Kitchen Manager

Job Description

Company Description HC-Core is an AI-native ATS, HRIS, and CRM platform that uses production AI agents to handle real recruiting and HR tasks such as candidate movement, outreach, and scheduling, always with human oversight and full auditability. The platform is built and operated within an active, multi-million-dollar staffing operation, giving it a strong foundation in real-world workforce needs. HC-Core focuses on automating repetitive administrative work while preserving authentic human relationships, including a firm commitment to never using AI interviews. The technology supports three connected companies: HC-Core for human capital technology, HC-Resource for recruiting and placement, and HC-Management for operations management in retail and hospitality. Candidates can learn more about the platform and its impact at hc-core.io.
Role Description The Kitchen Manager is a full-time hybrid role based in Bel Air, MD, with some work-from-home flexibility for administrative and planning tasks. This role oversees daily kitchen operations, including food preparation, cooking, and food quality standards, ensuring a consistent and safe experience for guests and team members. The Kitchen Manager plans menus and specials, manages inventory and ordering, and maintains compliance with health, safety, and sanitation regulations. Day-to-day responsibilities include supervising kitchen staff, scheduling shifts, training team members in culinary best practices, and coordinating with front-of-house and management to support overall food and beverage service. The Kitchen Manager also monitors costs, controls waste, and contributes to process improvements that align with HC-Core’s focus on operational efficiency.
Qualifications

• Strong skills in Food Preparation and Cooking, with the ability to lead by example in a fast-paced kitchen environment.
• Knowledge of Food & Beverage operations, including menu planning, inventory control, and coordination with front-of-house teams.
• Experience maintaining Food Quality standards, food safety, and adherence to health and sanitation regulations.
• Culinary Management experience, including staff supervision, scheduling, training, and performance feedback.
• Prior experience as a Kitchen Manager, Sous Chef, or equivalent leadership role in restaurant or hospitality settings.
• Ability to manage multiple priorities, analyze costs, and implement efficient, scalable kitchen processes.
• Strong communication and collaboration skills, with a commitment to respectful, inclusive team leadership.
• Familiarity with basic computer systems for ordering, scheduling, and reporting; comfort working within structured operational systems.
• Relevant culinary education, food safety certification (such as ServSafe), or equivalent hands-on experience is preferred.