Executive Kitchen Leader — High-Volume Scratch Kitchen

Cooper's Hawk Winery; Dunwoody (GA); On-site; USD 84,000 - 100,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Paid Parental Leave

Paid Time Off

Wine discounts

Job summary

Cooper's Hawk Winery in Dunwoody, GA is seeking an Executive Kitchen Manager to lead a fast-paced scratch kitchen and drive the culinary execution of a wine-paired menu. You will be the culinary leader and coach, ensuring excellence in food quality, safety, and hospitality.

The role focuses on menu rollouts, private events, staff development, and achieving financial results while maintaining high guest and team member experiences.

Qualifications

• 2-3 years of kitchen management experience in a full-service restaurant.
• A passion for culinary excellence.
• Adaptability and ability to lead teams through change.
• A minimum age requirement of 21 years.
• Ability to read, understand and communicate in English.
• Excellent communication and relationship-building skills.
• Results-driven with ability to coach teams to hit targets.

Responsibilities

• Direct kitchen operations, including Kitchen Managers and Team Members across all stations.
• Lead new menu rollouts, kitchen initiatives, and private events, including monthly Wine Club dinners.
• Oversee final interviews and approve kitchen Team Member hiring decisions.
• Mentor and develop managers through coaching, feedback, and clear performance expectations.
• Foster a growth mindset by creating opportunities for learning, development, and career progression.

Skills

Kitchen management

Leadership

Food safety

Communication

Financial acumen

English proficiency

Education

ServSafe certification

Tools

Microsoft Office

Job description

Cooper's Hawk Winery in Dunwoody, GA is seeking an Executive Kitchen Manager to lead a fast-paced scratch kitchen and drive the culinary execution of a wine-paired menu. You will be the culinary leader and coach, ensuring excellence in food quality, safety, and hospitality.

The role focuses on menu rollouts, private events, staff development, and achieving financial results while maintaining high guest and team member experiences.