Kitchen Manager - Nashville Riverboats
About The Position
Nashville Riverboats is seeking an emerging culinary leader for the role of Kitchen Manager. This is a hands-on operational leadership position where the individual will gain experience in the business side of running a kitchen, including management, financial, administrative, and leadership skills. The role involves ownership of the entire back-of-house operation while still participating in cooking alongside the team. Nashville Riverboats offers sightseeing cruises, weddings, private events, corporate outings, brunch cruises, and evening dinner experiences on the Cumberland River. The culinary program is designed for operational excellence, with the Kitchen Manager overseeing efficient concession-style food service during the day and leading production for elevated buffet dinner cruises in the evenings. The focus is on consistently delivering high-quality guest experiences through exceptional leadership, organization, and execution, with the goal of developing stronger kitchen leaders.
Requirements
- 2+ years in a culinary leadership role preferred (Lead Line Cook, Sous Chef, Assistant Kitchen Supervisor, or Assistant Kitchen Manager)
- Experience in high-volume food service
- Strong organizational and communication skills
- Knowledge of food cost, inventory, and scheduling
- ServSafe Certification (or ability to obtain)
- Availability for evenings, weekends, and holidays
- Comfortable working aboard a moving vessel in a compact galley environment
Nice To Haves
- High-performing Sous Chefs ready for their first full kitchen leadership position
- Kitchen Supervisors looking for greater responsibility
- Newer Kitchen Managers wanting complete operational ownership
- Culinary leaders who enjoy mentoring teams while staying hands-on
- Thrive in fast-paced service
- Lead by example
- Stay calm under pressure
- Hold yourself and your team to high standards
- Love developing people
- Enjoy solving operational challenges
- Want to continue growing your leadership skills
Responsibilities
- Lead all day-to-day back-of-house operations
- Coach, develop, and motivate the culinary team
- Work alongside staff during service
- Manage scheduling, labor, and staffing needs
- Order products and manage inventory
- Control food cost, waste, and purchasing
- Maintain FIFO, food safety, sanitation, and quality standards
- Ensure every guest receives an exceptional dining experience
- Collaborate with front-of-house and marine operations to keep every cruise running smoothly
- Build systems that create consistency, accountability, and teamwork
Benefits
- Competitive Salary
- Health, Dental & Vision Benefits
- 401(k) with Employer Match
- Paid Time Off
- Free Parking
- Employee Discounts & Complimentary Cruises
- Career Growth & Leadership Development
- Opportunity to help shape the future of a growing hospitality operation
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
