Kitchen Manager

Horizon Hospitality Associates, Inc.; Annapolis (MD); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Competitive benefits

Bonus

PTO

Job summary

Horizon Hospitality Associates, Inc. is seeking an experienced Kitchen Manager to lead culinary operations at a historic, high-volume craft brewery south of Baltimore.

The role demands a proactive, composed leader who can manage a scratch menu, optimize pizza production, and drive profitability through strong purchasing controls. You will mentor a 10-person BOH team, coordinate with event teams, and ensure health standards are consistently met as the tasting room expands.

Qualifications

• Hands-on experience with scratch pizza concepts and stone deck/rotating ovens.
• Proven kitchen leadership with calm, coaching style.
• Strong purchasing, inventory control, and food costing.
• Demonstrated ability to manage high-volume menus and events.

Responsibilities

• Drive culinary excellence and quality control for a 18–20 item scratch menu with artisanal pizzas.
• Operate gas-fired stone pizza deck ovens and ensure consistent crust quality.
• Oversee BOH purchasing, vendor relationships, inventory, and food-cost controls.
• Mentor a kitchen staff of ~10, maintain a positive, organized work environment.
• Coordinate events and tasting room service with brewery staff.
• Maintain kitchen hygiene and comply with health regulations.

Skills

Artisanal pizza background

Culinary leadership

Vendor & inventory skills

Live cooking demonstration

Job description

We are seeking an experienced Kitchen Manager looking to take the helm of the culinary operations at a historic, high-volume craft brewery in the suburbs south of Baltimore. Positioned as the area's pioneer in craft brewing, this concept offers a rare combination of rich brewing heritage, active retail and distribution channels, and an upcoming tasting room launch.

This role requires a proactive, composed, and culinary-driven leader who brings fresh initiative, purchasing expertise, and a calm demeanor under pressure. The Kitchen Manager leads a dedicated back-of-house team that oversees a streamlined, scratch-made menu featuring artisanal pizzas. The ideal leader thrives on operational structure—managing high-volume food production generating $40,000–$50,000 weekly while seamlessly executing food for events and high-traffic tasting room service. If you're looking for a rewarding professional challenge, this might be it!

Responsibilities

• Drive Culinary Excellence: Bring a sharp eye for quality control and manage daily kitchen execution for a focused menu of 18–20 scratch items, with an emphasis on high-quality pizza production.

• Master Scratch Pizza Operations: Operate and maintain specialized gas-fired stone pizza deck ovens, ensuring consistent crust quality, proper dough preparation, and efficient line flow during peak rushes.

• Purchasing & Vendor Management: Oversee all BOH purchasing, direct vendor relationships, manage food inventory, and maintain strict food cost controls to maximize profitability.

• Empower a BOH Team: Mentor, train, and direct a kitchen staff of 10 line and prep cooks, fostering a positive, organized, and collaborative kitchen environment through calm, effective leadership.

• Coordinate Event & Tasting Room Service: Collaborate closely with the Event Manager, Front-of-House Managers, and brewery staff to support large events, retail rushes, and the upcoming tasting room expansion.

• Kitchen Hygiene & Safety: Maintain clean-room operational standards across a modern kitchen, ensuring full compliance with health department regulations, sanitation practices, and equipment maintenance.

Qualifications

• Artisanal Pizza Background: Hands-on experience with scratch pizza concepts (e.g., fast-casual or high-volume pizza bars) and familiarity with stone deck or rotating pizza ovens.

• Culinary & Leadership Track Record: Proven kitchen management experience with a steady, calm demeanor and a leadership style that earns team respect through coaching rather than intimidation.

• Vendor & Inventory Skills: Demonstrated strength in purchasing, inventory control, food costing, and vendor negotiations for high-volume food programs.

• Practical Cooking Demonstration: Candidates will be expected to complete a live cooking demonstration as part of the interview process to showcase technique and quality standards.

Compensation: $55,000 – $70,000 per year + Competitive Benefits, Bonus, and PTO.