.
• Comply with nutrition and sanitation regulations.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen at all times.
• Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
• Develop outside catering menu options
• Create and execute menus for Folino Estate Events including ordering, pre-plating, and execution day of.
• Establish and standardize presentation techniques and quality standards

Team Development:

• Coach, teach, develop, and inspire the culinary team to provide unforgettable food experiences.
• Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees.
• Be knowledgeable of restaurant policies to report to the General Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices.
• Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials.
• Provides schedules to staffing two weeks in advance
• Promote a fun and positive family-style work environment.

Operations/Safety Management:

• Prepare all required paperwork, including forms, and P&L reports in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventati