Kitchen Manager

Riot Hospitality Group•Nashville, TN

About The Position

Riot Hospitality Group (RHG) is a national hospitality management company headquartered in Scottsdale, Arizona. RHG focuses on transforming restaurant and nightlife hospitality by creating unique guest experiences and providing exceptional customer service. Its managed brands include Dierks Bentley's Whiskey Row, El Hefe, Farm & Craft, Hand Cut, Riot House, CAKE, Cottontail Lounge / Living Room / WET Deck, Maya Dayclub / Clubhouse, The District, and SEVEN. Dierks Bentley's Whiskey Row Nashville is seeking a Kitchen Manager to oversee kitchen operations and staff. The role is responsible for coordinating food preparation, cooking, and plating; maintaining food quality and recipe consistency; managing inventory, ordering, and costs; training and scheduling kitchen personnel; and ensuring equipment maintenance and compliance with food safety, sanitation, and health regulations. The Kitchen Manager also responds to food-related customer concerns, follows brand policies and recipes, and contributes to the overall restaurant experience.

Requirements

High school diploma or equivalent.
Four years of experience as a Kitchen Manager or Executive Chef in a fast-paced restaurant setting.
Strong knowledge of food safety and sanitation regulations.
Proven ability to manage kitchen operations, lead a team, and motivate kitchen staff.
Strong culinary skills and a commitment to creating high-quality dishes and maintaining high standards.
Ability to communicate effectively and collaborate with front-of-house staff, management, suppliers, corporate staff, and the Culinary Director.
Strong leadership and interpersonal skills to manage and motivate a diverse kitchen team.
Excellent organizational skills, including the ability to multitask and prioritize tasks effectively.
Ability to thrive in a fast-paced environment and handle pressure with a positive attitude.
Proficiency in using kitchen equipment and following cooking techniques.
Fluency in English.
Reliable transportation.
Current Food Manager certification.

Nice To Haves

Culinary school education.
Spanish bilingual ability.

Responsibilities

Supervise and coordinate kitchen activities, including food preparation, cooking, and plating, to ensure efficient and timely service.
Inspect dishes and monitor portion sizes to maintain food quality, presentation, taste, and recipe consistency.
Manage inventory, order supplies, and maintain appropriate stock levels.
Train, mentor, and motivate kitchen staff, ensuring they follow food safety and sanitation standards, recipes, and cooking procedures.
Schedule and assign shifts for kitchen personnel to balance workload and optimize labor efficiency.
Oversee kitchen cleaning, equipment maintenance, and preventative maintenance, arranging timely repairs or replacements as needed.
Ensure required maintenance, such as hood cleaning and grease trap maintenance, is completed on time in accordance with local regulations.
Ensure line checks are completed twice daily.
Control food costs by minimizing waste, implementing portion control, and conducting regular inventory audits.
Manage controllable costs related to labor, scheduling, and ordering.
Enforce health and safety regulations, including proper food handling, storage, and sanitation.
Respond promptly and effectively to customer concerns or complaints about food quality, portion sizes, or service.
Adhere to brand policies, procedures, and recipes.
Work as a team player and contribute to the success of the restaurant experience.
Perform other supportive functions as determined by the supervisor.