Holbrook Life Management- Woods

Description: PURPOSE/SUMMARY The Kitchen Manager AP is responsible for supporting and managing day-to-day Active Passionate kitchen execution with a strong focus on quality, service readiness, sanitation, team accountability, production control, and resident and guest satisfaction. This role bridges hands-on culinary execution and operational leadership, helping ensure the AP kitchen performs at a best-in-class level every day. RESPONSIBILITIES • Lead assigned AP kitchen operations, including prep, line service, production, lounge support, catering, events, daily features, and resident requests. • Ensure food leaving the kitchen is fresh, properly seasoned, attractively presented, correctly portioned, and served at proper temperature. • Maintain line checks, prep lists, production sheets, station organization, recipe adherence, allergen communication, and service readiness. • Support the Executive Chef with scheduling, labor deployment, training, coaching, daily lineups, station assignments, and team accountability. • Monitor food cost controls, waste, inventory, ordering, receiving, storage, rotation, vendor quality, and product consistency. • Use TOAST, ordering tools, menu systems, inventory controls, and communication logs to support operational accuracy. • Maintain high sanitation standards, including hot/cold holding, cooling, reheating, labeling, dating, cleaning, dish area support, and inspection readiness. • Partner with service leadership to improve ticket times, plate presentation, resident satisfaction, guest experience, and communication between FOH and BOH. • Assist with menu rollouts, tastings, resident events, wine dinners, catering, marketing events, and community differentiators. • Communicate concerns, staffing needs, equipment issues, resident feedback, vendor issues, and service opportunities promptly to leadership. • Serve as acting kitchen leader when the Executive Chef or Executive Sous Chef is unavailable. Requirements: QUALIFICATIONS • High school diploma or equivalent required; culinary degree or hospitality management training preferred. • Minimum of 3 years of culinary experience, including leadership or supervisory responsibility in a restaurant, senior living, hotel, club, or high-volume culinary operation. • ServSafe certification required or ability to obtain within company-required timeframe. • Strong line cooking, production, knife skills, sanitation, ordering, and kitchen organization skills. • Ability to lead team members, hold standards, coach performance, and communicate professionally. • Working knowledge of TOAST, Microsoft Office, ordering systems, scheduling systems, or ability to learn quickly. • Strong understanding of food cost, labor awareness, inventory, waste reduction, vendor quality, and production forecasting. • Resident-first hospitality mindset with high standards for professionalism, urgency, presentation, and teamwork. COMPETENCIES • Building Trust • Collaboration • Communication • Delivering Results • Problem Solving • Taking Initiative • Service to Others / Resident and Guest Focus • Personal Accountability • Operational Excellence PHYSICAL DEMANDS/REQUIREMENTS • Must be able to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs. • Must be able to work in hot, cold, wet, and fast-paced kitchen environments for extended periods. • Must be able to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely. • Must be able to work evenings, weekends, holidays, and special events as business needs require. PI30feb-1274