Kitchen Manager

Location: Carter Bar & Grill at Carter Plantation, Louisiana

Reports To: F&B Director

Compensation: Starting at $40,000 (Based on Experience)

Position Summary

Carter Bar & Grill at Carter Plantation is seeking an experienced and dynamic Kitchen Manager to lead our culinary operations. As a premier destination known for our exceptional fairways and unparalleled Southern hospitality, we require a leader who can deliver high-quality food production, maintain efficient workflows, and uphold the highest safety and sanitation standards. This role combines culinary expertise with strong organizational leadership to maintain consistency, control costs, and foster a positive, accountable team environment.

Qualifications

• Proven experience as a Kitchen Manager, Sous Chef, or similar leadership role in a high-volume, quality-driven restaurant environment.
• Strong understanding of inventory management, cost control, and kitchen financials.
• Comprehensive knowledge of health and safety regulations.Excellent leadership, communication, and problem-solving skills.
• Ability to thrive in a fast-paced environment while maintaining a commitment to quality and Southern hospitality.

Key Responsibilities

Kitchen Operations & Quality Control

• Manage day-to-day kitchen operations, ensuring smooth, efficient, and timely service that aligns with the premium standards of Carter Plantation.
• Maintain rigorous standards for food quality, presentation, and consistency across all menu items.
• Monitor food preparation, ensuring strict adherence to recipes and portion controls.
• Coordinate seamlessly with front-of-house staff to ensure exceptional guest experiences.
• Assist the F&B Director in menu planning, development, and seasonal updates.

Staff Management & Leadership

• Hire, train, schedule, and supervise all kitchen staff.
• Foster a positive, professional, and accountable work environment that reflects our commitment to excellence.
• Conduct regular performance evaluations, providing ongoing coaching and mentorship.
• Set clear performance standards, address underperformance fairly, and build a culture of teamwork.
• Maintain a calm, professional presence under pressure during peak service hours and premium events.

Inventory & Cost Control

• Order food, supplies, and equipment as needed, maintaining optimal par levels.
• Track inventory meticulously to minimize waste and discrepancies.
• Monitor food costs (targeting 25–35%) and implement effective cost-control measures.
• Maintain strong relationships with vendors, negotiating pricing to optimize profitability.

Health, Safety & Administration

• Enforce strict compliance with all health, safety, and sanitation regulations.
• Maintain a clean, organized, and hazard-free kitchen environment.
• Conduct regular inspections, ensuring proper food storage, labeling, and FIFO rotation.
• Manage staff scheduling to optimize labor costs based on forecasted volume.
• Assist with budgeting, financial reporting, and analyzing kitchen performance metrics.

Core Objectives (First 90 Days)

• Maintain food costs within the target range of 25–35%.
• Achieve and sustain consistent ticket times during peak operational hours.
• Noticeably reduce waste and inventory discrepancies.
• Build a reliable, well-trained, and cohesive kitchen team.
• Pass all health and safety inspections with high scores.

Daily & Weekly Rhythms

• Pre-Shift: Review prep lists, check inventory shortages, inspect kitchen cleanliness, and communicate daily priorities to the team.
• During Service: Expedite orders to maintain quality and speed, monitor plating standards, and step into stations as needed to resolve issues quickly.
• Post-Shift: Oversee closing procedures, review waste/comps, and log notes for the following shift.
• Weekly: Create labor-optimized schedules, conduct inventory counts, place supply orders, and hold brief team check-ins or training sessions.

Pay: From $40,000.00 per year

Benefits:

• Employee discount

Work Location: In person

Salary : $40,000