The Kitchen Manager is responsible for managing all functions of the kitchen during all shifts and during special events. Key responsibilities include hiring, managing, supervising and training kitchen team members, Reporting to the Restaurant GM, and ensuring high standards for guest experience.

Offering 50% company match health insurance plan

Operational Execution

• Perform Open / Mid-Day / Closing duties

• Conduct daily briefings on matters of importance to the team

• Maintain a log of all necessary repair and maintenance issues

• Work with maintenance department to ensure all preventative maintenance

• Oversee regular cleaning and maintenance schedules for kitchen equipment

• Ensure kitchen is always in a state to pass DOH inspections

• Ensure 100% compliance with all Company policies, laws, and DOH standards

• Manage hiring, development, promotion, and disciplinary action of all kitchen team members

Collaboration

• Partner with the overall brewery team on beer-focused food pairings, festivals, weddings, and special events.

• Work with management team on promotions, seasonal launches, and customer feedback.

• Participate in strategic planning to grow food sales and brewery experiences.

Food & Beverage Execution

• Ensure safety & sanitation at all times

• Monitor food quality and execution

• Ensure all food is prepared in a timely manner while maintaining high quality standards.

• Conduct Quarterly Food Reviews, prepare results to be shared with Management team

• Prepare and receive orders of food and beverages

• Conduct weekly inventories to ensure that proper levels are stocked and to assess ordering patterns and changes

• Monitor and validate daily prep production

• Manage shift operations, ensuring efficient workflow and communication among team members

• Manage food cost, portion control, and waste to meet budget targets.

• Maintain strong vendor relationships.

• Work with ownership and suppliers to secure high-quality ingredients at best value.

Qualifications:

• At least 2 years of experience managing a full-service high-volume kitchen

• Passion for craft beer and food pairing (brewery or gastropub experience a plus).

• Strong leadership, communication, and organizational skills.

• Ability to manage budgets, control costs, and drive efficiency.

• Knowledge of current culinary trends, including farm-to-table and locally sourced food.

• Experience with catering large on-site events

• Solid track record of success in previous roles, including demonstrated career growth

• Ability to work in a fast-paced environment

• Solid relationship management and performance management skills

• Ability to motivate and direct team members and work effectively in management team

• Keen attention to detail

• Proven problem-solving abilities

• Ability to lift 50 pounds

• Ability to bend, stoop, and raise arms above head on occasion