Kitchen Manager - Ascend Amphitheater at Ryman Hospitality Properties

Nashville, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Mar, 26

Salary

0.0

Posted On

11 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Staff Management, Food Safety, Training, Inventory Management, Guest Service, Problem Solving, Communication, Leadership, Budgeting, Event Catering, Sanitation, Teamwork, Timekeeping, Microsoft Office, POS Systems

Industry

Entertainment Providers

Description

As the Kitchen Manager, you'll oversee back-of-house staff and food preparation for concessions and inhouse catering. You'll work closely with the Manager of Food & Beverage to execute business strategies across operations, budgeting, sales, and culinary excellence. In our fast-paced, live-entertainment venue, you'll lead a team to balance speed, quality, and exceptional service, leveraging your culinary expertise, business acumen, and commitment to teamwork to deliver exceptional guest experiences. * Lead daily culinary operations. Coordinate with the Food & Beverage Manager and events team to produce in-house catering and special event menus. * Manage staffing for concession and event kitchens. Schedule staff to align with labor budgets while ensuring exceptional guest experience. Work with F&B leadership to implement the training program. Manage timekeeping processes for hourly staff. * Train culinary team on proper preparation, cooking, presentation and storage. Provide training in the operation and cleaning of kitchen equipment, ensuring the highest levels of safety and sanitation. * Manage third-party or contract staff within the kitchen, ensuring adherence to company standards or food safety, hygiene, and operations. Provide clear guidance and supervision to maintain workflow, uphold quality, and foster collaboration between in-house and external staff. * Oversee proper maintenance, cleaning, and operation of kitchen, concession areas, and service equipment, ensuring the highest levels of safety, sanitation, and regulatory compliance. * Manage purchasing and inventory for food, beverage and non-food products to meet current menu and volume demands. Process invoices accurately and promptly. * Ensure compliance with inventory policies and procedures, including ordering, receiving, storing, tracking, and documentation. Conduct regular and periodic inventory counts in coordination with accounting. * Ensure exceptional guest service through proactive engagement. Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests. * Perform all kitchen functions, including food preparation, sanitation, and receiving. Instruct cooks and other workers in the preparation, cooking, and presentation of food. Uphold menu and recipes to standards as defined by culinary leadership and company SOPs. * Model company issued steps of service. Communicate and uphold corporate policies, safety and security procedures, and brand SOPs. Participate in annual company audits. * Perform other duties as assigned. Qualifications Education * High school diploma or equivalent required * Degree in Hospitality or Culinary preferred Experience * 3+ years' restaurant culinary experience required * Special event catering experience preferred * Experience with fiscal management and revenue enhancement Knowledge, Skills and Abilities * Effective interpersonal, verbal, and written communication skills * Strong leadership skills with a focus on coaching, development, and clear communication of expectations * Analytical and problem-solving skills with the ability to proactively identify and recommend solutions * Proficient with Microsoft Office applications and fluent with retail POS system functionality * Able to work a flexible schedule, including evenings, weekends, and holidays, to support business needs Licenses / Certifications * Certified Food Safety Manager certification required within 90 days of hire * Valid driver's license with satisfactory driving record required Physical Requirements Speak and hear to communicate with guests and use both near and distance vision for operating the POS system. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Frequently climb stairs throughout the venue. Regularly lift/carry up to 50 lbs., and frequently sit, kneel, bend, and reach to move goods. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use. Working Conditions Restaurant kitchen environment, indoors and outdoors, subject to both kitchen and customer areas and in close proximity to others and elevated noise levels.

Responsibilities

The Kitchen Manager will oversee back-of-house staff and food preparation for concessions and in-house catering, ensuring exceptional guest experiences. They will manage staffing, training, inventory, and compliance with safety and sanitation standards.