Kitchen Manager Independent Fine Dining Immediate Hire

Description: \n

PURPOSE/SUMMARY

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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.

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RESPONSIBILITIES

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

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

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

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

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

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

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

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

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

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

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

Requirements: \n

QUALIFICATIONS

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

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

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

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

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

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

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

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

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COMPETENCIES

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• Building Trust

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• Collaboration

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• Communication

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• Delivering Results

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• Problem Solving

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• Taking Initiative

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• Service to Others / Resident and Guest Focus

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• Personal Accountability

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• Operational Excellence

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PHYSICAL DEMANDS/REQUIREMENTS

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

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

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

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

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