Kitchen Manager
$64,000–$70,000 year
On-siteCincinnati, Ohio, United States
Job Summary
Supervise food production personnel and manage daily kitchen operations for all club outlets, banquets, and member events. Prepare or oversee staff responsible for daily soup, sauce, and special preparations while maintaining strict quality, cost, and presentation standards. Assist the Executive Chef with monthly inventories, cost controls, menu planning, and budgeting, ensuring financial goals are met through corrective action. Handle administrative duties including scheduling, reporting, and equipment maintenance recommendations while consulting with dining service during peak hours. Resolve guest complaints and ensure all food safety and sanitation protocols are followed. Requires availability for weeknights, weekends, and holidays from Tuesday through Sunday.
Required Qualifications
- Ability to work evenings, weekends and flexible hours
- 3-5 years of experience as a Cook, Sous Chef or Kitchen Manager with a proven track record of growth
- Management experience of hiring staff, coaching, performance management of daily operations, discipline and counseling
- Must be familiar with and have worked with all kitchen equipment
- Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
- Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club
- Ability to effectively supervise all kitchen food production employees in the absence of Executive Chef
- Food safety Certification of Ohio Department of Health
- Serve Safe Certification
- Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, reach, and twist
- Push, pull or lift 50 pounds
- Continuous repetitive motions
- Work in hot, humid, and noisy environments
Desired Qualifications
- A degree from post-secondary and/ or certification in a culinary arts program
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