Kitchen Manger- Loverboy

Bottling Department; San Antonio, Northern (TX, KY); Hybrid; USD 52,000 - 78,000; Full time

Job summary

Bottling Department in San Antonio, TX seeks a Kitchen Manager to uphold quality and consistency across all plates, ensuring a clean, safe, and guest-focused kitchen environment. You will lead a team, drive speed and accuracy, and partner with People & Culture on personnel actions as needed.

The role emphasizes strong food production, inventory control, and adherence to recipes and safety standards, with a focus on training and development of team members for consistent guest experiences.

Qualifications

• 2 or more years of Kitchen Management experience.
• Fundamental knowledge of all Kitchen areas (expo, grill, prep, line).
• Understand key business standards related to food, service, and atmosphere.
• Strong financial acumen and P&L accountability experience is a plus.
• Excellent computer skills and ability to adapt to new software for POS, Inventory and HR.
• Resourceful in handling assignments and solving problems.

Responsibilities

• Lead the kitchen operations to ensure smooth food production and quality.
• Monitor food quality, temperature, preparation, and plating.
• Maintain knowledge of recipes and kitchen procedures to uphold standards.
• Ensure food safety and allergy awareness.
• Develop and cross-train BOH team members.
• Foster a sense of urgency and maintain cleanliness and the cleaning program.
• Oversee day-to-day kitchen operations and menu execution.
• Conduct weekly inventory and work toward food cost goals.
• Oversee ordering of kitchen production items and staffing needs.

Skills

Kitchen management

Leadership

Food safety

Inventory management

P&L awareness

Communication

Training

Tools

Microsoft Office

POS systems

Inventory software

HR software

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Regular Full-Time San Antonio, TX, US

Summary/Objective

The Kitchen Manager has a true appreciation for quality and understands the importance of consistency, with each plate you serve. The Kitchen Manager is accountable for creating an atmosphere that is clean, safe, comfortable, and appeals to our Guests’ senses (sight, smell, sound and taste) in a unique manner, keeping them returning time after time. As people leader, you are accountable for the speed and accuracy of the team members you lead.

Essential Functions

• This is a leadership position responsible for the successful operation of the kitchen, as well as food production and quality
• Manage food quality standards by consistently monitoring the temperate of foods, food preparation, and plating
• Thorough knowledge of our recipes and food preparation procedures to effectively manage the standards of our kitchen.
• Responsible for food safety and allergy awareness
• Develop and cross train all team members
• Ensure a sense of urgency in team members at all times
• Ensure cleanliness and provide oversight to the cleaning program
• Manage day-to-day operations of the kitchen, as well as all aspects associated with food production and menu execution
• Accountable for conducting the weekly inventory, and meeting set food cost goals.
• Oversee the ordering of kitchen production items
• Assesses BOH staffing needs and hires Team Members who have the energy, passion and ability to deliver perfect food to our Guests
• In partnership with Silver Ventures People & Culture, accountable for personnel actions other than hiring such as training, development, disciplining, andterminatingas necessaryin accordance withcompany policies and applicable laws.
• Ensures the BOH is set up accurately for every shift and broken down accurately after every shift.
• Organizes, directs, validates and follows up on all training programs involving BOH Team Members.
• Conducts pre-shift meetings with both FOH and BOH Team Members on every shift.
• Conducts thorough and accurate line checks, correcting issues as they arise.

Required Education and Experience

• 2 or more years of previous Kitchen Management Experience
• Fundamental knowledge of all Kitchen (expo, grill, prep, line quality identifiers and standards)
• Understand key business standards related to food, service, and atmosphere
• Strong financial acumen and P&L accountability experience is a plus
• Excellent computer skills, Microsoft Office experience and the ability to adapt to new software’s for POS, Inventory and Management and Human Resources.
• Resourceful in handling assignments and solving problems.
• Ability to stand for extended periods of time and lift up to 50lbs
• Excellent communication skills, verbal and written

We are cultivators of extraordinary experiences in hospitality generating space in which all participants can flourish to provoke shared joy.