Leadership Team Culinary

Career Path

This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence—qualities that open the door to future partnership opportunities within the Red Door family.

Benefits

• Medical, Dental, Vision & Pharmacy Benefits
• Company-provided Life Insurance & AD&D Insurance
• Short-Term Disability
• 401(k) With Employer Match (age 21 & older)

Perks & Rewards

• Competitive pay + quarterly bonus
• Paid Time Off
• Business Casual Work Attire
• Meal Discount

Impact & Responsibilities

• Culinary Leadership & Operations
• Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality.
• Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines.
• Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence.
• Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction.
• Maintain cleanliness, sanitation, and organization in all kitchen areas.
• Oversee proper storage, labeling, and rotation of all products.
• Support the maintenance and care of all kitchen equipment.
• Team Development & Training
• Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork.
• Assist with recruiting, onboarding, and developing new culinary team members.
• Provide daily feedback, coaching, and recognition to strengthen team performance.
• Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities.
• Lead by example—modeling consistency, integrity, and genuine hospitality.
• Operational Standards & Financial Responsibility
• Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls.
• Monitor food quality, waste, and portioning to maintain food cost goals.
• Support scheduling, labor planning, and daily prep levels based on business volume and forecasts.
• Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns.
• Uphold all safety, sanitation, and compliance standards.
• Cross-Department Collaboration
• Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams.
• Maintain open and professional communication to support timely, accurate, and guest satisfaction.
• Foster teamwork across departments to ensure Red Door’s brand promise is delivered on every plate.

Qualifications

• Every shift runs smoothly, with efficient communication and teamwork.
• Dishes are executed consistently and presented to Red Door standards.
• The kitchen team feels supported, trained, and motivated.
• Labor, waste, and food cost goals are achieved through smart, proactive management.
• Cleanliness, organization, and morale remain high every day.
• The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence.
• Dependable and detail-oriented with a passion for culinary excellence.
• Hands-on leader who leads through action, not just direction.
• Calm, confident, and adaptable in fast-paced environments.
• Strong communicator who builds trust across the team.
• Organized, self-motivated, and driven to grow within the Red Door brand.
• Minimum 2–3 years of kitchen leadership experience in a full-service or upscale restaurant.
• Strong culinary knowledge and understanding of scratch cooking techniques.
• Availability to work a flexible schedule, including nights, weekends, and holidays.
• Ability to stand, walk, and move for extended periods and lift to 50 pounds.
• Proven ability to manage people, processes, and priorities with professionalism.
• Must uphold all Red Door standards for safety, sanitation, and hospitality.