Kitchen Manager

Description

INTRODUCTION

The Kitchen Manager is a hands‑on leadership role central to the daily culinary operations of our establishment. This position combines oversight of food preparation, kitchen staff management, and compliance with health and safety standards. The ideal candidate is an experienced, organized professional who takes pride in both food quality and an efficient, well‑run kitchen. Accountability This position will directly report to the General Manager. This is a full‑time salaried position. Specific Duties: Kitchen Operations Oversee all back‑of‑house operations and ensure smooth daily service: Plan, coordinate, and oversee all food preparation and kitchen activities during service Maintain consistent food quality, presentation standards, and portion control across all menu items Monitor and manage food inventory, place orders with suppliers, and minimize waste Ensure all kitchen equipment is properly maintained, cleaned, and in safe working order Develop and update prep lists, line guides, and station setups to support efficient service Coordinate with front‑of‑house management on daily specials, allergy protocols, and guest needs Assist in menu development and seasonal updates in collaboration with management Staff Management Hire, train, schedule, and supervise all kitchen staff including sous chef, line cooks, prep cooks, and dishwashers Conduct regular performance check‑ins and provide constructive feedback to support staff development Foster a positive, professional kitchen culture with clear communication and accountability Enforce kitchen policies, standards of conduct, and safe work practices at all times Manage staff scheduling to align with business needs and budgeted labor hours Health, Safety & Compliance Ensure full compliance with local health department standards, food safety regulations, and sanitation requirements Maintain and oversee HACCP protocols, temperature logs, and proper food storage practices Ensure kitchen staff hold current food handler certifications and stay up to date on safety training Address and document any food safety concerns, equipment issues, or incidents promptly Requirements Professional Requirements 3+ years of experience in a kitchen management or lead cook role Strong knowledge of food preparation techniques, kitchen equipment, and culinary standards Demonstrated ability to manage and motivate a kitchen team in a fast‑paced environment Experience with inventory management, food cost control, and vendor relationships Current Food Manager Certification (ServSafe or equivalent) required, or willingness to obtain Excellent organizational and communication skills; able to coordinate across BOH and FOH Ability to work a flexible schedule including evenings, weekends, and holidays as needed Familiarity with basic computer tools for scheduling, ordering, and record‑keeping Physical Requirements Ability to stand for extended periods and work in a fast‑paced kitchen environment Able to safely lift and carry at least 50 pounds repeatedly Comfortable working in varying temperatures including hot kitchen and refrigerated storage areas Valid driver’s license and reliable personal transportation #J-18808-Ljbffr Charleston Peak Winery