Kitchen Manager at MAMA BIRD WEST JORDAN

West Jordan, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Consistency, Precision, Execution, Team Management, Recipe Adherence, Prep Systems, Service Standards, Organizational Skills, Leadership, Team Development, Mentorship, Inventory Management, Waste Minimization, Problem Solving, Time Management

Industry

Description

Description Join our enthusiastic team of professionals! At Ascend Hospitality Group we are passionate about bringing people together for outstanding culinary experiences. Our Core Values take care of our team members. Our teams are THE reason we can deliver these unique and outstanding experiences every day. It is our goal to foster this environment where our team, our guests and our community feel valued. Mama Bird Southern Kitchen is seeking a dedicated and skilled Kitchen Manager at our new location in West Jordan, UT. The Kitchen Manager will lead our culinary team in delivering high-quality Southern-influenced cuisine with a focus on consistency, precision, and execution. This role is ideal for a culinary professional who thrives in a structured environment centered around well-established recipes, prep systems, and service standards, rather than frequent menu development. If you're ready to be part of a dedicated team committed to delivering unforgettable dining experiences, we want to hear from you! What We Offer: Professional, friendly, and supportive work environment where you are celebrated and valued as an integral part of our team and our success Competitive compensation based on experience. Medical, dental and vision insurance 401(k) plan with company match Paid Time Off Employee discounts and meal perks Requirements · 3+ years of related experience in a KM or AKM role, ideally in a high-volume or Southern/American cuisine setting. · Prior experience managing a team. · Strong organizational and leadership skills with a passion for team development and mentorship. · A deep understanding of prep-focused operations and the importance of executing a consistent product. · Excellent communication and time-management skills. · Current ServSafe Manager Certification or equivalent (or ability to obtain upon hire). · Work with suppliers and manage ordering to keep inventory stocked and minimize waste. · Act as a?problem solver?in the kitchen, addressing any service or staffing issues. · Maintain a calm, professional demeanor under pressure, especially during peak hours. · Must be able to work a flexible schedule including days, nights, weekends, and holidays. · Passion for Southern cuisine and traditional cooking techniques. · Experience in systems-driven kitchens or corporate concepts with structured prep protocols. · Calm and steady demeanor in high-pressure environments. · Basic understanding or ability to speak Spanish is preferred but not required. Responsibilities: · Oversee daily kitchen operations, ensuring seamless execution of all prep and service items in accordance with established recipes and quality standards. · Lead, train, and manage a team of line cooks, prep cooks, and dishwashers to maintain a clean, organized, and efficient kitchen. · Implement and maintain strong prep systems to ensure readiness for every shift and event. · Monitor food quality, portion control, and presentation across all service periods. · Collaborate with the General Manager and FOH team to maintain exceptional guest satisfaction. · Maintain inventory and order supplies as needed, adhering to cost and waste control standards. · Ensure all food safety, sanitation, and hygiene practices are rigorously followed. · Assist with scheduling, performance reviews, and kitchen labor management. · Other duties as assigned Physical demands and work environment: While performing the duties of this Job, the employee is regularly required to stand, walk, and use hands to perform essential job functions. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 35 pounds, and occasionally lift and/or move up to 50 pounds. It is the policy of Ascend Hospitality Group not to discriminate against any applicant for employment, or any employee because of age, color, sex, disability, national origin, race, religion, or veteran status.

Responsibilities

The Kitchen Manager will oversee all daily kitchen operations, ensuring seamless execution of prep and service items according to established recipes and quality standards. This includes leading, training, and managing the culinary team to maintain a clean, organized, and efficient kitchen environment.