Kitchen Manager: Growth, Benefits & Leadership

Es Vedra Cinemas; Cary (NC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Discounts on Movies

401(k) Retirement Plan

Medical, Dental and Vision

Job summary

Es Vedra Cinemas is seeking an experienced Kitchen Manager to oversee all culinary operations and lead the kitchen team to deliver quality dining experiences. You will manage staffing, scheduling, budgets, and safety standards while handling high-energy service periods.

Ideal candidates have a Hospitality Management background, 3+ years in F&B leadership, and needed certifications (ServSafe, state alcohol). Availability for holidays and weekends is required.

Qualifications

• Graduate of an accredited Hospitality Management program or equivalent preferred.
• Minimum 3 years of F&B management experience.
• Understanding of operational excellence.
• Required state alcohol certification and Manager ServSafe Certification required.
• Availability to work during holidays, nights, and weekends with increased hours during peak times.

Responsibilities

• Oversee services and ensure quality during busy periods, acting as final check before guest receipt.
• Maintain food quality through line checks and taste testing.
• Manage food cost, labor cost and inventory processes.
• Ensure safety and sanitation across all kitchen operations.
• Handle procurement, production, and service, maintaining standards and budgets.
• Forecast staffing and scheduling needs for busy and slow periods.
• Develop and train kitchen staff to meet company criteria.
• Collaborate with management to foster leadership growth and address issues.

Skills

Leadership

Time management

Communication

Guest focus

Problem-solving

Multitasking

Accountability

Education

Hospitality Management degree

Alcohol certification

ServSafe Certification

Job description

Es Vedra Cinemas is seeking an experienced Kitchen Manager to oversee all culinary operations and lead the kitchen team to deliver quality dining experiences. You will manage staffing, scheduling, budgets, and safety standards while handling high-energy service periods.

Ideal candidates have a Hospitality Management background, 3+ years in F&B leadership, and needed certifications (ServSafe, state alcohol). Availability for holidays and weekends is required.