Kitchen Manager – The Rooftop

The Vendue is an iconic hospitality establishment located in the heart of Charleston's French Quarter and Art District. It is renowned as Charleston's original and consistently top-rated rooftop bar, known as The Rooftop at The Vendue. This unique venue offers visitors stunning views alongside an exceptional dining and beverage experience, contributing significantly to Charleston's vibrant hospitality scene. With its prime location near Waterfront Park, Charleston City Market, and Rainbow Row, The Vendue not only serves as a favorite destination for locals and tourists but also as a hub of innovative culinary and hospitality excellence. The establishment prides itself on fostering a culture of curiosity, creativity, boldness, and delight, providing employees with opportunities for internal growth, career development, and comprehensive benefits.

The role of Kitchen Manager at The Rooftop at The Vendue is a pivotal leadership position that blends culinary expertise with operational acumen and team management. This full-time, exempt position offers an annual salary range of $55,000 to $58,000 depending on experience, with potential for annual bonuses up to 20% of the base salary. The Kitchen Manager will lead the daily operations of a fast-paced, high-volume kitchen, ensuring that all stations are fully stocked, prepared, and functioning efficiently. They will manage kitchen organization, cleanliness, and adherence to rigorous food safety standards. A vital aspect of this role includes overseeing inventory, ordering, receiving, and invoice processing to maintain optimal stock levels and cost control.

The Kitchen Manager will play a key role in hiring, training, coaching, and developing back-of-house team members, nurturing a high-performance culture grounded in accountability and collaboration. Working closely with The Rooftop General Manager, the Kitchen Manager will influence menu development, specials, and the rollout of new dining offerings, ensuring menu execution aligns with The Vendue’s esteemed reputation. They will also be responsible for maintaining standardized recipes with robust cost controls and ensuring proper use and care of kitchen equipment and food products. Additionally, the manager will keep all required logs, manuals, and documentation compliant with company and regulatory standards.

This position demands hands-on leadership, flexibility, and a team-first mindset, often requiring culinary team members to assist with various tasks to best serve the business. The Kitchen Manager will lead Back-of-House team members including kitchen supervisors, line cooks, and dishwashers/stewards, emphasizing strong leadership skills under pressure and effective communication. Flexibility in scheduling is essential, including availability for nights, weekends, and holidays. The physical demands of the role require the ability to stand and walk for extended periods, lift up to 50 pounds, and operate kitchen equipment safely. Join The Vendue, a leader in Charleston’s hospitality industry, and take the helm of a kitchen known for its exceptional food quality, team culture, and guest satisfaction. If you are a driven culinary leader ready to inspire a team and elevate a well-known rooftop dining concept, this opportunity is for you.