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Kitchen Manager

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Chartwell Hospitality

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Location:
United States , Charlotte

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Category:
Hospitality and Tourism

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Hospitality-Focused Kitchen Manager to Lead with Heart, Quality, and Craft. To operate a profitable restaurant and catering facility, manage a team of cooks, and other staff to provide a quality dining experience for patrons and serve a seasonal and innovative menu.

Job Responsibility:

  • Operate a profitable restaurant and catering facility
  • Manage a team of cooks and other staff to provide a quality dining experience
  • Serve a seasonal and innovative menu
  • Responsible for hiring, promoting, and disciplining associates as required
  • Coordinates all related departments regarding food purchases, production, service, storerooms, sanitation, and maintenance of equipment
  • Analyzes and controls all expenses related to the food department
  • Plans daily menu featuring a variety of seasonal offerings and assigns preparation of different dishes among team of chefs
  • Buys or supervises purchase of food daily
  • Supervises wine purchases to maintain an excellent cellar
  • Monitors receipt of supplies and proper storage
  • Estimates food, overhead, and labor costs, and establishes menu prices accordingly
  • Hires kitchen staff, draws up work schedules, evaluates job performances, and discharges unsatisfactory employees
  • Experiments with new menu offerings and trains other chefs as necessary
  • Samples food occasionally to ensure proper preparation, seasoning, portion sizes, and temperature
  • Plans plating of food to maximize the visual impact
  • Inspects kitchen and dining room to ensure proper hygiene and safety standards
  • Responsible for menu cost control
  • labor cost control and achieving budgets and forecasts
  • Maintain high associate moral among staff
  • Checks and shops competition
  • Responsible for care and maintenance of all equipment in food department
  • Inspects all refrigerators and storerooms for excessive inventories, over-preparation and spoilage, and to ensure sanitation is maintained
  • Meets requirements set by the Board of Health
  • Responsible for maintaining open lines of communication between all departments
  • Performs other duties as requested by General Manager

Requirements:

  • Graduation from a well-known culinary school or demonstration of previous successful management of a quality restaurant
  • Three years of Food and Beverage experience required
  • An intimate working knowledge of culinary standards and management execution with an entrepreneurial spirit to create and mentor superior culinary talent is essential
  • A history with annual revenue and expense budgets is preferred
  • Excellent verbal, comprehension, listening and problem solving skills
  • Excellent reputation for presenting an interesting, well-prepared menu
  • Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure
  • Interpersonal and time management skills
  • Adaptability
  • Culinary Degree or BA/BS Degree a plus

Nice to have:

  • Culinary Degree or BA/BS Degree a plus
  • A history with annual revenue and expense budgets is preferred

Additional Information:

Job Posted:
February 20, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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