Kitchen Manager

Imprint Hospitality; Vermont; On-site; USD 55,000 - 75,000; Full time

Job summary

On The River Inn is seeking a Kitchen Manager to lead the culinary team and ensure the restaurant menu is executed at the highest quality while upholding health and safety standards. You will work closely with the General Manager to ensure the F&B department operates cohesively and delivers an exceptional guest experience.

The role requires strong leadership, coaching, and communication skills, with a focus on staff development, recipe adherence, and cost management.

Qualifications

• Bachelor’s degree in Hospitality, Culinary or related field preferred.
• Minimum 5 years F&B management experience preferred.
• ServeSafe certification required.

Responsibilities

• Lead culinary team to execute menu to highest quality standards.
• Ensure staff follow company recipes and plate presentation for guest satisfaction.
• Coach and mentor kitchen staff; train in cooking techniques and sanitation.
• Assist F&B Manager with recruiting, interviewing and hiring culinary staff.
• Monitor labor costs and manage food orders and COGS per company standards.
• Maintain sanitation, safety, and ISO-related policies and practices.

Skills

Leadership

Coaching

Communication

Customer Service

Problem Solving

Education

Bachelor’s degree in Hospitality/Culinary or related field

Tools

POS experience

Microsoft Office

Job description

On The River Inn

Job Description

Title: Kitchen Manager

Reports To: General Manager

Department: Food & Beverage

Summary of Position

Responsible and accountable for leading the culinary team to execute the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the General Manager to ensure the entire F&B department is working as a cohesive team.

Responsibilities

• Ensures that the menu is being executed as documented and to the highest quality standards.
• Ensures that all culinary staff adheres to defined company recipes and plate presentation to deliver an exceptional guest experience.
• Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook.
• Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
• Assists the F&B Manager in the recruiting, interviewing, and hiring of the culinary team.
• Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards to deliver an exceptional guest experience.
• Responsible for managing labor costs according to the labor schedules provided by the F&B Manager.
• Responsible for assisting the F&B Manager with the compilation and receiving of food orders.
• Responsible for monitoring the daily COGS sheets and labor costs to company standards.
• Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
• Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
• Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
• Understand company's Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Other duties per Duties Checklist and as requested

Position Requirements

• Must be self-motivated with the ability to perform with the highest professional and ethical standards
• Must respond well to a changing work environment and able to perform at the highest level with minimal supervision
• Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
• Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
• Must demonstrate effective written and verbal communication skills
• Intermediate computer skills with Microsoft Office
• Excellent customer service and people skills
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally

Knowledge and Experience

Education: Preferred - Bachelor's degree from accredited college or university in Hospitality, Culinary or related field

Experience: Preferred - minimum 5 (five) years F&B Management experience

POS experience

ServeSafe certification required

Expectations

• Spend the majority of the day prepping and cooking on the line with an emphasis on commitment to meeting the company's expectations of excellence. In addition, focus on identifying operational efficiencies and training opportunities for employees.
• Daily review of invoice accuracy
• Review performance data sheets with Corporate Director of F&B to identify areas needing improvement.
• Work with F&B Manager to identify food ordering needs. Oversee the receiving of the food orders to ensure 100% accuracy.
• Meet with F&B Manager on a weekly basis to review all plans, goals and deadlines