Kitchen Manager

Elior Collegiate Dining; Owensboro (KY); On-site; USD 42,000 - 62,000; Full time

Job summary

Elior Collegiate Dining in Owensboro, KY is seeking an experienced Kitchen Manager to oversee dining services for students and faculty. You will supervise culinary operations across dining hall, retail, and catering, ensuring quality and efficiency.

The role emphasizes menu planning, coordination with the food service director, and strong leadership of kitchen staff. Must possess culinary certification or equivalent experience and at least three years in culinary management.

Qualifications

• Certification by a recognized culinary institution or equivalent education/experience.
• At least three years’ experience in culinary management.
• Strong leadership and communication skills.

Responsibilities

• Plan, organize, and supervise culinary operations across dining hall, retail and catering services.
• Plan menus based on market trends, customer preferences, and nutritional considerations.
• Confer with the food service director or other departments regarding daily dining service.
• Direct and coordinate the work of kitchen staff.
• Other tasks as assigned.

Skills

Leadership

Communication

Culinary management

Education

Culinary certification

Job description

We are looking to add an experienced, motivated Kitchen Manager to our Collegiate Dining team in Owensboro. As a Kitchen Manager, you will have the opportunity to supervise and participate in the preparation of meals for students & faculty.

What you'll be doing:

• Planning, organizing, and supervising culinary operations of dining hall, retail and catering services.
• Planning menus based on various factors, such as market trends, customer preferences, and nutritional considerations.
• Conferring with food service director or other departments regarding daily aspects of dining service.
• Directing and coordinating the work of kitchen staff.
• Other tasks as assigned.

What we're looking for:

Must-haves:

• Certification by a recognized culinary institution or an equivalent combination of education and experience.
• At least three years’ experience in culinary management.
• Strong leadership and communication skills.

Nice-to-haves:

• At least one years’ experience in a similar role.