Kitchen Manager

Compensation What You’ll Be Doing Supervise and support back-of-house associates to ensure consistent execution of kitchen tasks and high food quality.Validate adherence to AMC recipes and presentation standards across all food items.Conduct and review twice-daily line checks to ensure food-safe temperatures, ingredient quality, and readiness for volume.Generate and oversee daily prep lists to ensure timely availability of all prepared products.Confirm use of the pull-thaw process to safely thaw frozen items.Complete and record twice-daily kitchen menu reviews.Ensure two-stage cooling procedures are in place and properly recorded for all applicable prepped food.Place orders using inventory management tools, including suggestive ordering and receiving logs; maintain par levels through prep lists and order guides.Maintain food cost within budget using tools within the inventory system.Ensure all sanitation, cleanliness, and food safety protocols are followed, including completing Food Safety Self Audits.Maintain kitchen equipment and cleanliness by following manufacturer instructions, training staff on proper usage, and coordinating repairs with vendors.Follow procedures to ensure all kitchen areas remain clean, safe, and in good repair for both associates and guests.Support the General Manager/Senior Manager in achieving Food & Beverage-related guest service and financial goals.Complete all other functions and assignments as assigned by the General Manager/Senior Manager (where applicable).Maintain regular and reliable attendance as scheduled in accordance with AMC’s Management Work Schedule Policy.Leadership If you see something, say something—speak up to support a safe, respectful, and accountable environment.Inspire results by confidently leading teams and leveraging available resources to meet goals and deliver a strong guest and team experience.Model strong leadership by guiding and developing crew and supervisors to perform their roles with excellence and confidence.Communicate with impact by listening and collaborating effectively with supervisors, peers, subordinates, guests, vendors, and corporate partners in fast-paced, high-volume settings.Champion a culture of learning by actively participating in hiring, onboarding, training, and performance engagement—Invest in your own growth by taking initiative in completing your training and development plan, preparing yourself for continued leadership opportunities. Must be at least 18 years old; other location-specific age requirements may apply.Six months of food handling experience.Six months supervisory or commensurate leadership experience.Ability to obtain any required food or alcohol service licenses or certifications, provided by AMC

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