The Kitchen Manager will support the Executive, Sous and Craft Chefs in large scale food production, meal services, daily prep needs, menu planning, ordering, and ensuring best cleaning, safety and sanitation practices. This role will ensure food is consistently prepared at a high standard in a timely and organized manner, and all kitchen operations run smoothly and efficiently.  The Kitchen Manager will be the hands-on leader in the kitchen, keeping pace with the constant growth of our guest headcount, and guiding our kitchen to continued success during expansion.

Job Duties

  • Production of daily meals and events based on menu plan/prep list

  • Work with chef to plan and create recipes and creative themes for weekly meals, event menus, pantry snacks, and house-made-drinks

  • Working with purchasers to inventory menu ingredients and pantry items

  • Update order guides related to menu plan and pars and refine based on kitchen needs and budget

  • Write and execute daily prep lists with Sous Chefs

  • Lead production and keep cooks and staff on task

  • Maintain an organized, well-stocked, clean and safe working environment

  • Maintain appliances and equipment and report maintenance issues to facilities management

  • Coordinate points of service with front of house team for effective meal service

  • Educate and discuss ingredients as well as origins and creative direction of dishes

  • Act as cultural liaison to guests, providing hospitality and culinary knowledge

  • Be communicative, flexible and impactful as we build an exceptional food organization

Skills and Qualifications

  • Minimum of three years of restaurant kitchen management or relevant food service experience

  • Effective and positive approach when working with a group, including ability to set pace, train and educate others, and foster teamwork

  • Extensive knife, prep and cooking skills, and ability to train others and model best practices

  • Honest, clear and effective communication skills, oral and written

  • Ability to work in a high-energy, frequently growing/changing, demanding environment

  • Strong organizational skills both in the kitchen and in writing/inventory/costing systems

  • Works well under pressure. Quickly and effectively solve problems. Able to take direction

  • Familiarity with both classic and alternative cooking techniques (think camp and/or spa cooking)

  • Experienced in cooking a multitude of ethnic cuisine

  • Ability to balance multiple menus, meal services, and stations taking place at the same time on multiple floors

  • Familiarity with a diversity of foods to accommodate specific dietary needs and food allergens

  • Works with limitations and creatively and willingly finds solutions

  • Adheres to all Health Department, OSHA and ADA regulations

Working Conditions

  • Excellent attendance and punctuality is required with schedule flexibility determined by business needs

  • 90% of time standing and 10% of time sitting. Ability to work in a standing position for long periods of time, up to 12 hours

  • Must be able to carry loads greater than 40 pounds, and be able to transport up to 70 pounds regularly



  • Stock
  • $2000 yearly employee travel coupon
  • Competitive salaries
  • Paid time off
  • Medical, dental, & vision insurance
  • Life & disability coverage
  • 401K
  • Flexible Spending Accounts
  • Apple equipment
  • Daily breakfast, lunch, and dinner
  • Weekly happy hour

Apply Now

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