Kitchen Manager - Mill House

Kitchen Manager – Mill House

Valley Hospitality

With limited supervision, your role is to support the back‑of‑house team members and food and beverage director in a specific restaurant, maintaining kitchen standards and striving to achieve overall quality and consistency each day. This role requires a leader with a coaching attitude who helps the restaurant management team and staff run efficient back‑of‑house operations.

• Maintain high employment quality standards consistent with Valley Hospitality policies
• Assist in set‑ups for the opening crew in the kitchen
• Check schedule for incoming team members
• Adhere to and coach security procedures
• Check out the close from night before
• Review inventory on a daily basis
• Prepare to receive orders
• Keep track of self‑life adherence
• Check temperatures on freezer, dish machine, and refrigeration units before prepping
• Knowledge of the flavor profile and specifications of menu items
• Follow recipe cards with no compromise
• Review the daily sanitation checklist and conduct the checks
• Conduct daily health inspections
• Adhere to sanitation, temperature and food safety standards
• Work the flow of tickets to ensure good cook times

• Must be able and willing to work a flexible schedule
• Legal authorization to work in the United States
• Minimum 18 years of age

• Previous experience in the restaurant industry
• Previously held positions of leadership
• Trained and proficiency in all areas of back‑of‑house functions
• Restaurant kitchen experience

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality

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