Kitchen Manager (Chef)

Kitchen Manager (Chef) - Food & Beverage

Department: Food Services

Employment type: Salary (Exempt)

Work Schedule: Varied hours including weekdays, weekends, evenings, and holidays

Reports to: Food & Beverage Director

Summary

The Kitchen Manager is responsible for the leadership, direction, and day-to-day management of all back-of-house kitchen operations across the museum, including retail food outlets and catering services. This role ensures the consistent delivery of high-quality, safe, and innovative food experiences that enhance the guest experience. The Kitchen Manager will lead menu development, manage food costs, oversee kitchen staff performance, and maintain compliance with all health and safety standards while fostering a positive, efficient, and collaborative work environment.

Essential Duties and Responsibilities:

• Lead and perform daily kitchen operations across all culinary spaces, including catering and banquets.
• Ensure high-quality food production and presentation across all outlets.
• Recruit, train, schedule, evaluate, and develop culinary team members.
• Collaborate with the food & beverage team and property leadership to design menus, recipes, and seasonal offerings for retail and catering.
• Manage food cost targets, purchasing, portioning, waste reduction, and budget performance.
• Maintain compliance with health department codes, HACCP principles, and internal safety standards.
• Develop and implement food safety and sanitation procedures and ensure consistent execution.
• Ensure all kitchen areas are clean, organized, and compliant with safety standards.
• Work closely with warehouse and purchasing on ordering, inventory control, and accurate/timely deliveries.
• Address operational challenges quickly and effectively to ensure seamless service.
• Communicate with management and other employees, including use of two-way radios
• Maintain a clean and safe work environment for guests and other employees
• Assist guests with all questions regarding City Museum including facility layout and amenities
• Perform zone walk through and ensure zones are maintained to museum standards
• Follow all museum policies and procedures
• Other duties as assigned
  
  
  

Physical Requirements:

• Ability to stand and walk for prolonged periods (up to 8–10 hours per shift).
• Ability to lift, carry, push, and pull objects and containers up to 35 lbs.
• Frequent bending, reaching, stretching, twisting, kneeling, and repetitive hand motions.
• Ability to work in environments with varying temperatures (hot kitchens, coolers, freezers).
• Ability to safely operate kitchen equipment, tools, and machinery.
• Visual, sensory, and manual dexterity sufficient to perform job functions safely and efficiently.
• Requires strong collaboration skills for team environments and the discipline to complete independent work reliably.
• Must be able to perform all essential job functions with or without reasonable accommodation.
  
  
  

Other Requirements:

• ServSafe or equivalent Food Handler/Food Manager certification (or ability to obtain upon hire).