Executive Kitchen Leader — Culinary Ops & Team Growth

Patachou Inc; Carmel (IN); On-site; USD 52,000 - 72,000; Full time

Job summary

Patachou Inc. is seeking a Kitchen Manager in Carmel, IN to lead all culinary operations and ensure top food quality, safety, and consistency.

You will supervise the Back-of-House team, collaborate with the GM and Executive Culinary Team, and drive productivity and cost control. The role requires 3+ years in culinary leadership, strong coaching ability, and flexible scheduling to cover nights, weekends, and holidays.

Qualifications

• Minimum 3 years in a culinary leadership role in a high-volume, full-service restaurant.
• Proven track record of leading, coaching, and developing BoH teams.
• Strong knowledge of labor management, inventory systems, and food safety regulations.
• Ability to work a flexible schedule including nights, weekends, and holidays.

Responsibilities

• Lead all daily BoH operations, ensuring team performance, food quality, safety, and cleanliness standards.
• Directly supervise kitchen staff, including scheduling, coaching, performance evaluations, and corrective actions.
• Collaborate with the General Manager and Executive Culinary Team to implement systems and drive culinary excellence.
• Oversee food cost control, inventory management, and vendor ordering aligned with budgets.
• Ensure compliance with local, state, and federal health and safety regulations.
• Own BoH staffing lifecycle: recruitment, onboarding, performance management, and development.
• Build and execute training plans to promote internal growth and leadership continuity.
• Partner with front-of-house leadership for smooth service and shift flow.
• Uphold company policies with professionalism and integrity.
• Perform kitchen audits and ensure recipes and plating align with standards.
• Lead pre-shift and team huddles to reinforce expectations and address improvements.
• Other duties as assigned, focusing on strategic leadership and continuous improvement.

Skills

Culinary leadership

Team coaching

Labor management

Inventory systems

Food safety

Communication

Scheduling

Problem solving

Job description

Patachou Inc. is seeking a Kitchen Manager in Carmel, IN to lead all culinary operations and ensure top food quality, safety, and consistency.

You will supervise the Back-of-House team, collaborate with the GM and Executive Culinary Team, and drive productivity and cost control. The role requires 3+ years in culinary leadership, strong coaching ability, and flexible scheduling to cover nights, weekends, and holidays.