Kitchen Manager

Kitchen Manager – Corporate Dining

Weekday operations (M-F); occasional weekends for special events

Position Summary

The Kitchen Manager is responsible for overseeing daily kitchen operations and private events to ensure the consistent delivery of high‑quality, fresh, and nutritious meals in a corporate dining environment. This role leads food production, menu execution, staff supervision, and food safety while fostering a strong culture of hospitality, teamwork, and operational excellence.

The ideal candidate is a hands‑on culinary leader who thrives in a fast‑paced setting, values scratch cooking and presentation, and is committed to delivering an exceptional dining experience for guests.

Key Responsibilities

1. Lead and supervise daily kitchen operations, including food preparation, cooking, and presentation.
2. Execute menus with consistency, quality, and attention to flavor, nutrition, and visual appeal.
3. Manage ordering, receiving, inventory, and storage of food and supplies.
4. Monitor and control food and labor costs to meet budget expectations.
5. Ensure full compliance with all food safety, sanitation, and workplace safety standards.
6. Hire, train, coach, and schedule kitchen staff; promote accountability and a positive team culture.
7. Maintain clean, organized, and efficient kitchen workspaces.
8. Collaborate with culinary leadership and partners on menu development, seasonal offerings, and special events.
9. Engage with guests and stakeholders to gather feedback and continuously improve the dining experience.
10. Support catering, events, and peak service periods as needed.

Qualifications

1. Minimum of 3 years of culinary leadership experience in corporate dining, contract food service, hospitality, or a high‑volume kitchen environment.
2. Proven experience supervising kitchen staff and managing day‑to‑day operations.
3. Strong working knowledge of food safety regulations and sanitation standards.
4. ServSafe Manager certification (or ability to obtain).
5. Solid understanding of food costing, inventory management, and ordering systems.
6. Strong leadership, organizational, and time‑management skills.
7. Ability to lead by example in a hands‑on kitchen role.
8. Passion for quality food, guest satisfaction, and team development.

Physical Requirements

1. Ability to stand and walk for extended periods in a kitchen environment.
2. Ability to lift and carry up to 40 lbs.
3. Ability to work in a fast‑paced, physically demanding setting.
4. Flexibility to work occasional weekends, holidays, and special events based on business needs.

Infuse Hospitality, part of the Phoenix3 Collective portfolio, provides culinary and hospitality solutions for corporate workplaces, specialty venues, and the activation of mixed-use spaces. With a passion for authentic experiences and a commitment to thoughtful innovation, Infuse is redefining how hospitality enhances the places where we work, gather, and connect. Infuse currently operates dining locations nationwide. More information about Infuse Hospitality can be found at Infuse Hospitality |Redefining how hospitality enhances the places where we work.

Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!