Kitchen Manager
$100,000–$110,000 year
On-siteNapa, California, United States
Job Summary
Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes. Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development. Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness. Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment. Collaborate closely with the management team to ensure all products meet high standards of taste and presentation. Newly selected managers receive 8 weeks of rotational training on-site. Flexibility to work evenings, weekends, and holidays is required. Salary ranges from $100,000 to $110,000. Benefits include paid vacation, comprehensive medical plan, and dining credit.
Required Qualifications
- Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment
- Strong leadership skills with the ability to inspire and motivate a diverse team
- In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations
- Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment
- Solid understanding of financial management principles, including budgeting, cost control, and inventory management
- Effective communication skills to liaise with team members, executive chef, and other departments
- Flexibility to work evenings, weekends, and holidays as required
Desired Qualifications
- If you are passionate about culinary excellence, possess strong leadership abilities, and thrive in a fast-paced environment
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