Kitchen Manager | Hart and The Hunter

Kitchen Manager

The Kitchen Manager runs daily kitchen operations at The Hart and The Hunter, leading the back-of-house team and partnering with our Corporate F&B team to keep every dish consistent, high-quality, and on-brand. You'll balance hands-on cooking with real leadership, managing costs while maintaining staff morale.

Run an efficient, professional kitchen day-to-day, ensuring every dish meets our quality and consistency standards and all tasks are completed in a timely, organized manner.

Develop a passionate, effective kitchen brigade through hands-on training and positive encouragement, staying on top of industry trends worth bringing back to the team.

Manage all kitchen costs and inventories in accordance with budgeted goals.

Train, counsel, and schedule the kitchen team.

Learn our steps of service, products, and menu inside and out, well enough to train and coach kitchen staff on preparation and flavor profiles.

Work collaboratively with restaurant and hotel teams to ensure productivity and a fabulous guest experience.

Ensure full compliance with corporate SOPs, food safety protocols (labeling, storage, cleanliness, and temperature control), and state and local labor laws.

Required:

• Minimum 2 years of experience as a chef leading a kitchen brigade.
• Strong understanding of stock control within your department.
• Able to adapt and reprioritize on the fly, staying organized and effective whether service is slow or slammed.
• A clear, professional communicator who shares relevant updates with the brigade and management, and actively listens to others' needs and opinions.
• Makes sound decisions under pressure, weighing analysis, experience, and judgment over emotion, and assessing risk effectively.
• Flexible schedule, including weekends and holidays.

Physical:

• Able to stand, walk, bend, and move for an 8-hour shift, including lifting up to 50 lbs.

What's in it for you:

• Competitive compensation package with medical, dental, vision, and life insurance, plus 401(k).
• Paid time off, holiday pay, and sick pay.
• Career advancement and professional development as we open new hotels and restaurants nationwide.
• Employee discounts across our entire portfolio (25 hotels and more to come!).