As the Tavern Kitchen Manager, you play a critical role in delivering a seamless and high-quality dining experience. You are responsible for overseeing the day-to-day operations of the kitchen, ensuring that food preparation flows efficiently and consistently meets both safety standards and guest expectations.
Responsibilities
Recruit, onboard, schedule, coach, evaluate, and manage department staff to support high performance, engagement, and alignment with company standards and service excellence
Drive the execution of strategic initiatives by translating organizational goals into actionable plans, ensuring team alignment, accountability, and timely delivery under the guidance of division leadership
Establish and uphold service standards within assigned department(s), ensuring consistent delivery that meets or exceeds guest expectations and operational goals
Maintain daily production schedules and inventory; oversee food deliveries, stock rotation, portion control, and ensure kitchen cleanliness meets company and health department guidelines
Provide hands-on support with food preparation, portioning, and cleaning while maintaining proper preparation methods and portion sizes for all menu items
Responsible for implementing centralized kitchen procedures, ensuring quality and safety standards, and supporting the Head Chef in menu planning and service operations at the Fénix Gran Meliá hotel.
Responsibilities
Implement company kitchen strategy and procedures
Support F&B tool implementation
Identify and propose kitchen efficiency improvements
An experienced and motivated Kitchen Manager to oversee daily kitchen operations, lead our culinary team, and ensure the highest standards of food quality, cleanliness, and service.
Compensation
Competitive salary based on experience.
Responsibilities
Open and prepare the kitchen and grill for daily operations
Review upcoming events and coordinate prep to support the team
Oversee and participate in daily prep work to maintain kitchen order
Train, mentor, and support kitchen staff to ensure consistent improvement
Maintain food quality and uphold all kitchen procedures and standards
Pay offers are dependent on the location, as well as job-related knowledge, skills, and experience. $48,000.00 - $77,000.00 Annual
Responsibilities
Complete a comprehensive Manager in Training program that covers all the ins and outs of running a successful kitchen
Lead the kitchen crew in scratch cooking our tried and true recipes, while also preparing weekly specials
Train, motivate and develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
Make sure the kitchen sparkles and is always ready to pass the white glove test
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas.
Responsibilities
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Requirements
High school diploma or GED
2-year degree in Culinary Arts, Hotel and Restaurant Management
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