LEARN MORE ABOUT ZINFANDEL GRILLE LOCATED IN SACRAMENTO: HTTPS://ZINFANDELGRILLE.COM

Are you ready to elevate your culinary career and become an integral part of a passionate team?
At Zinfandel Grille, we’re more than just a restaurant—we’re a community. We are deeply committed to delivering exceptional hospitality, both to our valued customers and, just as importantly, our dedicated team members. Here, we believe in fostering a sense of family within our team, creating an environment that nurtures personal growth, skill development, and camaraderie.
As part of our kitchen leadership, you’ll not only be overseeing the culinary operations but also shaping the culture of excellence and creativity that defines our establishment. If you’re seeking more than just a job, but a place where you can thrive and continue to hone your craft, Zinfandel Grille is the place for you.

POSITION OVERVIEW:

As the Kitchen Manager at Zinfandel Grille, you will be the leader of our culinary team, responsible for overseeing kitchen operations, maintaining quality standards, and ensuring that each dish reflects our commitment to excellence. Your role will involve hands-on leadership, from managing food preparation and cooking to ensuring the kitchen runs smoothly during service. You will collaborate with our front-of-house team to provide an exceptional dining experience, all while maintaining a culture of teamwork and high standards.

QUALIFICATIONS:

• Proven experience as a Kitchen Manager, Sous Chef, Chef de Cuisine, Executive Chef, or Head Chef in a high-volume, upscale dining environment.
• Strong leadership and team management skills.
• Deep knowledge of culinary techniques, kitchen operations, and food safety standards.
• Ability to work well under pressure and in a fast-paced, dynamic environment.
• Excellent communication and interpersonal skills to effectively interact with both staff and guests.
• Strong organizational skills with the ability to multitask and prioritize.
• A passion for food, creativity, and a commitment to consistently delivering exceptional dining experiences.
• Ability to manage kitchen budgets, control food costs, and optimize labor resources.

REQUIREMENTS:

• Minimum of 5 years of kitchen experience, with at least 2 years in a leadership role.
• Culinary degree preferred but not required.
• Must be able to work long hours, including nights, weekends, and holidays.
• Physical ability to stand for long periods, lift heavy items, and work in a hot kitchen environment.

• Manage food costs, labor costs, and overall kitchen efficiency.
• Oversee and manage the kitchen staff, including line cooks, prep cooks, and dishwashers.
• Lead by example in food preparation, cooking, and presentation to ensure consistency and quality.
• Design, plan, and execute seasonal menus that highlight fresh, local ingredients.
• Maintain high standards for food quality, portion control, and presentation.
• Direct the kitchen team in preparing food orders quickly and accurately.
• Manage inventory and ordering of kitchen supplies and ingredients.
• Ensure all kitchen equipment is maintained, sanitized, and in good working condition.
• Implement and enforce health, safety, and sanitation procedures in compliance with local, state, and federal regulations.
• Monitor and train staff to improve culinary techniques, productivity, and kitchen skills.
• Maintain a clean and organized kitchen at all times.
• Collaborate with the front-of-house team to ensure a seamless guest experience.
• Address customer feedback and ensure all special dietary requirements or requests are met.