Kitchen General Manager Jobs in Iowa (NOW HIRING)

Our Mission & Core Values:

Each job at B&B Theatres is different and requires varied levels of experience, knowledge, and competency. Each position, however, contributes to the same goal: creating experiences for our guests that are magical, meaningful, and memorable.

Whether you are applying for a position as a frontline employee, a manager, a member of the payables team, facilities maintenance, kitchen staff or bartender, your end goal is the same.

We want all members of our employee family to find joy in their work and have fun as they work together to bring the magic of the movies and incredible entertainment experiences to our guests.

Your job is to fulfill your delegations as outlined here, sure, but also to embrace and represent our core values: family, fun, innovation, joy, and integrity. Knowing and living those values will bring professional satisfaction to you and ensure that our guests experience the magic they expect from B&B Theatres.

Please note: Our theatres are open 365 days a year, and holidays are often our busiest times. While we value family time, flexibility in scheduling is important.

Job Overview:

As the Kitchen Manager, you will be the cornerstone of our culinary operations, directly supervising and coordinating the dedicated team responsible for the seamless preparation and delivery of exceptional food. You will play a pivotal role in ensuring the efficiency, quality, and safety of our kitchen, contributing directly to a positive guest experience. Your leadership will guide our kitchen staff in upholding our standards of culinary excellence and maintaining a productive and harmonious work environment.

Key Responsibilities:

• Direct and supervise all aspects of food preparation, cooking, and serving operations to ensure efficiency and quality standards are met.

• Implement and oversee procedures for receiving, logging, and managing all incoming and outgoing food supplies, including invoice processing and conducting regular inventory (weekly or bi-weekly).

• Establish and maintain proper food storage protocols to ensure freshness, prevent spoilage, and maintain a continuous inventory of all food and kitchen supplies.

• Proactively communicate any food or supply shortages to the General Manager to facilitate timely replenishment.

• Implement and monitor quality control measures to guarantee consistent freshness and superior quality of all food items.

• Ensure that every meal served adheres to established standards of quality, presentation, and portion control.

• Maintain impeccable cleanliness and organization within all kitchen areas, including food preparation surfaces, refrigeration units, and storage facilities (pantry, walk-in, freezer).

• Ensure the safe and proper operation of all kitchen equipment, promptly reporting any malfunctions or maintenance needs.

• Verify that all food is prepared accurately according to standardized recipes and specific instructions.

• Report on any operational issues, equipment malfunctions, or safety concerns within the kitchen to the General Manager for an appropriate resolution.

• Provide effective leadership and management to all kitchen staff, fostering a collaborative and productive team environment.

• Cultivate and maintain a positive and respectful work environment for all kitchen personnel.

• Act as a professional role model for staff by consistently demonstrating appropriate conduct, appearance, and communication.

• As needed, perform dishwashing duties and ensure the cleanliness and organization of the dishwashing area.

• Enforce the use of cut gloves and other necessary safety equipment by all kitchen staff when handling sharp instruments.

• Uphold and maintain the highest standards of kitchen cleanliness and hygiene in compliance with all food service regulations, striving for "A" level kitchen ratings.

• Maintain clear and open lines of communication with the Restaurant Director, District Manager, and General Manager regarding kitchen operations and performance.

• Demonstrate a thorough understanding of food costs and implement strategies to effectively manage and control expenses.

• Efficiently manage assigned tasks, prioritize responsibilities, and ensure adherence to established time schedules and deadlines.

• Work collaboratively and professionally with the General Manager and other members of the management team to achieve overall operational goals.

• Ensure strict adherence to all sanitation regulations and food handling guidelines to maintain a safe and healthy environment.

• Perform routine and deep cleaning tasks as required to maintain kitchen hygiene.

• Undertake any other duties and responsibilities as assigned or directed by supervisory personnel.

General Qualifications:

• Comprehensive knowledge of food preparation techniques, culinary principles, and kitchen operations.

• Demonstrated ability to manage and train kitchen staff, fostering a positive and productive team.

• Strong understanding of inventory management, cost control, and budgeting within a kitchen setting.

• Familiarity with local and state health and safety regulations related to food service.

• Excellent organizational and time management skills, with the ability to prioritize tasks effectively.

• Problem-solving skills and the ability to make sound decisions under pressure.

• Ability to maintain composure and professionalism in a demanding environment.

• Basic computer literacy for inventory management, ordering, and communication.

• A passion for culinary excellence and a commitment to providing exceptional guest experiences.

• If aged 21 and older, R-Serving certification is required for all locations with bars or packaged alcohol and you must be willing and able to pour basic drinks. As an Equal Opportunity Employer, we provide accommodation for religious observances; please provide written documentation if an exemption is required.

• Must obtain Food Handler and/or Food Manager certifications as required by specific location assignments

Essential Functions

• Oversee daily kitchen operations, ensuring food quality, consistency, and timely preparation.

• Supervise, train, and mentor kitchen staff, including cooks and dishwashers, to maintain operational standards and performance.

• Monitor staff performance, provide feedback, and assist with problem-solving or conflict resolution.

• Manage inventory, ordering, and storage of ingredients, supplies, and equipment.

• Ensure compliance with company policies, food safety, sanitation, and safety regulations.

• Operate and oversee proper use of kitchen equipment such as fryers, grills, flattops, ovens, and mixers.

• Collaborate with front-of-house management to coordinate food preparation and service.

• Support operational tasks such as scheduling, opening/closing procedures, and recordkeeping.

• Work independently or as part of a team to maintain a positive, efficient, and safe kitchen environment.

Physical Demands

• Ability to stand, walk, and sit for extended periods during the work shift.

• Frequent use of hands and arms to handle, reach, and manipulate kitchen tools, ingredients, or equipment.

• Ability to bend, stoop, kneel, or crouch as needed to perform duties.

• Frequent ability to move, lift, stock, and transport boxes, ingredients, or equipment weighing up to50 pounds safely.

• Mental stamina to handle high-stress, fast-paced, and busy periods effectively.

• Ability to work in high-temperature and low-temperature environments, including exposure to fryers, grills, flattops, and cold storage/freezer areas.

• Ability to operate and oversee safe use of all kitchen equipment.

• Reasonable accommodations for disabilities will be provided, both short-term and permanent, as needed.

These essential functions and physical demands are representative of the requirements necessary to perform this role. Employees must be able to carry out these functions with or without reasonable accommodation.