Kitchen Manager
Encore Live – Sarasota, FL
Position Summary
The Kitchen Manager is responsible for overseeing all back-of-house operations at Encore Live, ensuring every guest receives high-quality food served quickly, consistently, and safely. This position leads a small kitchen team, manages inventory and food costs, maintains health and sanitation standards, and works closely with management to deliver an exceptional dining experience during both regular service and live entertainment events. Performs all positions on a daily basis with other team mates
The Kitchen Manager must be an organized leader who thrives in a fast-paced, high-volume environment and is committed to developing a positive, accountable kitchen culture.
Essential ResponsibilitiesKitchen Operations
- Oversee all daily kitchen operations.
- Ensure food is prepared consistently according to Encore Live recipes and specifications.
- Maintain ticket times and kitchen efficiency during peak service.
- Ensure every plate meets quality and presentation standards.
- Coordinate kitchen production for live entertainment nights and special events.
- Maintain a clean, organized, and safe kitchen at all times.
Leadership & Team Management
- Hire, train, coach, and develop kitchen staff.
- Schedule cooks, prep cooks, dishwashers, and support staff.
- Conduct pre-shift meetings with the kitchen team.
- Hold staff accountable for performance and attendance.
- Complete employee evaluations and coaching sessions.
- Foster a culture of teamwork, professionalism, urgency, and respect.
Inventory & Purchasing
- Maintain accurate inventory counts.
- Order food and kitchen supplies from approved vendors.
- Establish and maintain proper par levels.
- Rotate inventory using FIFO procedures.
- Minimize waste, theft, and over-ordering.
- Track product usage and investigate inventory variances.
Food Cost Management
- Monitor food cost percentages and labor costs.
- Ensure recipes are followed precisely.
- Control portion sizes.
- Reduce unnecessary waste.
- Assist with menu pricing and recipe costing.
- Develop daily prep sheets based on projected sales.
Food Safety & Sanitation
- Ensure compliance with all local, state, and federal health regulations.
- Maintain ServSafe standards.
- Monitor food temperatures and storage procedures.
- Ensure proper labeling and dating of products.
- Complete daily kitchen line checks.
- Maintain cleaning schedules for all kitchen equipment.
Event & Catering Production
- Plan production for catered events and private parties.
- Ensure food is prepared on schedule for special events.
- Work closely with the front-of-house team to ensure smooth event execution.
Administrative Responsibilities
- Complete weekly inventory.
- Submit vendor orders on schedule.
- Maintain prep logs and production sheets.
- Track equipment maintenance needs.
- Maintain employee training documentation.
- Assist in menu development and seasonal specials.
Daily ResponsibilitiesOpening
- Inspect kitchen cleanliness.
- Verify equipment is operational.
- Review prep lists.
- Conduct line checks.
- Verify inventory levels.
- Assign stations.
- Review reservations and expected sales.
During Service
- Hands on food preperation and execution
- Monitor food quality.
- Assist stations as needed.
- Maintain sanitation.
- Control ticket times.
- Communicate with front-of-house management.
Closing
- Verify proper food storage.
- Complete cleaning checklists.
- Lock and secure inventory.
- Review waste logs.
- Ensure all equipment is properly shut down.
- Complete manager shift report.
Qualifications
- Minimum 2 years of restaurant kitchen management experience
- Strong leadership and communication skills
- Knowledge of food costing and inventory control
- Experience with scheduling and labor management
- Ability to work nights, weekends, and holidays
- Ability to lift up to 50 pounds
- ServSafe Manager Certification (or ability to obtain within 30 days)
Preferred Skills
- Strong organizational skills
- Ability to multitask under pressure
- Excellent problem-solving abilities
- Experience managing live entertainment venues
- Catering and banquet production experience
- Strong coaching and team development skills
- Computer proficiency with inventory and scheduling software
Performance Expectations
The Kitchen Manager will be evaluated on:
- Food Quality
- Ticket Times
- Food Cost %
- Labor Cost %
- Inventory Accuracy
- Kitchen Cleanliness
- Health Inspection Scores
- Employee Retention
- Staff Training Completion
- Guest Satisfaction
- Waste Reduction
- Teamwork and Leadership
Success Profile
An ideal Kitchen Manager for Encore Live is someone who:
- Leads by example.
- Maintains a positive attitude under pressure.
- Takes ownership of the kitchen.
- Develops and mentors staff.
- Protects profitability through smart purchasing and cost control.
- Delivers consistent food quality every shift.
- Creates an environment where guests receive restaurant-quality food while enjoying live entertainment.
- Understands the necessity of teamwork and hands on management
Reports To: General Manager
Supervises: Line Cooks, Prep Cooks
Employment Type: Full-Time, Hourly (based on experience)
Schedule: Nights, weekends, holidays, and special events required.
Pay: $20.00 - $22.00 per hour
Benefits:
- Employee discount
- Flexible schedule
Work Location: In person
