Executive Kitchen Leader: Menu Mastery & Team Growth

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

Benefits offered by this job

Dining discount 50%

Wine discount 40%

Medical insurance

401(k) match

Parental leave

Paid time off

Team member relief program

Job summary

Cooper’s Hawk Winery and Restaurants in the United States is seeking an Executive Kitchen Manager to lead a high-volume scratch kitchen, drive culinary execution, and shape a culture of uncompromising hospitality. You will mentor teams, oversee inventory and menus, and work with leadership to deliver memorable guest experiences.

The role requires 2–3 years of kitchen management, strong culinary excellence, and the ability to manage changes across teams while maintaining food safety and quality.

Qualifications

• 2-3 years of kitchen management experience in a full-service restaurant.
• Scratch kitchen experience preferred.
• Ability to read, understand and communicate in English.

Responsibilities

• Direct kitchen operations across all stations and supervise Kitchen Managers and Team Members.
• Lead new menu rollouts, kitchen initiatives, and private events.
• Approve kitchen Team Member hiring decisions and mentor managers.
• Coach, provide feedback, and set clear performance expectations.
• Foster growth by creating development opportunities and pathways.
• Ensure food quality, safety, and high hospitality standards.

Skills

Kitchen management

Leadership

Communication

English proficiency

Financial acumen

Tools

Microsoft Office

Job description

Cooper’s Hawk Winery and Restaurants in the United States is seeking an Executive Kitchen Manager to lead a high-volume scratch kitchen, drive culinary execution, and shape a culture of uncompromising hospitality. You will mentor teams, oversee inventory and menus, and work with leadership to deliver memorable guest experiences.

The role requires 2–3 years of kitchen management, strong culinary excellence, and the ability to manage changes across teams while maintaining food safety and quality.