Multi Unit Kitchen Manager, Port Aransas

Position Summary: Legacy Ventures Restaurants (LVR) serves as the restaurant division of Legacy Ventures. The current locations that this role will support are Dylan's Coal Oven Pizzeria, Coastline Grill and CBAR with Dos Bocas coming online next year, all located in the Cinnamon Shore Development. Coastline and CBAR are located at various pools on the property and offer a variety of culinary options, including Shrimp by the half pound, Fish Tacos, Burgers type fair with Signature Cocktails and multiple bars. Dylan's offers authentic, New York style pizza, classic salads, pastas, Italian sandwiches, entrees, signature wings and freshly made desserts  

We are looking for a Culinary lead to support the current and future locations. We have a well established tenured team that is well supported by a Front of House management team. At Legacy we believe in full transparency. The in season times are long hours and full days, in the heat, while serving a community that is in VACATION MODE. The skilled staff is well versed in the guests needs and the seasonality of the business flow. They continue to return year and year due to the great working environment, best in class compensation and benefits offered. The slow seasons we work reduced schedules and take our own vacations. 

Links to key pages of our website are below:

Restaurant Management

Portfolio

Cinnamon Shore Property

We offer an extremely competitive pay and exceptional benefits.

Exceptional Benefits Package Includes:

• Medical (Competitive Employer Contribution)
• Dental
• Vision
• Life Insurance/ AD&D – Employer Paid!
• Disability
• Voluntary Life and AD&D
• Paid Time Off (Only 3 Month Waiting Period)
• Telehealth and Tele-Mental Health – Company Paid through HealthJoy
• Retirement Plan with match up to 4% of Salary – NOT VESTING SCHEDULE
• Professional Development

Business Title:
Multi Unit Kitchen Manager

Job Purpose:
- To oversee and manage all culinary operations within the region for LVR, ensuring exceptional food quality, consistent brand standards, and profitable operations. This role will provide strategic direction,team leadership, and operational excellence across all culinary aspects within the assigned locations.

Key Responsibilities:
- Oversee all culinary operations ensuring consistent execution of high-quality food preparation, presentation, and service standards across all locations.
- Manage and develop a high-performing culinary team through effective recruitment, training, coaching, performance management, and succession planning.
- Establish and maintain strong relationships with vendors and suppliers to ensure the procurement of high-quality ingredients at competitive prices, adhering to strict food safety and quality control standards.
- Develop and manage culinary budgets, controlling costs, maximizing efficiency, and achieving profitability targets.
- Monitor and analyze food trends, customer preferences, and competitor activities to identify opportunities for menu innovation and operational improvements.
- Collaborate with other departments, including marketing, sales, and operations, to ensure seamless integration of culinary initiatives and achieve overall business objectives.
- Ensure compliance with all applicable food safety regulations, sanitation standards, and health codes.
- Conduct regular kitchen audits and inspections to maintain quality control, identify areas for improvement, and ensure adherence to company policies and procedures.
- Provide culinary expertise and support for special events, catering functions, and other company initiatives as needed.
- Foster a positive and collaborative work environment that promotes teamwork and professional development within the culinary team.
- Implement standardized recipes and procedures to ensure consistency and quality across all locations.
- Monitor and analyze key performance indicators (KPIs) related to food costs, labor costs, customer satisfaction, and other relevant metrics to identify areas for improvement and drive operational excellence.
- Represent LVR and its culinary program in a professional and positive manner within the community and industry.

Preferred Education:
- Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.

Required Experience:
- Minimum of 10 years of progressive culinary experience, with at least 5 years in a leadership role such as an Executive Chef, Chef de Cuisine, Kitchen Manager or similar.
- Extensive experience in menu costing, and implementation.
- Proven track record of successfully managing kitchen operations, including staff supervision, inventory control, and budget management.
- Experience in high-volume food production and catering.
- Demonstrated ability to maintain high culinary standards and ensure consistent quality.
- Experience with various cooking techniques and cuisines.
- Strong knowledge of food safety regulations and sanitation practices.
- Experience in developing and mentoring culinary teams.

- Experience working in a multi-unit environment is preferred.

Required Skills and Abilities:
- Exceptional culinary skills, pizza experience is a plus.
- Strong leadership and management skills, including the ability to motivate and inspire a team.
- Excellent communication, interpersonal, and organizational skills.
- Ability to work effectively under pressure and meet deadlines.
- Proficient in Microsoft Office Suite (Word, Excel, PowerPoint).
- Strong problem-solving and decision-making skills.
- Ability to work independently and as part of a team.
- Passion for food and dedication to providing exceptional dining experiences.
- Ability to adapt to changing business needs and priorities.
- Strong financial acumen and understanding of P&L statements.
- ServSafe certification is required.