Senior Kitchen Manager - Culinary Ops & Guest Experience

Trollco-Inc; Windsor (CO); On-site; USD 60,000 - 90,000; Full time

Job summary

Water Valley Company in Windsor, CO is seeking a Senior Kitchen Manager to lead kitchen operations, overseeing production, staffing, sanitation, and costs to deliver a safe, high-quality dining experience.

The role supports the company’s standards and financial goals, supervising cooks, coordinating menus, managing inventories, and enforcing HACCP and safety policies across all shifts.

Qualifications

• Excellent communication and organizational skills.
• 3–5 years of progressive kitchen leadership experience (Kitchen Manager, Sous Chef or similar).
• ServSafe Food Manager certification or ability to obtain within 30 days of hire.
• Strong knowledge of food cost controls, inventory management, and labor scheduling.
• Basic troubleshooting skills to identify problems and safety issues and execute resolutions.
• Proficiency with Microsoft Office and point-of-sale/inventory systems.
• Ability to work irregular hours, including evenings, weekends, and holidays.
• Must be at least 18 years old.

Responsibilities

• Oversee daily kitchen operations, including food preparation, presentation, and quality control across all stations.
• Hire, train, schedule, and supervise kitchen staff.
• Develop and manage kitchen budgets and labor costs; monitor food cost percentages.
• Coordinate with Executive Chef on menu development, recipe standardization, and plate costing.
• Ensure compliance with health department, HACCP, and safety regulations.
• Maintain cleanliness and sanitation across kitchen and storage areas.
• Support events, banquets, and large group functions.

Skills

Communication

Organization

Leadership

Kitchen management

ServSafe

Food cost controls

Inventory management

Labor scheduling

POS systems

Microsoft Office

Safety compliance

Job description

Water Valley Company in Windsor, CO is seeking a Senior Kitchen Manager to lead kitchen operations, overseeing production, staffing, sanitation, and costs to deliver a safe, high-quality dining experience.

The role supports the company’s standards and financial goals, supervising cooks, coordinating menus, managing inventories, and enforcing HACCP and safety policies across all shifts.