Kitchen Manager, Port Aransas

Company Summary: Legacy Ventures Restaurants (LVR) serves as the restaurant division of Legacy Ventures. The current locations that this role will support are Dylan's Pizzeria, Coastline Grill and CBAR with Dos Bocas coming online in 2027, all located in the Cinnamon Shore Development. Coastline and CBAR are located at various pools on the property and offer a variety of culinary options, including Shrimp by the half pound, Fish Tacos, Burgers type fair with Signature Cocktails and multiple bars. Dylan's offers authentic, New York style pizza, classic salads, pastas, Italian sandwiches, entrees, signature wings and freshly made desserts  

We are looking for a Culinary lead to support the current. You will have the opportunity to work and learn in all of our assets.We have a well established tenured team that is well supported by a Front of House management team. At Legacy we believe in full transparency. The in season times are long hours and full days, in the heat, while serving a community that is in VACATION MODE. The skilled staff is well versed in the guests needs and the seasonality of the business flow. They continue to return year and year due to the great working environment, best in class compensation and benefits offered. The slow seasons we work reduced schedules and take our own vacations. 

Links to key pages of our website are below:

Restaurant Management

Portfolio

Cinnamon Shore Property

We offer an extremely competitive pay, exceptional benefits, medical, dental, vision, employer paid life insurance, free online mental health visit portal, disability, and unheard of generous 401(k) match with a minimal waiting period (NO VESTING SCHEDULE!), PTO(after only 3 month waiting period), perks galore and a family feel with corporate support structure.

Position Summary: Responsible for the daily operations of the kitchen and provides professional leadership and direction to kitchen personnel. The Kitchen Manager will provide insight into the Company culture through established policies and procedures. This position is responsible for maintaining food quality while promoting consistency and excellence by using the established recipes and procedures. This manager will ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. This manager will maintain a safe, orderly, and sanitized kitchen and will demonstrate this by example, using proper food-handling techniques.

Primary Duties:

• Prepares daily production list.
• Ensures that staff keeps all stations stocked before and during the meal period.
• Verifies that kitchen staff follows all recipes and portions servings correctly.
• Expert management of the expo and ticket lines - ensuring timeliness, consistency and quality in every dish that leaves our kitchen!
• Keeps kitchen, dish, and storage areas clean and organized.
• Places food and supply orders as directed.
• Receives product be verifying invoice and freshness of product.
• Hires and trains employees to company standards.
• Sets excellent customer service and work examples.
• Actively participates as a member of the management team.
• Manages staffing levels throughout shift.
• Performs additional responsibilities, although not detailed, as requested by the General Manager/Culinary leadership at any time.
• 90% of time standing and 10% of time sitting.
• Direct contact with guests, managers and employees.
• Behaves professionally and can be flexible in a changing environment.
• Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.

Preferred Education:
- Associates or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.

Required Experience:
- Minimum of 6 years of progressive culinary experience, with at least 3 years in a leadership role such as an Assistant Kitchen Manager, Kitchen Manager or similar.
- Extensive experience in menu costing, and implementation.
- Proven track record of successfully managing kitchen operations, including staff supervision, inventory control, and budget management.
- Experience in high-volume food production and catering.
- Demonstrated ability to maintain high culinary standards and ensure consistent quality.
- Experience with various cooking techniques and cuisines.
- Strong knowledge of food safety regulations and sanitation practices.
- Experience in developing and mentoring culinary teams.

- Experience working in a multi-unit environment is preferred.

Required Skills and Abilities:
- Exceptional culinary skills, pizza experience is a plus.
- Strong leadership and management skills, including the ability to motivate and inspire a team.
- Excellent communication, interpersonal, and organizational skills.
- Ability to work effectively under pressure and meet deadlines.
- Proficient in Microsoft Office Suite (Word, Excel, PowerPoint).
- Strong problem-solving and decision-making skills.
- Ability to work independently and as part of a team.
- Passion for food and dedication to providing exceptional dining experiences.
- Ability to adapt to changing business needs and priorities.
- Strong financial acumen and understanding of P&L statements.
- ServSafe certification is required.

Salary : $62,000 - $70,000