Senior Kitchen Manager

RainDance National; Windsor, Northern (CO, KY); Hybrid; USD 60,000 - 80,000; Full time

Job summary

The Senior Kitchen Manager at Water Valley Company outlets in Windsor, CO leads food production, staffing, sanitation, and cost controls to ensure a safe, high-quality dining experience aligned with company standards.

You will oversee kitchen operations across stations, hire and train staff, manage budgets, partner with the Executive Chef on menu development and plate costing, and ensure compliance with health regulations. This is a hands-on leadership role with flexible hours as needed.

Qualifications

• Excellent communication and organizational skills are required.
• 3–5 years of progressive kitchen leadership experience in a managerial role.
• ServSafe Food Manager certification or ability to obtain within 30 days of hire.
• Strong knowledge of food cost controls, inventory, and labor scheduling.

Responsibilities

• Oversee daily kitchen operations across all stations.
• Hire, train, schedule, and supervise kitchen staff including sous chefs and line cooks.
• Develop and manage budgets, labor costs, and food cost percentages.
• Partner with Executive Chef on menu development and plate costing.
• Ensure compliance with health regulations and sanitation standards.
• Maintain inventory, ordering, and vendor relationships to prevent waste.

Skills

Communication

Organizational skills

Kitchen leadership

Safety and sanitation

People management

Education

ServSafe Food Manager certification

Tools

Microsoft Office

POS/inventory systems

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.

Full Time Management Grainhouse, Windsor, CO, US

2 days ago Requisition ID: 1229

JOB OVERVIEW

The Senior Kitchen Manager is responsible for the overall leadership, organization, and performance of kitchen operations across assigned Water Valley Company outlets. This role oversees food production, staffing, sanitation, cost controls, and menu execution, ensuring a consistently safe, high-quality, and guest-focused dining experience while supporting the company's broader food and beverage standards and financial goals.

Essential Job Functions:

• Commitment to providing a safe experience for our guests and team members by adhering to all safety, sanitation, and food-handling policies and procedures
• Oversee daily kitchen operations, including food preparation, presentation, and quality control across all stations
• Hire, train, schedule, and supervise kitchen staff, including sous chefs, line cooks, and dish/prep team members
• Approve time off, shift swaps, and payroll for kitchen personnel
• Develop and manage kitchen budgets, labor costs, and food cost percentages, taking corrective action as needed
• Partner with the Executive Chef and F&B leadership on menu development, recipe standardization, and plate costing
• Manage inventory, ordering, and vendor relationships to control waste and ensure product availability
• Ensure compliance with all local health department, HACCP, and food safety regulations
• Maintain and enforce cleanliness and sanitation standards throughout kitchen and storage areas
• Conduct regular equipment inspections and coordinate maintenance or repairs as needed
• Assist with special events, banquets, and large group functions requiring elevated kitchen support
• Participate in staff training, onboarding, and ongoing culinary education and certification tracking
• Consistently express a friendly, congenial, and helpful attitude while effectively providing guests and fellow employees with assistance, information, and directions
• Guide your team to complete their tasks and hold staff accountable to performance and service standards
• Motivate employees and resolve issues, including conflict resolution and progressive discipline when necessary
• Serve as a conduit of communication between kitchen staff and the Chief Operating Officer
• Report potential safety hazards to leadership and Facilities/Operations as appropriate
• Provide exceptional guest experience: from food quality to addressing guest concerns promptly and professionally
• Always maintain positive guest relations, resolve any guest complaints, and ensure guest satisfaction
• Work as a team player with co-workers and in conjunction with other departments as needed
• Help maintain a clean and welcoming environment throughout the property
• Other duties as assigned

Job Requirements:

• Excellent communication and organizational skills
• At least 3-5 years of progressive kitchen leadership experience, including prior experience as a Kitchen Manager, Sous Chef, or similar role
• ServSafe Food Manager certification (or ability to obtain within 30 days of hire)
• Strong working knowledge of food cost controls, inventory management, and labor scheduling
• Basic troubleshooting skills to identify problems and safety issues and ability to execute resolutions
• Proficiency with Microsoft Office and point-of-sale/inventory systems
• Able to work irregular hours, including evenings, weekends, and holidays, and to maintain a high level of caution and situational awareness while performing duties
• Must be a minimum of 18 years of age
• The primary physical environment in which this position works is a commercial kitchen with exposure to heat, steam, sharp tools, and loud equipment
• The degree of strenuous activity within the job is high. Often lifting a weight of 25+ pounds throughout the day is common
• Additional strenuous physical activity may include prolonged standing, walking, bending, and reaching in a fast-paced kitchen setting