Kitchen Manager

Lifestyle Communities•Pflugerville, TX

20d

About The Position

The Kitchen Manager leads kitchen management operations and enhances the performance of an assigned bar and restaurant location, with a focus on creating positive, memorable customer experiences. Under the direction of the General Manager, this role leads the Assistant Kitchen Manager and back-of-house team, maintains food safety and health standards, manages inventory and costs, and supports food preparation and cooking. The role also contributes to recruiting, scheduling, staff development, financial objectives, and coordination with event, district, and corporate teams. The Kitchen Manager monitors kitchen equipment and arranges maintenance and repairs as needed.

Requirements

High school diploma or equivalent.
ServSafe certification required.
At least 2 years of experience leading bar or restaurant kitchen operations.
Strong leadership skills and proven ability to work with cross-functional teams.
Ability to multitask, maintain a sense of urgency, and work in a dynamic, fast-paced environment.
Strong attention to detail.
Team-oriented approach, positive attitude, and excellent customer service skills.

Responsibilities

Lead and direct the Assistant Kitchen Manager and back-of-house team to meet food safety standards and health regulations.
Manage and audit inventory, control cost of goods, follow up on assigned reports, and maintain inventory levels for proper purchasing.
Manage and assist with food preparation and cooking according to recipe specifications.
Participate in restaurant recruiting, assist with staffing during turnover and high-volume events, and potentially assist other restaurants with recruiting.
Ensure restaurant service areas, including the kitchen and bar, meet or exceed internal standards.
Prepare service teams to meet the needs of the LC Events team and deliver a strong event experience for customers and residents.
Work toward financial objectives and increased sales and customer base.
Contribute to development plans for the back-of-house team, including scheduling meetings and check-ins.
Maintain regular communication with staff and leadership, and coordinate with district teams and corporate partners to support cohesive operations.
Manage back-of-house schedules in line with scheduling guidelines and customer service expectations; post schedules at least two weeks before their commencement date.
Monitor kitchen equipment and appliances, schedule regular maintenance and repairs, and ensure equipment is properly maintained and functioning efficiently.
Ensure applicable internal and external food safety standards are met.
Document performance issues, recognize staff, and write employee reviews in conjunction with the General Manager.
Complete other projects as assigned.