Kitchen Manager

Cinépolis Cinemas USA•Davenport, FL

26d•Onsite

About The Position

The Kitchen Manager leads back-of-house employees and oversees food preparation and production, safety and sanitation, kitchen staffing and training, equipment, inventory practices, food quality, and kitchen procedures. The role coordinates menu rollouts and company initiatives, ensures daily kitchen operations are completed, schedules kitchen staff according to theater occupancy and business needs, and controls food costs and waste. The Kitchen Manager also supports guest satisfaction through food and beverage execution, handles private events, and assists the General Manager and other managers with front-of-house duties as needed. This is a full-time, exempt management position requiring at least five days per week and a flexible schedule of up to 50 hours per week, including evenings, weekends, and holidays based on business needs. The role is based in a theater environment with typical cinema noise, dust, and activity; noise may range from moderate to high depending on the area. Physical activities include walking, bending, standing, frequent use of hands and arms, and occasional lifting. Reasonable accommodations may be made for employees with disabilities.

Requirements

1–3 years of kitchen management experience.
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.
Availability to work 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.
Strong written and verbal communication skills.
Strong decision-making skills.
Ability to communicate, negotiate, and work with guests, peers, direct reports, vendors, or partners.
Strong guest-satisfaction 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 simultaneously.
Ability to hold oneself and others accountable to consistently maintain high performance standards.
Ability to walk, bend, and stand for periods of time; frequently use hands to finger, handle, or feel and reach with hands and arms; occasionally lift or move up to 10 pounds; and occasionally perform light lifting of 25–50 pounds with assistance.

Nice To Haves

Culinary arts degree preferred.

Responsibilities

Provide direction, coaching, and leadership for back-of-house employees, including food preparation and production, safety and sanitation, and company policies and procedures.
Hire, coach, and train kitchen staff on assignments and equipment use.
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 quality and preparation to recipe specifications within company-approved ticket times.
Maintain product freshness through proper purchasing, storage, rotation, and FIFO practices.
Check and record food storage and temperatures daily, and notify maintenance of issues.
Attend training for new menu items and train kitchen staff on their preparation.
Communicate, implement, and follow up on changes to food products, kitchen systems, and procedures.
Maintain proper food-holding and refrigeration temperature control points.
Lead rollouts of company initiatives and implementation of new menus.
Ensure daily opening, mid-shift, and closing operational duties are completed.
Maintain kitchen equipment according to manufacturer instructions, train staff in proper use, maintain equipment supplies, and contact vendors for repairs as needed.
Deliver an exceptional guest experience through quality food and drinks.
Use proactive guest management and empowerment policies to identify and resolve guest concerns and maintain a positive company image.
Assist managers and the General Manager with front-of-house duties as necessary.
Prepare weekly kitchen staff schedules based on theater occupancy forecasts, movie schedules, and employee availability.
Execute private events to maximize sales and enhance the guest experience.
Control food cost and usage through proper requisitioning, storage, standard recipes, and waste-control procedures.
Ensure delivery of daily and weekly budgets, goals, and objectives.
Perform other duties as assigned.