Kitchen Manager

Description:

PURPOSE/SUMMARY

The Kitchen Manager AP is responsible for supporting and managing day-to-day Active Passionate kitchen execution with a strong focus on quality, service readiness, sanitation, team accountability, production control, and resident and guest satisfaction. This role bridges hands-on culinary execution and operational leadership, helping ensure the AP kitchen performs at a best-in-class level every day.

RESPONSIBILITIES

Lead assigned AP kitchen operations, including prep, line service, production, lounge support, catering, events, daily features, and resident requests.

Ensure food leaving the kitchen is fresh, properly seasoned, attractively presented, correctly portioned, and served at proper temperature.

Maintain line checks, prep lists, production sheets, station organization, recipe adherence, allergen communication, and service readiness.

Support the Executive Chef with scheduling, labor deployment, training, coaching, daily lineups, station assignments, and team accountability.

Monitor food cost controls, waste, inventory, ordering, receiving, storage, rotation, vendor quality, and product consistency.

Use TOAST, ordering tools, menu systems, inventory controls, and communication logs to support operational accuracy.

Maintain high sanitation standards, including hot/cold holding, cooling, reheating, labeling, dating, cleaning, dish area support, and inspection readiness.

Partner with service leadership to improve ticket times, plate presentation, resident satisfaction, guest experience, and communication between FOH and BOH.

Assist with menu rollouts, tastings, resident events, wine dinners, catering, marketing events, and community differentiators.

Communicate concerns, staffing needs, equipment issues, resident feedback, vendor issues, and service opportunities promptly to leadership.

Serve as acting kitchen leader when the Executive Chef or Executive Sous Chef is unavailable.

QUALIFICATIONS

High school diploma or equivalent required; culinary degree or hospitality management training preferred.

Minimum of 3 years of culinary experience, including leadership or supervisory responsibility in a restaurant, senior living, hotel, club, or high-volume culinary operation.

ServSafe certification required or ability to obtain within company-required timeframe.

Strong line cooking, production, knife skills, sanitation, ordering, and kitchen organization skills.

Ability to lead team members, hold standards, coach performance, and communicate professionally.

Working knowledge of TOAST, Microsoft Office, ordering systems, scheduling systems, or ability to learn quickly.

Strong understanding of food cost, labor awareness, inventory, waste reduction, vendor quality, and production forecasting.

Resident-first hospitality mindset with high standards for professionalism, urgency, presentation, and teamwork.

COMPETENCIES

Building Trust

Collaboration

Communication

Delivering Results

Problem Solving

Taking Initiative

Service to Others / Resident and Guest Focus

Personal Accountability

Operational Excellence

PHYSICAL DEMANDS/REQUIREMENTS

Must be able to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs.

Must be able to work in hot, cold, wet, and fast-paced kitchen environments for extended periods.

Must be able to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely.

Must be able to work evenings, weekends, holidays, and special events as business needs require.

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