Assistant Kitchen Manager – Parks & Rec

MadTree Brewing Company; Blue Ash (OH); On-site; USD 45,000 - 59,000; Full time

Job summary

MadTree Brewing Company in Blue Ash, OH, is seeking an Assistant Kitchen Manager to support the Kitchen Manager in daily operations, coaching staff, and handling administrative tasks like invoices and scheduling.

The role requires leadership on the line, strong inventory management, and collaboration with events and FOH teams to deliver exceptional guest experiences. Salary range reflects the position as exempt and salaried.

Qualifications

• High school diploma or GED required; ServSafe PIC/Manager certification preferred.
• 2+ years kitchen leadership in a high-volume restaurant setting.
• Experience with inventory, ordering, and cost control.

Responsibilities

• Lead by example and foster a values-driven culture with accountability.
• Coach and develop team members; provide clear career path discussions.
• Oversee kitchen operations, food prep, presentation, and quality.
• Coordinate with FOH, events, and bar teams for seamless service.
• Manage invoices, scheduling, ordering, and inventory administration.
• Monitor costs, portions, and menu item profitability.

Skills

Leadership

Inventory management

Team development

Food cost control

Education

High School Diploma

ServSafe Certification

Tools

R365

Toast POS

Google Suite

Job description

POSITION SUMMARY: The Assistant Kitchen Manager supports the Kitchen Manager in all operational aspects, providing leadership during service while assisting with administrative functions including invoices, scheduling, hiring, and inventory management. They will also be an avid MadTree Brewing Company ambassador who lives out our behaviors of Connect, Grow, and Give a F*ck.

LOCATION: Blue Ash, OH

STATUS: Full-Time (Exempt - Salaried)

REPORTS TO: Kitchen Manager

COMPENSATION RANGE: $45,000 – $52,000 – $59,000 with eligibility for additional variable compensation

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Lead by example in fostering a positive, values-driven culture where team members feel supported, engaged, and accountable.

• Develop team members through regular coaching conversations, skill-building opportunities, and clear career pathing discussions

• Foster cross-departmental collaboration by building strong relationships with FOH, Private Events, and bar teams to ensure unified service delivery

• Act as the designated person-in-charge of kitchen operations during assigned shifts when the Kitchen Manager is not present; supervising food preparation, cooking techniques, presentation, and maintaining consistency and quality

• Provide a strong presence in the kitchen and on the line. Skillfully and knowledgeably work all kitchen stations

• Lead and guide kitchen team members during service, ensuring quality, efficiency, and adherence to standards (i.e. recipe, ticket time, cleanliness, plate presentation, etc)

• Conduct pre-shift meetings and quality checks before, during, and after service periods

• Troubleshoot operational issues that arise during service and implement appropriate solutions

• Document and communicate shift notes, concerns, and successes on log notes

• Partner with location leadership to provide outstanding guest experiences through delivery of our Points of Differentiation: We are Warm & Welcoming, We Craft to Exceed Expectations, and Together, We Plant a Better Community

• Monitor and maintain food quality and consistency through active oversight and hands-on involvement

• Monitor guest feedback and strive to continuously improve food quality and service

• Collaborate regularly with the Private Events team to plan and execute event catering. Support execution of special events and catering functions as needed

• Train, coach, and develop team members through onboarding, ongoing feedback, and performance management to maintain high standards.

• Clearly conveying expectations and feedback while developing positive relationships and connection with team members and management

• Develop and maintain standard operating procedures and a training program for all kitchen operations

• Support the Kitchen Manager with administrative tasks including invoice processing, inventory management, and ordering

• Monitor and manage food inventory, including ordering, receiving, and storage, to minimize waste and control costs

• Work within budget constraints to optimize food costs while maintaining quality, portion control, and pricing

• Analyze the cost-effectiveness of menu items and make recommendations for adjustments as needed

• Ensure comprehensive compliance with all health, safety, and sanitation standards throughout each shift

• Supervise proper food handling, storage, and preparation according to established procedures

• Extensive knowledge of safety, sanitation, and food handling procedures; conduct regular quality checks on food items, ensuring they meet company standards and guest expectations

• Enforce health and safety regulations, ensuring a clean and organized kitchen environment; stay up-to-date with health department and food safety regulations to ensure compliance and safety

• Monitor kitchen equipment and ensure it is kept in good repair; make sure malfunctioning equipment is repaired as quickly as possible

• Report equipment maintenance needs and facility issues to the Kitchen Manager

• Collaborate with FOH, bar, location management and events teams to ensure smooth service and successful execution of events and seamless service for our guest experience

• Collaborate on and oversee execution of seasonal menu changes and event calendar to ensure operations teams maintain quality and flow

• Enthusiastically spend a minimum of 16 hours per year volunteering (paid) for MadTree Impact initiatives with excitement, encouraging teammates to do the same

• Perform other job-related duties as assigned

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform essential duties, accountabilities, and responsibilities satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age or older.

• High school diploma, GED, or equivalent education preferred
• 2+ years of kitchen leadership, inventory management, training, and development (with teams 20+) in a high-volume ($5M+) restaurant required
• ServSafe PIC/Manager certified

SKILLS AND ABILITIES:

• Availability : Required to work evening hours, weekends, and holidays; management work week averages 45-50+ hours per week and more as deemed necessary at various times
• Attitude : Positive attitude and strong desire to be helpful with a friendly, service-oriented mindset to be in the service of guests and staff at all times
• Leadership presence: Able to earn respect from team, provide direction, and inspire confidence
• Time Management: Strong skills in time management and organization with the ability to prioritize tasks and work under pressure
• Initiative : Comfort with working independently, multitasking, and maintaining efficiency and productivity during high-pressure service periods
• Communication : Effective and frequent communication with management and support staff, regardless of department, location, or shift
• Culinary : Comprehensive culinary knowledge and ability to skillfully work all kitchen stations
• Tech Proficiency : comfort with restaurant management platforms including R365, Toast, Google Suite, etc.

PHYSICAL REQUIREMENTS:

• Ability to regularly sit, stand, and walk.
• Ability to frequently talk and hear.
• Ability to frequently lift and/or move up to 50 pounds.
• Ability to frequently reach with hands and arms. Use hands to handle or feel objects, tools, or controls.
• Vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• The work environment is usually that of a kitchen, restaurant, and bar.
• The employee occasionally works near hazardous materials.
• The employee frequently works on wet floors.