Hybrid Kitchen Manager bei Ascend Hospitality Group

Description

Job Summary:
We are seeking an experienced and motivated Kitchen Manager to assist in overseeing daily kitchen operations, ensure food quality and safety, and assist in managing kitchen staff. The Kitchen Manager will work to maintain efficient workflow, control food and labor costs, ensure guest satisfaction, and uphold the highest standards of cleanliness and organization. Must be available to work evenings. This is a full-time exempt position.

What We Offer Full-Time Employees:

• Professional, friendly, and supportive work environment where you are celebrated and valued as an integral part of our team and success
• Employee meals and discounts
• Opportunities for career growth and advancement.
• Medical, dental and vision insurance
• 401(k) with employer match
• Paid time off

Pay Rate : $80,000 - $85,000 annual salary based on experience plus eligible to participate in management performance bonus plan.

Essential Duties and Responsibilities: 

· Oversee daily kitchen operations, ensuring seamless execution of all prep and service items in accordance with established recipes and quality standards. 

· Lead, train, and manage a team of line cooks, prep cooks, and dishwashers to maintain a clean, organized, and efficient kitchen. 

· Implement and maintain strong prep systems to ensure readiness for every shift and event. 

· Monitor food quality, portion control, and presentation across all service periods. 

· Collaborate with the General Manager and FOH team to maintain exceptional guest satisfaction. 

· Maintain inventory and order supplies as needed, adhering to cost and waste control standards. 

· Ensure all food safety, sanitation, and hygiene practices are rigorously followed. 

· Assist with scheduling, performance reviews, and kitchen labor management. 

· Other duties as assigned

Requirements

Education/Experience

· 3+ years of related experience in a KM or AKM role, ideally in a high-volume or Southern/American cuisine setting. 

Required Skills/Abilities

· Prior experience managing a team.

· Strong organizational and leadership skills with a passion for team development and mentorship. 

· A deep understanding of prep-focused operations and the importance of executing a consistent product. 

· Excellent communication and time-management skills. 

· Work with suppliers and manage ordering to keep inventory stocked and minimize waste.  

· Act as a problem solver in the kitchen, addressing any service or staffing issues.  

- Maintain a calm, professional demeanor under pressure, especially during peak hours 

· Must be able to work a flexible schedule including days, nights, weekends, and holidays.

· Passion for Southern cuisine and traditional cooking techniques. 

· Experience in systems-driven kitchens or corporate concepts with structured prep protocols. 

· Calm and steady demeanor in high-pressure environments. 

· Basic understanding or ability to speak Spanish is preferred but not required. 

Certificates, Licenses, Registrations

· Current ServSafe Manager Certification or equivalent (or ability to obtain upon hire).