Kitchen Manager
On-siteMcKinney, Texas, United States
Job Summary
Oversee daily culinary operations for AC Kitchen breakfast service and AC Lounge evening food, ensuring consistent recipes, portions, and presentation while maintaining a visible, hands-on leadership presence during peak periods. Manage food preparation, production, and inventory control, including ordering, receiving, and FIFO procedures, while enforcing health department regulations, HACCP guidelines, and food-safety practices. Recruit, train, schedule, and coach a culinary team, fostering a culture of accountability and safety while addressing performance and attendance issues. Lead opening and closing procedures, production planning based on occupancy forecasts, and preventive maintenance coordination to minimize service disruption. Monitor food cost, labor, and operating expenses to achieve financial objectives, analyzing trends to adjust staffing and purchasing strategies. Maintain accurate documentation for schedules, prep lists, temperature logs, and inventories.
Required Qualifications
- 3+ years of progressive culinary experience, including supervisory or management responsibility, in a hotel, restaurant, or similar hospitality environment
- Strong knowledge of breakfast production, short-order cooking, evening bar or lounge menus, food preparation, kitchen organization, and team development
- Demonstrated ability to lead multiple meal periods with different menus, staffing models, and production needs
- Experience with budgeting, forecasting, culinary labor management, scheduling, purchasing, inventory control, waste reduction, and food-cost management
- ServSafe Manager Certification or another approved food-protection manager certification, or the ability to obtain certification within the established timeframe
- Proficiency with Microsoft Office and restaurant purchasing, inventory, point-of-sale, and scheduling systems
- Strong culinary, communication, organization, decision-making, time-management, and problem-solving skills
- Flexible schedule with the ability to support early mornings, evenings, weekends, and holidays based on operational needs
- The ability to stand and walk for extended periods
- The ability to frequently lift and carry up to 25 pounds
- The ability to occasionally lift up to 70 pounds
- The ability to work in hot and cold kitchen environments
- The ability to perform repetitive bending, reaching, lifting, pushing, pulling, and other physical movements associated with a busy culinary operation
Desired Qualifications
- Previous Kitchen Manager, Sous Chef, Lead Cook, or comparable culinary leadership experience
- Hotel or restaurant opening experience
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