Kitchen Manager | Full-Time | Bismarck Event Center
$60,000–$65,000 year
On-siteBismarck, North Dakota, United States
Job Summary
Manage and develop kitchen staff through coaching, training, and performance feedback to ensure operational excellence. Oversee daily kitchen operations, including food production, inventory management, and event execution, while enforcing strict food safety, sanitation, and health department compliance. Partner with culinary leadership to execute menus, control costs, and maintain accurate production and waste logs. Conduct regular facility inspections, coordinate equipment maintenance, and ensure all team members maintain required certifications. Collaborate with front-of-house and operations teams to deliver exceptional guest experiences during high-volume service.
Required Qualifications
- 3-5 years of progressive culinary experience, including at least 2 years in a leadership or supervisory role within a high-volume restaurant, catering, hospitality, or entertainment venue
- Demonstrated leadership experience with the ability to recruit, train, coach, mentor, and develop culinary team members
- Strong knowledge of food preparation techniques, kitchen operations, menu execution, recipe adherence, and food presentation standards
- Experience with inventory management, purchasing, receiving, product rotation (FIFO), food cost controls, labor management, and waste reduction
- Thorough knowledge of food safety, sanitation, HACCP principles, OSHA regulations, and local/state health department requirements
- ServSafe Food Protection Manager Certification (or ability to obtain within a specified timeframe)
- Ability to operate and train employees on commercial kitchen equipment, including broilers, grills, fryers, steamers, convection ovens, mixers, slicers, food processors, and chef knives
- Strong organizational, problem-solving, and time management skills with the ability to prioritize multiple tasks in a fast-paced, event-driven environment
- Excellent verbal and written communication skills with the ability to interact professionally and respectfully with employees, management, vendors, and guests
- Must be available to work a flexible schedule, including evenings, weekends, holidays, and extended hours based on business and event needs
- Must maintain excellent attendance, professionalism, and a positive attitude
Desired Qualifications
- Professional culinary training, degree from an accredited culinary program, or equivalent combination of education and relevant work experience preferred
- Proficiency with Microsoft Office (Outlook, Word, Excel) and familiarity with inventory management, scheduling, and point-of-sale systems preferred
- Bilingual skills (Spanish) are a plus
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