Kitchen Manager | Denver Airport
$60,000–$70,000 year
On-siteDenver, Colorado, United States
Job Summary
Lead daily back-of-house operations at a Denver Airport location, producing high-quality plates and ensuring timely service that meets quality standards. Manage and train kitchen staff, establish schedules, and assess performance while ordering supplies to maintain appropriate inventory levels. Enforce sanitation regulations and safety standards, including health inspections, and resourcefully solve any issues that arise to seize control of problematic situations. Maintain regular communication with the General Manager and uphold company values of Loyalty, Innovation, Service, Communication, and Flexibility. Requires availability for overnights, evenings, weekends, and holidays, with a minimum of three years of back-of-house management experience.
Required Qualifications
- Availability and willingness to work overnights, evenings, weekends, and holidays.
- Minimum of three years of back-of-house restaurant management experience, preferably in a high-volume setting.
- Experience as a Sous Chef or Kitchen Manager in a fast-paced, full-service restaurant.
- Extensive knowledge of back-of-house restaurant operations, food safety, and health department regulations.
- Proven ability to manage financials, including labor costs, inventory control, and waste reduction.
- Ability to thrive in a high-pressure, fast-paced environment while maintaining professionalism.
- Strong organizational skills with attention to detail and the ability to multitask effectively.
- Must be at least 18 years old and legally authorized to work in the U.S.
- Must be able to work on your feet for up to 12 hours.
- Must be able to lift products and supplies weighing 20 pounds.
- Must be able to lift and/or move up to 50 pounds.
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