Kitchen Manager

El Castillo Retirement Residences; Santa Fe (NM); On-site; USD 42,000 - 65,000; Full time

Job summary

El Castillo Retirement Residences in Santa Fe, NM, seeks a Kitchen Manager to lead the culinary team in delivering exceptional dining experiences for residents and guests, focusing on nutrition, creativity, and quality.

You will develop seasonal menus, manage food ordering and inventory, train staff, ensure safety and sanitation, monitor costs, and coordinate special events with the dining services team.

Qualifications

• High School Diploma or GED preferred; culinary degree is an asset.
• Proven experience as a Kitchen Manager in a dining or healthcare setting.
• Strong knowledge of food safety and sanitation regulations.
• Excellent organizational, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and manage multiple priorities.

Responsibilities

• Assist in menu development and design innovative seasonal menus adapted to resident dietary needs.
• Manage food purchasing and inventory control to ensure quality ingredients.
• Train and supervise kitchen staff; conduct regular performance evaluations.
• Oversee food preparation and presentation to meet quality standards and resident expectations.
• Coordinate with dining services for special events, theme nights, and resident activities.
• Monitor food costs and labor to maintain profitability and reduce waste.

Skills

Food safety knowledge

Team leadership

Communication skills

Multitasking

Education

High School Diploma or GED; culinary degree preferred

Job description

The Kitchen Manager assists in leading the culinary team to provide residents and guests with exceptional dining experiences by focusing on nutrition, creativity, and quality while working collaboratively with the Executive Chef.

Essential Functions

Menu Development:

• Assists in creating and designing innovative and seasonal menus that cater to the dietary needs and preferences of residents while maintaining high culinary standards.
• Ensures menus are updated weekly, incorporating resident feedback and seasonal ingredients.

Food Ordering and Inventory Management:

• Manages food purchasing and inventory control to ensure the kitchen is well-stocked with high-quality ingredients.

Staff Management:

• Trains, and supervises kitchen staff, fostering a positive and collaborative team environment.
• Conducts regular performance evaluations and provide ongoing training and development opportunities for team members.

Quality Control:

• Oversees food preparation and presentation to ensure dishes meet the restaurant’s standards of quality and taste.
• Implements and maintain health and safety regulations in the kitchen to ensure the safety of staff and residents.
• Works closely with the dining services team to coordinate special events, theme nights, and other culinary experiences for residents and guests.

Cost Management:

• Assists with monitoring food costs and labor to ensure profitability while maintaining high standards of service and quality.
• Develops strategies to minimize waste and optimize kitchen efficiency.
• Other duties as assigned

Qualifications

• High School Diploma or GED preferred culinary degree.
• Proven experience as a successful Kitchen Manager.
• Strong knowledge of food safety and sanitation regulations.
• Excellent organizational, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and manage multiple priorities effectively.
• Passion for creating exceptional dining experiences and commitment to resident satisfaction.

Works in a congested busy kitchen area around commercial kitchen equipment that is in use throughout the day.

Physical Demands

This position is very active and requires standing, walking, bending, kneeling, stooping all day. The employee must frequently lift or move objects that weigh 30 to 50 pounds.

Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Position Type/Expected Hours of Work

This position requires a minimum of 40 hours per week, weekend and holiday work, and overtime as required.

Preferred Education Experience

Restaurant or healthcare dining experience with previous Lead or Supervisor experience