Kitchen Manager

The Phoenix Theatre Company, a LOA LORT D Theatre and Arizona’s largest professional regional theatre, seeks a Kitchen Manager for their in-house restaurant, The ArtBar+Bistro.

About The Phoenix Theatre Company

Located in the heart of the Central Arts District close to downtown Phoenix, our beautiful 14-acre campus includes three theaters, a restaurant and bar, rehearsal halls, administrative offices, costume, scenic, prop, lighting and paint shops, all on one site. We produce a wide range of theatre, from full scale musicals to comedies, dramas and original new work. Our community service programs have gained national attention. We offer 10-12 diverse productions every season as well as a growing Festival of New American Theatre. This is a full time position.


The Kitchen Manager at The Phoenix Theatre Company oversees the daily operations of the ArtBar+Bistro’s kitchen operations and kitchen staff. The Kitchen Manager is responsible for training the Kitchen Assistant and Food Expeditor, providing strong leadership and execution of patron meal orders, overseeing food preparation, monitoring inventory levels, ordering supplies and inventory, maintaining appropriate labor costs, maintaining a safe and sanitary kitchen and food storage area in compliance with Environmental Services standards. The Kitchen Manager is also responsible for maintaining food quality and presentation standards as well as enforcing company standard ticket times for order execution.

Organizational Relationships

  • Reports to the Associate Director of Patron Experience
  • Manages the Kitchen Assistant(s)
  • Manages the Food Expeditor(s)
  • Works in collaboration with the Front of House Services Manager or the Floor Supervisor
  • Works in collaboration with the Bartenders, Servers and Hosts

Essential Duties & Responsibilities

  • Recruits, interviews and trains Kitchen Assistant(s) and Food Expeditors
  • Leads, prioritizes work flow and rallies the Kitchen Assistant and Food Expeditor during preparation times and service times
  • Communicates kitchen staff work schedule requirements based on the needs of the business volume
  • Maintains appropriate labor costs for kitchen staff
  • Manages, maintains and orders all kitchen supplies and food inventory
  • Manages and executes food preparation
  • Complies with weekly food and kitchen supply budgets
  • Maintains appropriate cost of good and menu item pricing
  • Creates work schedule and work flow prioritization for themselves and the Kitchen Assistant and Food Expeditor
  • Manages inventory deliveries
  • Manages kitchen and food supply room organization and cleaning schedules in accordance with Environmental Services regulations
  • Communicates with front of house team regarding menu education or concerns and service needs before and during service times
  • Communicates and implements standards and cooking methods to kitchen staff
  • Maintains kitchen equipment for optimal working order including greasetrap maintenance and kitchen and storage room equipment maintenance
  • Works with the Associate Director of Patron Experience for menu development, product selection and menu pricing

Methods of Accountability

Methods of Accountability are determined by the duties and responsibilities outlined above along with the following:

  • Frequent real-time feedback from the Associate Director of Patron Experience
  • Quarterly Performance Reviews provided by the Associate Director of Patron Experience
  • A right to Progressive Discipline as outlined in the Employee Handbook if deemed necessary
  • Accuracy and timeliness of food preparation and menu order execution
  • Maintaining excellent organization and cleanliness of kitchen and food storage areas
  • Meeting the ticket time standards for menu order execution
  • Accuracy of inventory needs and inventory order
  • Maintains a low loss of goods through accurate inventory par levels and food spoilage/waste
  • Patron feedback
  • Vendor relationship feedback
  • Co-worker feedback
  • Excellence with Environmental Services routine inspections and resolution of concerns or violations

Minimum Qualifications

  • Bachelor’s degree in Restaurant Management or 2+ years of related work experience
  • Food Service Worker certified
  • Ability to stay focused, prioritize tasks and lead a team in an extremely stressful and fast-paced environment
  • In-depth knowledge of kitchen health and safety regulations
  • Working knowledge of POS software
  • Excellent problem-solving, conflict management abilities, communication and organizational skills

Standards of Performance

Standards of performance are based on the minimum qualifications and the mission, vision, and goals of The Phoenix Theatre Company.

Physical / Mental Demands & Working Conditions

  • Kitchen environment
  • Able to work standing up for shifts as long as 10+ hours and lift up to 50lbs
  • Evening and weekends are necessary for this position

To Apply

Please apply on Indeed and answer the following questions in your application:

  • Are you fully vaccinated against or willing to undergo weekly testing for COVID-19?
  • Do you have experience with opening a new restaurant?
  • Do you have experience with creating menu concepts and menu items and recipes?
  • Do you have a valid Food Handler Certification?