Project Manager - Commercial Kitchen Design

WizeHire, Inc; Ephrata (Lancaster County); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

401(k) matching

Extensive PTO

Dental, life, medical, and vision insurance

Job summary

SCOPOS Hospitality Group is seeking a Project Manager to specialize in commercial kitchen design in Ephrata, PA. This role involves designing kitchen spaces for various institutions, collaborating with team members and clients, and overseeing project execution. The ideal candidate will have at least a Bachelor's degree in a relevant field and experience in construction management. A salary of $75,000 - $85,000 per year is offered along with benefits such as PTO and health insurance.

Qualifications

• Minimum 1 year of work experience in construction management.
• Strong knowledge of commercial kitchen equipment and design is a plus.
• OSHA 30 certification completed is required.

Responsibilities

• Collaborate with management to develop project execution strategies.
• Participate in project meetings with clients and stakeholders.
• Manage procurement for furniture, accessories, and artwork.

Skills

Leadership

Organizational skills

Time-management

Communication

Education

Bachelor’s degree in engineering, construction management, or related fields

Tools

Revit

AutoCAD

KCL

AutoQuotes

Job description

Overview

At SCOPOS Hospitality Group, we pursue innovation and creativity in hospitality. As a Project Manager specializing in commercial kitchen design, you will help bring new culinary concepts to life by designing and implementing kitchen and restaurant spaces for senior living, healthcare, corporate, and educational institutions. We value input and provide growth opportunities, flexible work arrangements, competitive compensation, and a vibrant office culture with a comprehensive benefits package including 401(k) matching, extensive PTO, and dental, life, medical, and vision insurance.

Responsibilities

• Strategic – Meet with the Project Coordinator, Director of Design, and Director of Culinary to receive project information and guidance; gain a full understanding of project scope, vision, end goal, and budget; collaborate with management and team members to develop a strategy for project execution and resource allocation.
• Tactical – Participate in internal project kick-off meetings and coordinate with the Production/Studio Manager on scheduling and production requirements; attend coordination meetings with clients, architects, and stakeholders (in person and virtually); manage the Revit model with the help of production staff; understand design phases and required documentation for each phase; assemble project presentations and deliverables to communicate program, vision, and scope; manage turnkey projects involving food service design, interior design, and branding; coordinate project needs with Architect, MEP, Interior Designer, and Client; coordinate equipment with Manufacturers and Specifications Manager; ensure Cut-books and Written Specifications align with Equipment schedules; schedule and delegate production work in the studio using the schedule board system (AC); manage procurement for furniture, accessories, and artwork; ensure QA/QC by reviewing work of drafters and collaborating with leadership; oversee project hand-off and construction administration (including responding to RFIs and reviewing submittals); track project budget against time recorded by the production team.
• Position Specific – Be honest about areas needing help or training and seek guidance from management; travel for projects as required; develop ownership and leadership throughout the project process.
• Company Wide – Participate in daily stand-up meetings; adhere to SCOPOS standards and company vision; respond to client and team communications within 3 hours when possible and within one business day at the latest; maintain confidentiality of process information and documents; follow the company dress code for client interactions; provide excellent customer service.

Qualifications

• Knowledge of KCL, AutoQuotes, CRM, Revit, AutoCAD, and 3D programs/tools (preferred but not required).
• Knowledge of commercial kitchen equipment and design is a plus; awareness of trends in Food Service and Hospitality design is advantageous.
• Bachelor’s degree in engineering, construction management, or related fields.
• Strong leadership, organizational, time-management, and communication skills.
• OSHA 30 certification completed.
• Knowledge of the construction industry, building permits, codes, equipment, materials, methods, and project management principles.
• Minimum 1 year of work experience in construction management.

Compensation

$75,000 - $85,000 per year