Kitchen Manager

Cinépolis Cinemas USA•Miami, FL

20d

About The Position

The Kitchen Manager leads back-of-house employees and oversees food preparation and production, kitchen safety and sanitation, staffing, training, scheduling, equipment, inventory practices, and food costs. The role ensures food is prepared to recipe specifications and approved ticket times, implements menu changes and company initiatives, and coordinates kitchen operations with the General Manager and other managers. The Kitchen Manager also supports guest service, private events, and front-of-house duties as needed. This is a full-time, exempt management position requiring work at least five days per week on a flexible schedule of up to 50 hours per week. Evening, weekend, and holiday work, as well as increased hours during peak periods, may be required based on business needs. The position is based in a theater environment with typical cinema noise, dust, and activity, which may range from moderate to high depending on the area.

Requirements

1–3 years of kitchen management experience required.
Food Managers Certification required.
Proficient guest-service, administrative, and follow-up skills.
Intermediate to advanced understanding of food and beverage functions.
Advanced knowledge of food, health, and safety regulations.
Ability to work during holidays, nights, and weekends, with increased hours during peak times.
Ability to work under pressure in a fast-paced environment.
Proven leadership and motivational skills.
Professional appearance and ability to serve as a positive role model.
Strong written and verbal communication skills.
Strong decision-making skills.
Ability to communicate, negotiate, and work with guests, peers, direct reports, vendors, and partners.
High guest-satisfaction expectations and focus.
Resourceful problem-solving skills.
Self-motivated and results-driven.
Strong organizational and time-management skills, including the ability to multitask and delegate projects and tasks.
Ability to hold self and others accountable to consistently maintain high performance standards.

Nice To Haves

Culinary arts degree preferred.

Responsibilities

Provide direction, coaching, and leadership to back-of-house employees, including in food preparation and production, safety and sanitation, and company policies and procedures.
Hire, coach, and train kitchen staff to perform assignments and use equipment.
Train kitchen and concessions personnel in cleanliness and sanitation practices.
Ensure employee adherence to company policies and procedures in partnership with the HRBP.
Use available tools to ensure food is prepared to recipe specifications and within company-approved ticket times.
Maintain food freshness through proper purchasing and product rotation using the FIFO method.
Check food storage and temperatures daily, record temperatures on log sheets, and notify maintenance of issues.
Attend training for new menu items and train kitchen staff in their proper preparation.
Communicate, implement, and follow up on changes to food products, kitchen systems, and procedures.
Check and maintain food holding and refrigeration temperature control points.
Roll out company initiatives and implement new menus.
Ensure daily opening, mid-shift, and closing operational duties are completed.
Maintain kitchen equipment by following manufacturer instructions, educating staff on proper use, maintaining equipment supplies, and contacting vendors for repairs as needed.
Deliver an exceptional guest experience through high-quality food and drinks.
Practice proactive guest management, resolve guest issues, and promote a positive company image.
Assist managers and the General Manager with front-of-house duties as necessary.
Prepare weekly kitchen staff schedules in accordance with theater occupancy forecasts, movie schedules, and employee availability.
Execute private events to maximize sales and improve the guest experience.
Control food costs and usage by following product requisition, storage, standard recipe, and waste-control procedures.
Ensure delivery of daily and weekly budgets, goals, and objectives.
Perform other duties as assigned.