Kitchen Manager

Social Cantina/Smokeworks- Bloomington, IN; Bloomington (IN); On-site; USD 52,000 - 68,000; Full time

Job summary

Social Cantina in Bloomington, IN seeks a Kitchen Manager to lead kitchen operations, uphold food quality, and collaborate with the General Manager and leadership team to create an experience our guests want to return for. You will manage food safety, inventory, labor, and daily execution while developing and mentoring a strong kitchen team to perform consistently during peak service and events.

Join a leadership group focused on improving menus, standardizing procedures, and delivering

Qualifications

• 3+ years of culinary leadership or kitchen management.
• Experience in a high-volume restaurant environment preferred.
• Strong leadership, coaching, and accountability.
• Solid understanding of kitchen operations, food cost and labor management.

Responsibilities

• Lead the hiring, onboarding, training, and development of kitchen team members
• Build a positive, accountable kitchen culture focused on teamwork, consistency, and execution
• Ensure new team members are trained on recipes, procedures, food safety, and kitchen expectations
• Provide ongoing coaching, feedback, and development to improve individual and team performance
• Conduct recurring training on culinary techniques, food handling, safety, sanitation, and kitchen procedures
• Create and manage kitchen schedules in alignment with staffing needs and budgeted labor goals
• Ensure schedules are completed and posted according to company expectations
• Support the General Manager with training and development initiatives throughout the restaurant
• Maintain food quality and execution standards that create consistently great guest experiences
• Partner with front-of-house leaders to resolve guest concerns and improve the overall dining experience
• Coordinate and expedite food orders to maintain ticket times, accuracy, and presentation
• Balance staffing and resources to deliver a great guest experience
• Identify opportunities to improve workflows and restaurant efficiency
• Step into other Areas of Responsibility when needed

Skills

Culinary leadership

Kitchen management

High-volume environment

People development

Communication skills

Organizational skills

Food quality focus

Education

ServSafe Manager Certification

Job description

Kitchen Manager

Social Cantina | Finney Hospitality Group

Description

Great food doesn't happen by accident. It takes strong systems, high standards, a well-trained team, and a leader who's willing to jump in and make it happen.

As a Kitchen Manager at Social Cantina, you'll take the lead on kitchen operations while working alongside the General Manager and restaurant leadership team to create an experience our guests want to come back to.

You'll be responsible for food quality, kitchen training, inventory, food safety, labor management, and day-to-day execution. Just as importantly, you'll develop the people around you—building a kitchen team that knows the standards, understands the "why," and can execute consistently whether you're standing beside them or not.

While the kitchen is your primary Area of Responsibility (AOR), you're still part of the leadership team for the entire restaurant. We expect our managers to understand each area of the business, support one another, and step in wherever the restaurant needs them.

If you can lead a kitchen, develop a team, control costs, and still keep your cool when the ticket rail fills up, we want to meet you.

What You’ll Be Doing

Kitchen Leadership & Team Development

• Lead the hiring, onboarding, training, and development of kitchen team members
• Build a positive, accountable kitchen culture focused on teamwork, consistency, and execution
• Ensure new team members are properly trained on recipes, procedures, food safety, and kitchen expectations before working independently
• Provide ongoing coaching, feedback, and development to improve individual and team performance
• Conduct recurring training on culinary techniques, food handling, safety, sanitation, and kitchen procedures
• Create and manage kitchen schedules in alignment with staffing needs and budgeted labor goals
• Ensure schedules are completed and posted according to company expectations
• Support the General Manager with training and development initiatives throughout the restaurant

Food Quality & Execution

• Ensure every dish is prepared, portioned, and presented according to FHG recipes and standards
• Maintain high standards for food quality, freshness, flavor, and presentation
• Monitor kitchen execution throughout each shift and address quality or consistency concerns immediately
• Partner with FHG leadership and culinary resources on menu development, seasonal offerings, and operational rollouts
• Help identify opportunities to improve menu execution based on guest feedback, restaurant performance, and operational needs
• Ensure the kitchen is properly prepared for daily service, special events, promotions, and high-volume periods

Inventory & Cost Control

• Manage food and kitchen supply inventory through accurate ordering, receiving, counts, and reconciliations
• Maintain appropriate product levels while minimizing waste, shortages, and unnecessary spending
• Build and maintain professional relationships with vendors and suppliers
• Monitor food usage, waste, and high-cost items to identify opportunities for improvement
• Use inventory and cost data to troubleshoot variances and implement solutions
• Partner with restaurant leadership to achieve food cost and profitability goals

Food Safety & Sanitation

• Maintain a clean, organized, and safe kitchen at all times
• Ensure compliance with FHG standards and all applicable food safety, sanitation, health, and workplace safety requirements
• Reinforce proper food handling, storage, labeling, temperature control, and cross-contamination prevention
• Conduct routine inspections of kitchen areas, equipment, and facilities
• Identify and communicate maintenance or equipment concerns promptly
• Maintain required food safety documentation and ensure the kitchen is prepared for health inspections

Restaurant Operations

• Work alongside the General Manager and other restaurant leaders to support smooth daily operations
• Maintain strong communication between the kitchen, bar, and front-of-house teams
• Coordinate and expedite food orders to maintain ticket times, accuracy, quality, and presentation
• Adjust staffing and deployment throughout the shift based on business volume and operational needs
• Help maintain budgeted labor costs while ensuring the restaurant is appropriately staffed
• Identify opportunities to improve workflows, productivity, communication, and overall restaurant efficiency
• Step into other Areas of Responsibility when needed and continue developing knowledge of the entire restaurant operation
• Complete additional operational and leadership responsibilities as assigned

Guest Experience

Even though your primary focus is the kitchen, everything we do ultimately ends up at the guest's table.

• Maintain food quality and execution standards that create consistently great guest experiences
• Respond quickly when food quality or preparation concerns arise
• Partner with front-of-house leaders to resolve guest concerns and improve the overall dining experience
• Stay aware of guest feedback and use it to identify opportunities for improvement
• Be comfortable engaging with guests and representing Social Cantina when needed

Financial & Business Management

• Understand and manage the key financial drivers within kitchen operations, including food cost, waste, inventory, and labor
• Support restaurant leadership in achieving revenue and profitability goals
• Assist with budgeting, forecasting, and financial planning related to your Area of Responsibility
• Review operational data and use it to identify problems, trends, and opportunities
• Balance strong financial performance with the staffing, product, and resources needed to deliver a great guest experience

What We’re Looking For

• 3+ years of culinary leadership, kitchen management, or similar restaurant experience preferred
• Experience in a high-volume restaurant environment strongly preferred
• Strong leadership skills with the ability to coach, motivate, develop, and hold team members accountable
• Solid understanding of kitchen operations, food preparation, inventory management, food cost, labor management, and culinary execution
• Strong communication and interpersonal skills with the ability to work effectively across front- and back-of-house teams
• Ability to stay organized and make sound decisions in a fast-paced environment
• A hands-on leadership style and willingness to jump in wherever the restaurant needs support
• Strong attention to food quality, cleanliness, consistency, and detail
• ServSafe Manager Certification or the ability to obtain certification
• Flexibility to work nights, weekends, holidays, and other shifts based on restaurant needs

Why Social Cantina?

We're serious about the food, serious about hospitality, and serious about developing great leaders—but that doesn't mean we take ourselves too seriously.

At Social Cantina, you'll have the opportunity to truly own your kitchen, develop your team, and have a direct impact on the success of the restaurant. You'll also continue building your skills beyond the kitchen as you learn other Areas of Responsibility and grow as an FHG leader.

We want managers who don't just maintain standards. We want people who raise them.

If you're ready to lead from the front, build a kitchen you're proud of, and bring great food and good energy to the table, we'd love to meet you.