Avocet Hospitality Group
Kitchen Manager - The Rooftop
Avocet Hospitality Group, Charleston, South Carolina, United States, 29408
Lead the kitchen behind Charleston’s most iconic rooftop bar. The Rooftop at The Vendue—Charleston’s original and consistently top-rated rooftop bar—is seeking a Kitchen Manager who is equal parts culinary leader, operational thinker, and team builder. This role is for someone who loves great food and great people. You’ll oversee day-to-day kitchen operations while shaping a positive, accountable, high-performance culture. You’ll collaborate closely with leadership, influence menu execution, and play a key role in maintaining The Vendue’s reputation as both a destination of choice and an employer of choice. This is a hands‑on leadership role—flexibility and a team‑first mindset are essential.
What You’ll Do
Lead the daily operations of a fast‑paced, high‑volume kitchen
Ensure all stations are fully stocked, prepared, and operating efficiently
Manage kitchen organization, cleanliness, and food safety standards
Oversee inventory, ordering, receiving, and invoice processing
Hire, train, coach, and develop back‑of‑house team members
Create, implement, and maintain standardized recipes with strong cost controls
Collaborate with The Rooftop General Manager on menus, specials, and new offerings
Ensure proper use and care of kitchen equipment and food products
Maintain required logs, manuals, and documentation in compliance with company and regulatory standards
Identify opportunities to improve workflow, reduce waste, and increase profitability
Other tasks may be assigned by The Rooftop General Manager or other managers.
What We Offer Location: 19 Vendue Range, Charleston, SC.
Pay
$55,000 - $58,000 annual salary, depending on experience
Annual bonus opportunities up to 20% of salary
Exempt, full‑time position
Benefits & Perks
A culture that values curiosity, creativity, boldness, and delight
Opportunities for internal growth and career development
Paid Time Off & Paid Holidays
Earned wage access through PayActiv
Affordable medical, dental, and vision insurance
Company‑paid life insurance
Short‑ & long‑term disability, accident, and critical illness coverage
Traditional & Roth 401(k) with up to 3.5% employer match
Referral program bonuses
Employee Assistance & Tuition Reimbursement programs
Discounts at all Avocet‑owned hotels and restaurants
Leadership Scope You Will Directly Oversee Back‑of‑House Team Members, Including:
Kitchen Supervisor
Line Cooks
Dishwashers / Stewards
Education / Experience
Associate’s Degree or related work experience. Formal culinary training either from a Culinary/hospitality associates program or related work experience a plus.
Minimum 5 years work experience. 2 years management experience.
ServSafe Managers Certification – have current ServSafe Managers Certification or become certified within 90 days of employment.
Skills & Leadership Style
Strong commitment to food quality, consistency, and guest satisfaction
Proven ability to lead, motivate, and hold a kitchen team accountable
Solid understanding of casual dining and high‑volume service
Excellent knife skills and ability to demonstrate proper cooking techniques
Creative, forward‑thinking mindset with ability to evolve menus and processes
Strong time management and organizational skills
Ability to balance speed, quality, labor, and food costs effectively
Calm, solutions‑oriented leadership under pressure
Work Environment & Schedule
High‑volume, fast‑paced commercial kitchen
Exposure to heat, cold storage, and constant movement
Schedule varies based on business needs, including nights, weekends, and holidays
Leadership role requiring flexibility and availability beyond standard hours
Physical & Mental Requirements
Ability to stand and walk for extended periods (8+ hours)
Ability to lift, push, pull, and carry up to 50 lbs
Manual dexterity to safely operate kitchen equipment
Ability to communicate clearly with team members and leadership
The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
EOE/DFWP
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What You’ll Do
Lead the daily operations of a fast‑paced, high‑volume kitchen
Ensure all stations are fully stocked, prepared, and operating efficiently
Manage kitchen organization, cleanliness, and food safety standards
Oversee inventory, ordering, receiving, and invoice processing
Hire, train, coach, and develop back‑of‑house team members
Create, implement, and maintain standardized recipes with strong cost controls
Collaborate with The Rooftop General Manager on menus, specials, and new offerings
Ensure proper use and care of kitchen equipment and food products
Maintain required logs, manuals, and documentation in compliance with company and regulatory standards
Identify opportunities to improve workflow, reduce waste, and increase profitability
Other tasks may be assigned by The Rooftop General Manager or other managers.
What We Offer Location: 19 Vendue Range, Charleston, SC.
Pay
$55,000 - $58,000 annual salary, depending on experience
Annual bonus opportunities up to 20% of salary
Exempt, full‑time position
Benefits & Perks
A culture that values curiosity, creativity, boldness, and delight
Opportunities for internal growth and career development
Paid Time Off & Paid Holidays
Earned wage access through PayActiv
Affordable medical, dental, and vision insurance
Company‑paid life insurance
Short‑ & long‑term disability, accident, and critical illness coverage
Traditional & Roth 401(k) with up to 3.5% employer match
Referral program bonuses
Employee Assistance & Tuition Reimbursement programs
Discounts at all Avocet‑owned hotels and restaurants
Leadership Scope You Will Directly Oversee Back‑of‑House Team Members, Including:
Kitchen Supervisor
Line Cooks
Dishwashers / Stewards
Education / Experience
Associate’s Degree or related work experience. Formal culinary training either from a Culinary/hospitality associates program or related work experience a plus.
Minimum 5 years work experience. 2 years management experience.
ServSafe Managers Certification – have current ServSafe Managers Certification or become certified within 90 days of employment.
Skills & Leadership Style
Strong commitment to food quality, consistency, and guest satisfaction
Proven ability to lead, motivate, and hold a kitchen team accountable
Solid understanding of casual dining and high‑volume service
Excellent knife skills and ability to demonstrate proper cooking techniques
Creative, forward‑thinking mindset with ability to evolve menus and processes
Strong time management and organizational skills
Ability to balance speed, quality, labor, and food costs effectively
Calm, solutions‑oriented leadership under pressure
Work Environment & Schedule
High‑volume, fast‑paced commercial kitchen
Exposure to heat, cold storage, and constant movement
Schedule varies based on business needs, including nights, weekends, and holidays
Leadership role requiring flexibility and availability beyond standard hours
Physical & Mental Requirements
Ability to stand and walk for extended periods (8+ hours)
Ability to lift, push, pull, and carry up to 50 lbs
Manual dexterity to safely operate kitchen equipment
Ability to communicate clearly with team members and leadership
The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
EOE/DFWP
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