Kitchen Manager

Hotel Greene; Richmond (VA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Health Insurance

Competitive pay with bonus potential

Two consecutive days off

Job summary

Hotel Greene in Richmond, VA, is seeking a Kitchen Manager to lead a small, upscale kitchen attached to a mini golf venue, bar, and private event space. You will ensure high-quality food, manage kitchen staff, and handle budgeting and costing tasks.

Experience with banquet service is a plus and candidates should be confident, organized, and people-focused. The role requires strong leadership, excellent communication, and the ability to work autonomously in a dynamic setting.

Qualifications

• Proven working experience as kitchen manager or sous chef.
• Advanced knowledge of food service principles and practices.
• Excellent communication and managerial skills.
• Excellent knowledge of back-of-house systems, ordering, and inventory.
• Ability to meet deadlines and work under pressure.
• Available to work on call, shifts, after hours, weekends and holidays.
• Obtain and maintain ServSafe Manager certification.

Responsibilities

• Develops and tests recipes and techniques to ensure high quality and control costs.
• Projects annual food and labor costs and monitors financial results.
• Directs cooking and supervises kitchen staff.
• Plan and direct food preparation and culinary activities with focus on quality and speed.
• Maintain relationships with local vendors and ensure stock levels.

Skills

Leadership

Team management

Communication

Budgeting

Food costing

Inventory control

Multitasking

Attention to detail

Conflict resolution

People skills

Education

High school diploma or GED

Tools

ServSafe Manager

Job description

We are looking to hire an enthusiastic and dependable Kitchen Manager capable of ensuring a high-quality product. Experience in managing kitchen staff and administrative tasks (such as food and labor costing) are required. Experienced sous chefs are encouraged to apply. Banquet experience a plus.

Hotel Greene is a small, upscale indoor mini golf course, bar, and private event space (not a real hotel). Candidates must be capable of running a clean, organized, creative kitchen confidently and autonomously, and have excellent people skills in relation to working with others.

• Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and minimize food costs. Exercises portion controls over all menu items and establishes menu selling prices.
• Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Plan and direct food preparation and culinary activities- ensuring promptness, freshness, and quality
• Personable, positive, ability to interact with guests
• Strong leadership and conflict resolution skills
• Manage all back of house staff in kitchen, including ongoing training, development, & follow up
• Excellent interpersonal communication skills that foster positive working relationships with all teammates.
• Organized and experienced with ordering, stocking, equipment maintenance, etc.
• Implementing hygiene policies and examining equipment for cleanliness
• Be willing to learn and expand their knowledge base/skillset
• Capable of multi-tasking with attention to detail
• Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management.
• Maintain and establish working relationships with local vendors, suppliers, etc.
• Stable and progressive work history; strong work ethic
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Requirements:

• Proven working experience as a kitchen manager or sous chef
• Advanced knowledge of food profession principles and practices
• Excellent communication and managerial skills
• Excellent knowledge of BOH systems, ordering, and inventory
• Ability to meet deadlines and work under pressure
• Available to work on call, shifts, after hours, over weekends, and on public holidays
• Obtain and maintain ServSafe Manager certification, any other applicable certifications
• Minimum Requirement: High school diploma or GED

Physical Demands:

• This job requires long workdays involving but not limited to: standing, walking, squatting, bending, kneeling, reaching, twisting, ladder and stair climbing, walking on rough ground, exposure to temperature changes, exposure to dust, fumes, or gases, being near heavy machinery, cleaning/scrubbing. This position also requires occasional lifting, carrying, pushing, and pulling of heavy items (60+ lbs.).
• Competitive pay with bonus potential
• Set Schedule with two consecutive days off
• Health Insurance
• Vision and Dental Available
• One shift meal per 6 hour shift
• 50% off food and beverage, free mini golf