Budget Reporting, Coaching, Communication Skills, Cook Dishes, Cost Control, Cost Forecasting, Culinary Operations, FIFO, Financial Analysis, Financial Reporting, Food Delivery, Food Preparation, Food Presentation, Food Production, Food Quality, Inventory Management, Leadership, Maintain Compliance, Mentoring, Menu Development, Menu Management, Negotiation Skills, Operations Control, Order Supplies, Organizational Skills, People Management, Performance Analysis, Performance Metrics, Performance Reviews, Plating Processes, Portion Control, Pricing, Problem Solving Skills, Profit & Loss, Quality Control, Quality Management, Regulations, Restaurant, Safety Standards, Safety/Work Safety, Sanitation, Schedule Development, Team Player, Time Management, Vendor/Supplier Relations
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.
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.
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.