Executive Kitchen Leader: High-Volume Scratch Kitchen

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

Benefits offered by this job

Dining and food discounts

Wine discounts

Medical benefits

401(k) with match

Health savings accounts

Paid parental leave

Paid time off

Wellness programs

Job summary

Cooper’s Hawk Winery and Restaurants is seeking an Executive Kitchen Manager to lead a fast-paced, scratch kitchen and to drive culinary execution of a wine-paired menu. You will be the culinary leader, coaching the team to ensure quality, consistency, safety, and hospitality while collaborating with management to achieve restaurant goals.

The role requires 2-3 years of kitchen management in a full-service setting with strong communication, financial acumen, and flexibility to work 50–60 hours

Qualifications

• 2-3 years of kitchen management experience in a full-service restaurant
• Scratch kitchen experience preferred
• Excellent verbal and written communication skills
• Minimum age 21
• Ability to read, understand and communicate in English
• Demonstrates financial acumen
• Proficient in Microsoft Office Suite
• ServSafe certifications(state/local licensing) preferred
• Must lift up to 50 lbs and stand 10+ hours
• Ability to work 50-60 hours per week
• Flexible shifts incl. weekends/holidays

Responsibilities

• Oversee overall kitchen operations and lead the culinary team
• Partner with Culinary team to implement new menu items
• Use POS, scheduling, inventory/ordering systems to stay organized
• Maintain a safe and healthy work environment and uphold food safety standards
• Lead menu rollouts and private events, including monthly Wine Club dinners

Skills

Financial acumen

Communication skills

English proficiency

MS Office proficiency

Tools

POS systems

Scheduling software

Inventory/ordering systems

Microsoft Office

Job description

Cooper’s Hawk Winery and Restaurants is seeking an Executive Kitchen Manager to lead a fast-paced, scratch kitchen and to drive culinary execution of a wine-paired menu. You will be the culinary leader, coaching the team to ensure quality, consistency, safety, and hospitality while collaborating with management to achieve restaurant goals.

The role requires 2-3 years of kitchen management in a full-service setting with strong communication, financial acumen, and flexibility to work 50–60 hours