Theater Kitchen Lead — High-Impact Team Leader

Look Cinemas LLC; Brookhaven (GA); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Medical, Dental, & Vision Benefits

Free meals and movie tickets

Job summary

Look Cinemas LLC seeks a Back of House Manager to lead kitchen operations in our dine-in theater, driving quality, efficiency, and profitability. You will mentor staff, enforce recipes, safety standards, and inventory controls while coordinating with the general manager on cost-saving initiatives.

Ideal candidates bring 3–5 years of high-volume hospitality management, strong leadership, culinary proficiency, and a passion for guest experiences.

Qualifications

• 3–5 years of hospitality management in a high-volume environment.
• Demonstrated leadership and motivational skills for guiding the team.
• Professional appearance and positive role model for others.
• Willingness to obtain Manager Safe Serve certification.
• Proficiency in culinary procedures, including prep and training.
• Experience with ordering, receiving, invoicing, and inventory procedures.

Responsibilities

• Lead kitchen operations and drive profitability while ensuring smooth venue functions.
• Uphold company values, conduct guidelines, and safety standards.
• Ensure food quality, recipe adherence, portion controls, sanitation, and storage.
• Perform line checks, temperature logs, and coaching for team members.
• Control inventory and collaborate with the GM to maximize utilization.
• Drive menu rollouts, item rotation, and staff training for new items.
• Monitor ticket times to ensure timely food preparation and delivery.
• Mentor kitchen staff and conduct shift and team meetings.

Skills

Leadership

Hospitality management

Culinary procedures

Inventory management

Team coaching

Safety & sanitation

Tools

Inventory procedures

Job description

Look Cinemas LLC seeks a Back of House Manager to lead kitchen operations in our dine-in theater, driving quality, efficiency, and profitability. You will mentor staff, enforce recipes, safety standards, and inventory controls while coordinating with the general manager on cost-saving initiatives.

Ideal candidates bring 3–5 years of high-volume hospitality management, strong leadership, culinary proficiency, and a passion for guest experiences.