Kitchen Manager: Lead Culinary Team to Excellence

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

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.