Kitchen Manager

IMPRINT Hospitality; Woodstock (VT); On-site; USD 60,000 - 90,000; Full time

Job summary

Imprint Hospitality seeks an experienced culinary leader to drive menu execution and uphold the highest quality in the kitchen. You will guide the team, ensure recipe compliance, and collaborate with the F&B and Restaurant Managers to foster a cohesive, guest-focused operation.

You will mentor staff, assist in hiring, manage labor costs, and monitor food orders and COGS while maintaining health, safety, and ISO standards. A strong communicator with leadership skills is essential for success.

Qualifications

• Bachelor's degree in Hospitality, Culinary or related field preferred.
• ServeSafe certification required.
• Strong leadership and managerial capabilities to coach and develop the culinary team.
• Excellent written and verbal communication skills.
• Ability to manage labor costs and stay within schedules.

Responsibilities

• Lead the culinary team to execute the restaurant menu to the highest quality standards.
• Ensure adherence to company recipes and plate presentation for exceptional guest experiences.
• Collaborate with F&B and Restaurant Managers to keep the department cohesive.
• Coach and mentor kitchen staff; oversee training on recipes, techniques, and sanitation.
• Assist with recruiting, interviewing, and hiring of culinary staff.
• Monitor labor costs and manage food ordering and COGS in line with company standards.
• Maintain health, safety, and ISO-related documentation and compliance.
• Uphold professional image, sanitation, and appearance standards.
• Support the F&B Manager in data reporting and daily operations.

Skills

Leadership

Analytical skills

Communication

MS Office

Customer service

Education

Bachelor's degree in Hospitality/Culinary

ServeSafe certification

Tools

Microsoft Office

Job description

Career Opportunities with Imprint Hospitality

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Reports To: Food & Beverage Manager / 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 F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team.

Responsibilities

• Ensures that the menu, as set forth by the Corporate Director of F&B, 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

ServeSafe certification required

• 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