Kitchen Manager

2 years

Job Summary:

Working in close collaboration with the Food & Beverage Manager and Supervisors, the Kitchen Manager is responsible for the efficient and effective oversight of all back-of-house standard operating procedures within Chromium at Midtown Athletic Club . This role is critical to ensuring a consistent, high-quality culinary experience for our members and guests.

The Kitchen Manager will oversee all aspects of kitchen operations, including food preparation, menu development, sanitation and safety compliance, inventory management, and procurement. In addition, this individual plays a key leadership role in the development and execution of culinary standards that reflect the values and expectations of our club.

This position is also responsible for managing the culinary team, including scheduling, training, and ongoing development of all BOH associates . The Kitchen Manager directly lead s a secondary leadership team comprised of three Sous Chefs .

A strong emphasis is placed on financial stewardship, with the Kitchen Manager expected to maintain food cost targets , and operational expenses as outlined by the National Food & Beverage Director , F&B Manager, and club GM . This includes thoughtful menu engineering, accurate recipe management, conscious purchasing decisions, and disciplined inventory practices.

The ideal candidate will bring a hands-on approach and demonstrate a commitment to upholding culinary standards, enforcing operational systems, and leading by example in a high-volume kitchen environment.

Key Responsibilities:

Leadership & People Management

• Directly lead and develop a secondary leadership team comprised of three back of house supervisors .

• Lead , train, schedule, and evaluate all kitchen staff including cooks, prep staff, and dishwashers.

• Foster a positive and productive work environment focused on collaboration, efficiency, coaching and respect.

• Assist in hiring and onboarding new team members in coordination with the F&B Manager and Club General Manager.

• Participate as an active member of the Chromium leadership team alongside the F&B Manager and FOH Supervisors.

• Audit associate attendance and bi-weekly payroll for all direct reports.

Kitchen Operations

• Oversee all kitchen operations, including food prep, line execution, cleaning, as well as opening and closing procedures.

• Ensure all dishes are prepared to standard recipes, presentation, and timing expectations .

• Maintain daily prep lists , and ensure stations are properly stocked and ready for service.

• Collaborate with the F&B Manager, GM , and National Food & Beverage Director to implement seasonal changes, specials, and new items .

• Plan and coordinate all kitchen operations during private and special events .

Food Safety & Sanitation

• Enforce and uphold all food safety and sanitation standards as per local health codes and company policy.

• Ensure all team members practice proper food handling, storage, and labeling techniques.

• Conduct regular inspections and cleaning schedules for all kitchen equipment and surfaces.

Inventory, Cost Control & Menu Management

• Manage inventory, order supplies, and receive deliveries while checking for quality and accuracy.

• Monitor food waste and implement systems to reduce spoilage and overproduction.

• Track kitchen costs and contribute to food cost targets through portion control and efficient practices.

• Manage and maintain all recipe and nutritional information for all restaurant offerings.

• Collaborate with F&B Manager and National Director of Food & Beverage to curate seasonal menu updates and offerings.

Training & Development

• Maintain menu consistency and operational efficiency through c ontinuously coach ing, and associate development.

• Perform mid-year and annual reviews of direct reports.

• Oversee onboarding and continued development of all new hires and direct reports .

Qualifications:

• 2-3 years experience as a Kitchen Manager, Sous Chef, or equivalent role in a full-service restaurant.

• Strong leadership and communication skills with the ability to motivate a team.

• Chicago FSSM, and/or ANSI Certified Food Safety Manager Certification. (Training provided if necessary).

• Solid understanding of kitchen operations, recipe management, inventory systems, and scheduling.

• Ability to thrive in a fast-paced environment while maintaining attention to detail.

• Flexible schedule availability, including nights, weekends, and holidays as needed.

• Patient and empathetic toward others

• Highly organized individual e fficient at multi-tasking .

• Experience in mass-volume production a plus .

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds

• Safely and effectively use all necessary tools, equipment, & cleaning chemicals

• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces

• Ability to bear exposure to hot and cold environments

Youd Be a Great Fit If You

• Are passionate about preparing and cooking delicious meals for others

• Have excellent professional references

• Are relentless about showing pride in your work, every day

• A willingness to listen to constructive feedback and apply it moving forward

• Understand the importance of complying with Department of Health-sanitary guidelines

• Ability works gracefully and quickly under pressure

• Committed to fostering a culture aligned with Midtowns Core Values:

• Win Together: Team-driven mindset with a focus on collective success.

• Glass Half Full: Optimistic, positive, and resilient in fast-paced environments.

• Passionate About Helping Others: Dedicated to serving both members and team.

• Better Than Yesterday: Always seeking improvement in processes and people.

• Kind: Approachable, respectful, and supportive in every interaction.

The Other Stuff

Our c ulinary team is on time and ready to deliver our best work. We anticipate problems and do our best to take preventative measures for our members. At times, we host member events that include the food & beverage department.

If you dont meet every requirement, we still encourage you to apply transferable skills and relevant experience will be considered.

Benefits and Compensation

Compensation: $ 70,000-80,000/year , depending on experience.

This job description is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operations of the department.

MIDTOWN is an Equal Opportunity Employer.

Compensation: Salary ($70,000.00 - $80,000.00)

Strong Communication Skills

Team Motivation

Problem Solving

Attention to Detail

Time Management

Adaptability

Conflict Resolution

Customer Service Orientation

Organizational Skills

Ability to Work Under Pressure

Empathy

Creativity in Menu Design

Analytical Skills for Cost Control

Ability to Foster a Positive Work Environment

Commitment to Continuous Improvement

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