Kitchen Manager - The Rooftop

Company: Avocet Hospitality Group
Location: Charleston
Posted on: February 19, 2026

Job Description:

Job Description Job Description 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 Note that this is not an inclusive list and culinary team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by The Rooftop General Manager or other managers. What We Offer Location: Located at 19 Vendue Range, Charleston, SC in the heart of Charleston’s French Quarter and Art District - steps away from Waterfront Park, Charleston City Market, and Rainbow Row. 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 What We're Looking For 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 the 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. Why Join The Vendue? Be part of one of Charleston’s most iconic hospitality brands Lead a kitchen with visibility, creativity, and influence Work in a culture that values collaboration, accountability, and innovation Opportunity to make a meaningful impact on food quality, team culture, and guest experience If you’re a driven kitchen leader ready to take ownership, inspire a team, and elevate a well-known concept—we want to meet you. Apply today and lead from the heart of Charleston’s most legendary rooftop. EOE/DFWP

Keywords: Avocet Hospitality Group, Savannah , Kitchen Manager - The Rooftop, Hospitality & Tourism , Charleston, Georgia