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Kitchen Manager Assisted Living Fine Dining

2/20/2026

The Kitchen Manager works with the Executive Chef to manage daily kitchen operations, including staff oversight, menu assistance, and ensuring high food quality and freshness standards are met. Key duties involve scheduling, resolving kitchen issues, maintaining inventory, ensuring sanitation compliance, and stepping in for the Executive Chef when needed.

Salary

23 - 27 USD

Working Hours

40 hours/week

Company Size

501-1,000 employees

Language

English

Visa Sponsorship

About The Company

Holbrook Communities Holbrook is a collection of active adult living communities located in the Southeast United States. We’re not your average adult community. We’re beacons of experiencing life at its boldest and most passionate. We exist to inspire wonder in our residents, and the world around us. Holbrook stands apart from other active living communities in attitude and outlook. We’ve developed a multitude of clubs, programs, activities and expeditions that tap passions from all walks. From our cycling club to group excursions to places like Mt. Kilimanjaro, you will find like-minded, energetic and exuberant neighbors to live, love, and share with.

About the Role

Description

The Kitchen Manager is primarily responsible for working alongside the Executive Chef to manage daily kitchen activities, including overseeing kitchen staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.

RESPONSIBILITIES

• Manage kitchen staff along with the Executive Chef, including providing necessary direction and training.

• Assist with the preparation and design of food menus.

• Make sure that all plates leaving the kitchen meet taste and design standards.

• Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards.

• Schedule employees to ensure that the kitchen is adequately staffed.

• Take control to quickly resolve any issues or problems that arise in the kitchen.

• Maintain kitchen inventory and order supplies.

• Confirm compliance with all sanitation and health and safety standards.

• Fill in for the Executive Chef when necessary.

• Help manage relationships with distributors and resolve issues with vendors promptly.

• Maintain and repair kitchen equipment as necessary.

Requirements

QUALIFICATIONS

• High school diploma required; candidates with culinary degrees will be given preference.

• Age 18 years or older.

• 2+ years’ experience as a Sous Chef with a proven track record of effectively leading and managing others.

• Effectively read, write and communicate in English.

• SERVSafe certification.

• Solid understanding of cooking methods, ingredients, kitchen equipment, related processes, and health and safety standards, and familiarity with industry best practices.

• Management and direction of a large team.

• Problem solving skills and the ability to thrive in a fast-paced and sometimes high-pressure environment.

• Collaborative attitude with an emphasis on excellent customer service.

• Time management and multi-tasking skills.

Knowledge of TOAST POS
Knowledge of Blueprint 360 Meal Suite Menu Platform
Open Availability

COMPETENCIES

• Collaboration

• Communication

• Delivering Results

• Service to Others / Customer Focus

• Personal Accountability

PHYSICAL DEMANDS/REQUIREMENTS

• Must be able to walk, sit, and stand.

• Must be able to reach, bend and stoop frequently and lift 50 lbs.

Key Skills

Kitchen ManagementStaff SupervisionMenu PreparationFood Quality ControlInventory ManagementSchedulingProblem SolvingVendor RelationsEquipment MaintenanceSERVSafe CertificationCulinary KnowledgeTeam LeadershipTime ManagementMulti-taskingCustomer Service