Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
The Executive Kitchen Manager role is an integral part of a prestigious hospitality establishment focused on delivering an exceptional culinary experience. This company operates within the food service and hospitality industry, catering to discerning guests who expect high-quality cuisine combined with effective kitchen management. The Executive Kitchen Manager is responsible for ensuring all culinary operations meet the highest standards of quality, safety, and consistency. With a pay range of $85,000 to $90,000 annually, this position offers an excellent opportunity for experienced culinary leaders seeking a dynamic and rewarding leadership role.
The Executive Kitchen Manager oversees all aspects of the kitchen's... Show More
The Executive Kitchen Manager oversees all aspects of the kitchen's... Show More
Job Requirements
- 5 years of experience as executive chef or executive kitchen manager in large, complex operations with strong focus on food and beverage program, hospitality, and brand management
- Progressive growth from hands-on, front-line roles to leadership preferred
- Track record of success with bias for action, high energy level and desire to succeed
- 5 years' experience mentoring team members on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation
- Contributing to goals for financial, hospitality and people measures
- Understanding and knowledge of safety, sanitation and food handling procedures
- Strong F&B experience and computer skills are required
Job Qualifications
- 5 years of experience as executive chef or executive kitchen manager in large, complex operations with strong focus on food and beverage program, hospitality, and brand management
- Progressive growth from hands-on, front-line roles to leadership preferred
- Track record of success with bias for action, high energy level and desire to succeed
- 5 years' experience mentoring team members on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation
- Contributing to goals for financial, hospitality and people measures
- Understanding and knowledge of safety, sanitation and food handling procedures
- Strong F&B experience and computer skills are required
Job Duties
- Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens
- Support an environment committed to outstanding guest experiences
- participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times
- Manage performance of direct reports and all staff members
- hold others accountable to IPIC standards and expectations
- provide timely, supportive coaching when needed
- Support staff understanding of IPIC priorities and expectations
- Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness
- Make hiring decisions for hourly kitchen staff
- identify talent and make recommendations for internal promotions to Supervisor/Manager roles
- Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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