Executive Kitchen Leader - High-Volume, Wine-Paired Menus

Cooper's Hawk Winery and Restaurants; Illinois; On-site; USD 84,000 - 100,000; Full time

Benefits offered by this job

Dining and carryout discounts (50%)

Wine discounts (40%)

Discount on Retail and Private Events

Monthly wine tasting for two

Medical, prescription, dental, vision,

401(k) with company match

Health & Flexible Savings Accounts

Paid parental leave

Paid time off

Team member rewards

Career development opportunities

Job summary

Cooper’s Hawk Winery and Restaurants in Illinois is seeking an Executive Kitchen Manager to lead a fast-paced scratch kitchen, drive culinary execution, and coach a high-performing team to deliver uncompromising hospitality and guest experiences.

You will oversee kitchen operations, partner with culinary leadership on menu items, manage safety and quality, and role-model effective scheduling and events, including monthly Wine Club dinners.

Qualifications

• 2-3 years of kitchen management experience in a full-service restaurant; Scratch kitchen experience preferred.
• Excellent verbal and written communication skills; Proven leadership abilities.
• Must be able to read, understand and communicate in English; ServSafe and local licensing preferred.

Responsibilities

• Oversee overall kitchen operations and lead the culinary team.
• Partner with the Culinary team to embrace and execute new menu items.
• Lead with scheduling, inventory/ordering, and safety practices to uphold standards.
• Coordinate with management to achieve restaurant goals and events, including Wine Club dinners.

Skills

Kitchen management

Communication skills

English proficiency

Financial acumen

Education

ServSafe certification

Tools

Microsoft Office

Job description

Cooper’s Hawk Winery and Restaurants in Illinois is seeking an Executive Kitchen Manager to lead a fast-paced scratch kitchen, drive culinary execution, and coach a high-performing team to deliver uncompromising hospitality and guest experiences.

You will oversee kitchen operations, partner with culinary leadership on menu items, manage safety and quality, and role-model effective scheduling and events, including monthly Wine Club dinners.