Kitchen Manager

Job Summary The Head Chef & Kitchen Manager is a key leadership role responsible for the full back‑of‑house operation — from culinary vision and team culture to cost management and sanitation compliance. This is a role for a creative, guest‑aware culinarian who leads with both passion and precision. Responsibilities & Duties Culinary Vision & Creativity Drive the culinary identity of the restaurant with a creative, guest‑informed perspective on food Develop menus, specials, and seasonal offerings in partnership with leadership — with a focus on originality, local/seasonal sourcing, and evolving guest tastes Stay current on food trends, regional influences, and emerging techniques that elevate the guest experience Lead all food production and kitchen execution to ensure consistency, quality, taste, and presentation standards Standardize recipes, portions, plating, and prep procedures Conduct regular line checks and taste tests to maintain quality standards Guest Connection & Experience Maintain a strong understanding of who our guests are and what they value — use that insight to shape menus and specials Collaborate with front‑of‑house leadership to ensure seamless communication and a unified guest experience Represent the kitchen's culture and craft with pride — be a visible, positive presence in the broader team Incorporate guest feedback into ongoing menu and process improvements Team Leadership & Culture Recruit, hire, train, coach, schedule, and develop kitchen staff Build a kitchen culture rooted in accountability, teamwork, urgency, and professionalism — and pride in the work Invest in mentorship and career development to retain strong talent and grow future leaders Conduct performance reviews and corrective action when necessary Ensure proper onboarding and training for all new BOH employees Financial & Operational Performance Manage food cost, labor cost, waste control, and inventory accuracy Forecast purchasing needs based on business volume and seasonality Order food, beverage, and kitchen supplies within budget parameters Improve kitchen productivity, prep systems, and ticket times Safety & Sanitation (Non‑Negotiable) Maintain full compliance with health department, food safety, and sanitation standards — no exceptions Train staff on rotation, labeling, chemical safety, knife safety, and safe work practices Ensure daily and weekly cleaning schedules are completed Facilities & Equipment Monitor kitchen equipment condition and coordinate repairs/maintenance as needed Maintain organized storage, receiving, and product handling procedures Additional Responsibilities Assist in all kitchen functions during peak business periods Lead kitchen execution for special events, festivals, and high‑volume seasonal operations (including 6‑day weeks during peak September–October season) Document and continuously improve SOPs for consistency and scalability Requirements Required High school diploma or equivalent 5+ years of experience in a senior kitchen management role Documented experience with menu development, including seasonal and special menus Proven ability to lead and coordinate a production operation with 10 or more employees Demonstrated record of running a comparable establishment efficiently and profitably Strong organizational and systems‑thinking skills Excellent knowledge of industry trends and guest expectations Ability to communicate effectively in English, verbally and in writing — including with FOH leadership and vendor partners Proficiency in routine business math, including cost computation and pricing Solid understanding of production principles and kitchen operations Proficiency in Microsoft Office applications Ability to lift and move at least 100 lbs regularly Ability to remain standing for an entire shift (8–12 hours daily) Regular, predictable, full attendance is an essential function of this role Preferred ServSafe certification or equivalent food safety credential Culinary degree or formal culinary training Experience working in seasonal or event‑driven restaurant environments Working Conditions Work is performed in a climate‑controlled kitchen environment, as well as outside locations and seasonal outposts. The noise level is typically moderate but can be loud, requiring ear protection at times. Eye protection is required around moving mechanical parts. Standard schedule is 5.5 days per week. During peak season (September & October), a 6‑day minimum schedule of 50+ hours per week is required. Shifts run 8–10 hours per day. Weekend availability is required. Some days may involve up to 8 hours of computer‑based work. Due to the seasonal nature of the business, hours and number of shifts will vary throughout the year. The employee is regularly required to stand, walk, use hands and arms, climb, balance, stoop, kneel, crouch, and communicate. The employee is occasionally exposed to extreme temperatures, fumes or airborne particles, and toxic or caustic chemicals. Additional Duties This job description does not state or imply that these are the only duties to be performed. You will be expected to follow other job‑related instructions and perform duties as requested by your supervisors. The Blake’s family of companies is an Equal Opportunity Employer. #J-18808-Ljbffr Blake's Orchard & Cider Mill