Executive Kitchen Manager: Lead High-Volume Scratch Kitchen

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

Benefits offered by this job

Dining discount

Wine discount

Wine tasting for two

Health insurance

Telemedicine

401(k) with company match

Paid parental leave

Paid time off

Employee assistance program

Job summary

Cooper’s Hawk Winery and Restaurants is seeking an Executive Kitchen Manager to lead a fast-paced, high-volume scratch kitchen and drive culinary execution aligned with our wine-inspired menu.

You will coach and mentor the team, uphold food safety, quality, and service standards, and partner with leadership to deliver uncompromising hospitality while fostering a growth-focused kitchen culture.

Qualifications

• 2–3 years of kitchen management in a full-service restaurant.
• Scratch kitchen experience preferred.
• Passion for culinary excellence.
• Strong leadership and change-management ability.
• Able to read, understand and communicate in English.
• Willing to work weekends and holidays.
• Able to lift up to 50 lbs and stand long hours.

Responsibilities

• Direct kitchen operations across all stations and manage Kitchen Managers and Team Members.
• Lead new menu rollouts, kitchen initiatives, and private events, including monthly Wine Club dinners.
• Oversee final interviews and hiring decisions for kitchen staff.
• Mentor and develop managers through coaching and clear performance expectations.
• Foster growth and development opportunities for the team and maintain high hospitality standards.
• Ensure efficient labor planning and food quality, safety, and cost controls.

Skills

Kitchen management

Team leadership

Food safety

English

Financial acumen

Microsoft Office

Education

ServSafe certification (preferred)

Tools

Microsoft Office

Job description

Cooper’s Hawk Winery and Restaurants is seeking an Executive Kitchen Manager to lead a fast-paced, high-volume scratch kitchen and drive culinary execution aligned with our wine-inspired menu.

You will coach and mentor the team, uphold food safety, quality, and service standards, and partner with leadership to deliver uncompromising hospitality while fostering a growth-focused kitchen culture.