Chef/Kitchen Manager

Chef/Kitchen Manager

BCMS BOWLING INC

Delmar, NY Job Details Full-time $60,000 - $68,000 a year 10 hours ago Benefits Health insurance Dental insurance Paid time off Food provided Qualifications Vendor relationship building Food safety management Operations management Inventory management ServSafe Cooking Managing hospitality teams Menu engineering Managing catering events Sanitation procedures Team development Hiring Team motivation (leadership skill) Hospitality management

Full Job Description Job Title:

Kitchen & Restaurant Manager Job Summary The Kitchen & Restaurant Manager is responsible for overseeing all food operations at two bowling center locations. This role ensures consistent food quality, excellent guest experience, strong financial performance, and effective team leadership across both sites. The ideal candidate is hands-on, highly detail oriented, organized, and capable of managing multiple kitchens while maintaining high standards of cleanliness, safety, and service, while mentoring staff to do the same. Hours of operation are 7 days per week, including nights, weekends, and Holidays. Work-life balance is valued, and leadership and development of your staff is key to achieving this. Salary is based upon experience and qualifications. PTO accrues from date of hire. Health insurance provided. Holiday bonus and results based bonuses also available. Additionally the business level changes with seasons. (Slower in Summer, Incredibly busy November- Early May. ) Key Responsibilities Operations & Quality Control Ensure consistent food quality, presentation, and portion control across both sites. Maintain/Update/Create new menus in collaboration with ownership/leadership Ensure compliance with all health, safety, and sanitation regulations Conduct regular kitchen inspections and audits at both locations Staff Management & Training Hire, train, schedule, and supervise kitchen and food service staff at both locations Develop standardized training procedures to ensure consistency Coach, motivate, and discipline staff as needed Foster a positive, team-oriented, guests first, work environment Financial Management Control food, labor, and operating costs to meet budget goals Manage inventory, ordering, and vendor relationships Minimize waste and improve efficiency Review sales reports and adjust staffing and menus accordingly Guest Experience Work closely with bowling center management to enhance the overall guest experience Address guest feedback, complaints, and service recovery related to food service Support special events, leagues, parties, and promotions Administrative & Strategic Duties Coordinate operations between both locations to ensure consistency Assist with menu pricing, promotions, and new product rollouts Communicate effectively with ownership and location managers Qualifications Minimum 3-5 years of restaurant or kitchen management experience (multi-unit experience preferred) Strong leadership and team-building skills Solid understanding of food safety, sanitation, and health codes. Be available evenings, weekends, and holidays as needed.

Pay:

$60,000.00 - $68,000.00 per year

Benefits:

Dental insurance Food provided Health insurance Paid time off

Work Location:

In person