JOB OVERVIEW

The Senior Kitchen Manager is responsible for the overall leadership, organization, and performance of kitchen operations across assigned Water Valley Company outlets. This role oversees food production, staffing, sanitation, cost controls, and menu execution, ensuring a consistently safe, high-quality, and guest-focused dining experience while supporting the company's broader food and beverage standards and financial goals.

Essential Job Functions:

Commitment to providing a safe experience for our guests and team members by adhering to all safety, sanitation, and food-handling policies and procedures
Oversee daily kitchen operations, including food preparation, presentation, and quality control across all stations
Hire, train, schedule, and supervise kitchen staff, including sous chefs, line cooks, and dish/prep team members
Approve time off, shift swaps, and payroll for kitchen personnel
Develop and manage kitchen budgets, labor costs, and food cost percentages, taking corrective action as needed
Partner with the Executive Chef and F&B leadership on menu development, recipe standardization, and plate costing
Manage inventory, ordering, and vendor relationships to control waste and ensure product availability
Ensure compliance with all local health department, HACCP, and food safety regulations
Maintain and enforce cleanliness and sanitation standards throughout kitchen and storage areas
Conduct regular equipment inspections and coordinate maintenance or repairs as needed
Assist with special events, banquets, and large group functions requiring elevated kitchen support
Participate in staff training, onboarding, and ongoing culinary education and certification tracking
Consistently express a friendly, congenial, and helpful attitude while effectively providing guests and fellow employees with assistance, information, and directions
Guide your team to complete their tasks and hold staff accountable to performance and service standards
Motivate employees and resolve issues, including conflict resolution and progressive discipline when necessary
Serve as a conduit of communication between kitchen staff and the Chief Operating Officer
Report potential safety hazards to leadership and Facilities/Operations as appropriate
Provide exceptional guest experience: from food quality to addressing guest concerns promptly and professionally
Always maintain positive guest relations, resolve any guest complaints, and ensure guest satisfaction
Work as a team player with co-workers and in conjunction with other departments as needed
Help maintain a clean and welcoming environment throughout the property
Other duties as assigned

Job Requirements:

Excellent communication and organizational skills
At least 3-5 years of progressive kitchen leadership experience, including prior experience as a Kitchen Manager, Sous Chef, or similar role
ServSafe Food Manager certification (or ability to obtain within 30 days of hire)
First Aid/CPR desirable
Strong working knowledge of food cost controls, inventory management, and labor scheduling
Basic troubleshooting skills to identify problems and safety issues and ability to execute resolutions
Proficiency with Microsoft Office and point-of-sale/inventory systems
Able to work irregular hours, including evenings, weekends, and holidays, and to maintain a high level of caution and situational awareness while performing duties
Must be a minimum of 18 years of age

Work Environment:

The primary physical environment in which this position works is a commercial kitchen with exposure to heat, steam, sharp tools, and loud equipment
The degree of strenuous activity within the job is high. Often lifting a weight of 25+ pounds throughout the day is common
Additional strenuous physical activity may include prolonged standing, walking, bending, and reaching in a fast-paced kitchen setting

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