Kitchen Manager

Position: Kitchen Manager 

Reports to: Sous Chef   

Direct Reports: Hourly Team Members at Rigor Hill Market 

Key Relationships: Sous Chef, RHM Leadership Team, Endwell Hospitality 

About the RoleThe Kitchen Manager is responsible for assisting in all kitchen and prepared foods operations at Rigor Hill Market. This role ensures that every item produced reflects our commitment to fresh, high-quality ingredients, consistency, and exceptional guest experiences. The Kitchen Manager oversees daily kitchen operations, food preparation, inventory, food safety, labor management, and team development while maintaining the highest operational standards.

This individual is a hands-on culinary leader who thrives in a fast-paced environment and is passionate about building strong teams, creating exceptional food, and developing efficient kitchen systems. They are responsible for assisting in the hiring, training, coaching, evaluating, and developing kitchen team members while ensuring financial performance, cleanliness, organization, and safety throughout the operation.

The Kitchen Manager is a key leader within Rigor Hill Market, responsible for upholding our company standards and ensuring every product, process, and guest interaction reflects our commitment to quality, hospitality, and excellence.

Leadership

• Lead the kitchen team by modeling the highest level of culinary, operational, and hospitality standards.
• Create and maintain a positive team culture rooted in accountability, respect, collaboration, and continuous improvement.
• Assist in the training, coaching, and development of the kitchen team.
• Participate in regular team meetings to communicate expectations, operational priorities, and company initiatives.
• Partner with leadership to identify opportunities for improvement, growth, and operational excellence.
• Lead by example with professionalism, urgency, attention to detail, and a solutions-oriented mindset.

Kitchen Operations & Culinary Standards

• Oversee all daily kitchen operations, including preparation, cooking, execution, and organization of prepared foods.
• Ensure all menu items are executed consistently according to Rigor Hill Market’s recipes, standards, and expectations.
• Maintain a strong commitment to using fresh, high-quality ingredients and proper culinary techniques.
• Manage daily prep lists, production needs, and kitchen workflow to ensure product availability and freshness.
• Monitor food quality, presentation, portion control, and consistency across all offerings.
• Continuously evaluate kitchen systems and processes to improve efficiency while maintaining quality.
• Maintain organized recipes, prep guides, training materials, and kitchen documentation.

Guest Experience & Brand Standards

• Champion an uncompromising commitment to food quality, freshness, and consistency.
• Ensure every product leaving the kitchen meets the standards and expectations of Rigor Hill Market.
• Partner with the market team to create a seamless guest experience.
• Support special events, catering, and other culinary initiatives as needed.
• Understand that every detail—from ingredient sourcing and preparation to presentation—contributes to the overall guest experience.
• Uphold the company’s values and ensure the team understands their role in representing the Rigor Hill Market brand.

Business Operations & Compliance

• Maintain exceptional food safety, sanitation, and cleanliness standards in compliance with all local, state, and federal health regulations.
• Ensure proper execution of food safety procedures, including temperature logs, storage practices, labeling, and sanitation standards.
• Participate in health department inspections and third-party sanitation audits while creating actionable plans to address any opportunities.
• Manage food ordering, receiving, inventory, and vendor relationships to maintain proper stock levels.
• Assist in the management of food and labor costs while identifying opportunities to improve profitability.
• Utilize operational systems and technology to forecast needs, track inventory, manage ordering, and support financial goals.
• Partner with leadership to create effective staffing plans and schedules that support operational excellence while maintaining labor budgets.
• Participate in monthly inventory processes and ensure accurate reporting.
• Maintain kitchen equipment and communicate repair and maintenance needs promptly.

Team Development & Culture

• Build a kitchen culture focused on teamwork, pride, accountability, and excellence.
• Train team members on recipes, preparation techniques, food safety, and Rigor Hill Market standards.
• Provide ongoing coaching, feedback, and development opportunities.
• Recognize strong performance and address performance concerns professionally and effectively.
• Create an environment where team members feel valued, supported, and motivated to deliver their best work.

Additional Skills & Responsibilities

• Excellent communication, organization, and time management skills.
• Strong problem-solving abilities and the ability to make decisions in a fast-paced environment.
• Hands-on leader with the ability to adapt and lead through change.
• Strong interpersonal skills with the ability to build relationships and resolve challenges effectively.
• Passion for exceptional food, hospitality, and creating memorable guest experiences.
• Ability to thrive in an entrepreneurial environment with a high level of ownership and accountability.
• Self-driven, results-oriented, and experienced in leading high-performing culinary teams.
• Flexible schedule, including evenings, weekends, and holidays as business needs require.
• Ability to lift, carry, push, or pull objects up to 50 lbs.
• Ability to stand for extended periods, bend, kneel, stoop, and move throughout the kitchen environment.

Preferred Experience

• 3–5 years of kitchen management or culinary leadership experience.
• Experience in high-volume restaurants, cafés, markets, hospitality groups, or prepared foods operations preferred.
• Experience managing food costs, labor budgets, inventory, ordering, and vendor relationships.
• Strong understanding of culinary systems, food safety, and operational best practices.
• Experience with technology systems including Microsoft Office (Word, Excel, Outlook, PowerPoint), Google Workspace, Toast POS, MarginEdge, inventory management systems, and scheduling platforms preferred.
• Experience working with fresh ingredients, seasonal menus, and scratch preparation preferred.