Boutique Inn Kitchen Manager Full-time

Aileron Management•Boone, NC

4d•Onsite

About The Position

The Inn at Crestwood is looking for a full-time, Kitchen Manager to help manage the restaurant and create memorable experiences for guests during their stay. The Inn at Crestwood is a 14 room boutique hotel located just 3.9 miles from downtown Blowing Rock. Originally built in 1949, the Inn at Crestwood also caters to specialized events such as weddings, family reunions, and holiday parties. The Inn at Crestwood allows for the perfect mountain getaway while still being close to Blowing Rock, Boone, and Banner Elk.

Requirements

Must be at least 18 years old
High School Diploma required.
Three (3) plus years of related experience in fine dining.
Strong verbal and written communication skills.
Significant attention to detail.
Knowledge of F&B preparation techniques, NC health department rules and regulations, and NC liquor laws and regulations.
Computer skills required
Experience in guest service.
Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment.
Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs.

Nice To Haves

Previous kitchen leadership or management experience.
Strong knowledge of food preparation techniques and kitchen operations.
Understanding of food cost control, inventory management, and labor management.
Knowledge of food safety, sanitation, and health department regulations.
Strong communication and leadership skills.
Ability to motivate, coach, and develop team members.
Ability to remain organized and perform well under pressure.
Strong attention to detail and commitment to quality.
Post High School Education preferred.
Supervisory experience preferred.
experience with hotel information systems preferred.

Responsibilities

Lead and supervise all back-of-house operations.
Manage and support cooks, prep staff, dishwashers, and other kitchen team members.
Assist with hiring, onboarding, training, coaching, and performance management of kitchen staff.
Ensure all food is prepared and presented according to established recipes, quality standards, and plating specifications.
Monitor food quality, consistency, portion control, and presentation.
Assist with menu execution and seasonal menu changes.
Manage food ordering, receiving, inventory, and storage procedures.
Control food and labor costs while maintaining quality standards.
Maintain compliance with all health department regulations, food safety standards, and sanitation procedures.
Ensure proper labeling, rotation, and storage of food products.
Coordinate with restaurant management and event staff to execute weddings, banquets, and special events.
Create and maintain prep lists and production schedules based on business levels.
Ensure kitchen equipment is maintained and report repair needs promptly.
Monitor staffing levels and assist with scheduling to meet operational needs.
Maintain a clean, organized, and safe work environment.
Foster a positive, professional, and team-oriented culture within the kitchen.