Kitchen Manager: Elevate Cuisine & Lead a High-Volume Team

Wolf by Vanderpump Scottsdale; Scottsdale (AZ); On-site; USD 70,000 - 90,000; Full time

Job summary

Wolf by Vanderpump Scottsdale on Caesars Republic Scottsdale’s seventh floor seeks a hands-on Kitchen Manager to lead our culinary team, delivering exceptional food quality, consistent execution, and a seamless dining experience.

You will manage food costs, inventory, and labor, train and mentor cooks, and collaborate with front-of-house to maintain standards during busy service while upholding safety and sanitation.

Qualifications

• Experience leading in high-volume, upscale restaurant or hospitality environments.
• Strong culinary knowledge and understanding of recipes, plating, and kitchen procedures.
• Proven ability to manage food costs, inventory, and labor budgets.
• Hands-on leadership style with ability to train and develop a team.
• Excellent organizational skills and attention to detail.

Responsibilities

• Oversee daily kitchen operations ensuring exceptional food quality and consistency.
• Lead, coach, and develop kitchen team; foster accountability and teamwork.
• Collaborate with Executive Chef to execute menus and maintain recipes.
• Monitor costs, inventory, purchasing, and waste to support profitability.
• Supervise cooking, plating, and on-time dish delivery.
• Manage staffing, scheduling, and labor productivity.
• Maintain cleanliness, sanitation, and food safety standards.
• Conduct kitchen inspections and ensure health and safety compliance.
• Train team on cooking techniques, portions, and procedures.
• Coordinate with front-of-house leadership for smooth service.

Skills

Kitchen management

Lead and develop team

Food cost control

Inventory & purchasing

Labor scheduling

Food safety & sanitation

Communication & collaboration

Problem solving

Job description

Wolf by Vanderpump Scottsdale on Caesars Republic Scottsdale’s seventh floor seeks a hands-on Kitchen Manager to lead our culinary team, delivering exceptional food quality, consistent execution, and a seamless dining experience.

You will manage food costs, inventory, and labor, train and mentor cooks, and collaborate with front-of-house to maintain standards during busy service while upholding safety and sanitation.