| Location | Woodstock, GA |
PURPOSE/SUMMARY
The Kitchen Manager AP is responsible for supporting and managing day-to-day Active Passionate kitchen execution with a strong focus on quality, service readiness, sanitation, team accountability, production control, and resident and guest satisfaction. This role bridges hands-on culinary execution and operational leadership, helping ensure the AP kitchen performs at a best-in-class level every day.
RESPONSIBILITIES
• Lead assigned AP kitchen operations, including prep, line service, production, lounge support, catering, events, daily features, and resident requests.
• Ensure food leaving the kitchen is fresh, properly seasoned, attractively presented, correctly portioned, and served at proper temperature.
• Maintain line checks, prep lists, production sheets, station organization, recipe adherence, allergen communication, and service readiness.
• Support the Executive Chef with scheduling, labor deployment, training, coaching, daily lineups, station assignments, and team accountability.
• Monitor food cost controls, waste, inventory, ordering, receiving, storage, rotation, vendor quality, and product consistency.
• Use TOAST, ordering tools, menu systems, inventory controls, and communication logs to support operational accuracy.
• Maintain high sanitation standards, including hot/cold holding, cooling, reheating, labeling, dating, cleaning, dish area support, and inspection readiness.
• Partner with service leadership to improve ticket times, plate presentation, resident satisfaction, guest experience, and communication between FOH and BOH.
• Assist with menu rollouts, tastings, resident events, wine dinners, catering, marketing events, and community differentiators.
• Communicate concerns, staffing needs, equipment issues, resident feedback, vendor issues, and service opportunities promptly to leadership.
• Serve as acting kitchen leader when the Executive Chef or Executive Sous Chef is unavailable.
Requirements:QUALIFICATIONS
• High school diploma or equivalent required; culinary degree or hospitality management training preferred.
• Minimum of 3 years of culinary experience, including leadership or supervisory responsibility in a restaurant, senior living, hotel, club, or high-volume culinary operation.
• ServSafe certification required or ability to obtain within company-required timeframe.
• Strong line cooking, production, knife skills, sanitation, ordering, and kitchen organization skills.
• Ability to lead team members, hold standards, coach performance, and communicate professionally.
• Working knowledge of TOAST, Microsoft Office, ordering systems, scheduling systems, or ability to learn quickly.
• Strong understanding of food cost, labor awareness, inventory, waste reduction, vendor quality, and production forecasting.
• Resident-first hospitality mindset with high standards for professionalism, urgency, presentation, and teamwork.
COMPETENCIES
• Building Trust
• Collaboration
• Communication
• Delivering Results
• Problem Solving
• Taking Initiative
• Service to Others / Resident and Guest Focus
• Personal Accountability
• Operational Excellence
PHYSICAL DEMANDS/REQUIREMENTS
• Must be able to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs.
• Must be able to work in hot, cold, wet, and fast-paced kitchen environments for extended periods.
• Must be able to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely.
• Must be able to work evenings, weekends, holidays, and special events as business needs require.
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