Kitchen Manager

HCW Hospitality•Scottsdale, AZ

11d

About The Position

Wolf by Vanderpump, located on the seventh floor of Caesars Republic Scottsdale, is seeking a Kitchen Manager to help lead its culinary team. The role supports exceptional food quality, consistent execution, and a seamless dining experience in a fast-paced, upscale hospitality environment. The Kitchen Manager oversees daily kitchen operations, manages costs and staffing, maintains food safety standards, and develops team members while working closely with the Executive Chef and front-of-house leadership.

Requirements

Previous kitchen management or supervisory experience in a high-volume, upscale restaurant or hospitality environment.
Strong culinary knowledge, including food preparation techniques, kitchen operations, and quality standards.
Experience managing food costs, inventory, purchasing, and labor expenses.
Hands-on leadership ability, including training, motivating, and developing a culinary team.
Strong organizational and time-management skills, including the ability to prioritize in a fast-paced environment.
Attention to detail and commitment to consistent, exceptional food quality.
Knowledge of food safety regulations, sanitation procedures, and kitchen safety standards.
Excellent communication and problem-solving skills, and ability to work across departments.
Ability to remain calm, focused, and solutions-oriented during busy service periods.
Flexibility to work evenings, weekends, and holidays as required by the business.

Responsibilities

Oversee daily kitchen operations and ensure food quality, presentation, and consistency meet the restaurant’s culinary standards.
Lead, coach, and develop kitchen team members while fostering accountability, teamwork, and pride in their work.
Work with the Executive Chef to execute menus, maintain recipes, and deliver a consistent dining experience.
Monitor food costs, inventory, purchasing, and waste to support profitability and quality.
Supervise food preparation, cooking, and plating to ensure dishes meet standards and are delivered on time.
Manage kitchen staffing, scheduling, and labor productivity to meet operational and financial needs.
Maintain cleanliness, sanitation, food safety, and proper food-handling practices.
Conduct kitchen inspections, monitor equipment maintenance needs, and ensure compliance with health and safety regulations.
Train culinary team members on cooking techniques, recipes, portion control, and kitchen procedures.
Collaborate with front-of-house leadership to support communication, efficient service, and the guest experience.
Lead by example during high-volume service and step in as needed to support the team and maintain standards.
Perform additional duties as assigned by management to support the restaurant and hotel.