Kitchen Manager

The Tap- Bloomington, IN; Bloomington (IN); On-site; USD 50,000 - 58,000; Full time

Benefits offered by this job

Quarterly bonus potential

Parking stipend

Complimentary dining at FHG locations

401(k) with company match

Medical, dental, vision, life benefits

Wellness program

Professional development

Job summary

The Tap at Finney Hospitality Group is seeking a Kitchen Manager to lead the heart of our busy restaurant. You will drive food quality, develop your team, manage costs, and ensure the kitchen is ready to deliver every shift.

This hands-on leadership role emphasizes building systems, coaching staff, and maintaining a culture where the team takes pride in excellence. Collaborate with General Manager and leadership to keep operations efficient and guests happy.

Qualifications

• 1+ years of kitchen leadership or management experience.
• High-volume restaurant experience strongly preferred.
• ServSafe Manager Certification or ability to obtain certification.
• Bilingual Spanish/English is a plus.
• Flexibility to work nights, weekends, holidays, and other shifts based on restaurant needs.

Responsibilities

• Lead from the front; recruit, onboard, train, coach, and develop kitchen team members.
• Build a strong, accountable team that works well together during peak times.
• Set clear expectations and provide constructive feedback.
• Oversee food quality, consistency, portioning, and presentation.
• Lead kitchen execution during service and monitor ticket times with FOH.
• Collaborate with leadership on menu updates and new items.
• Manage ordering, inventory counts, and kitchen costs.
• Maintain a clean, safe, and organized kitchen; ensure food safety standards.

Skills

Kitchen leadership

High-volume ops

Team development

Coaching

Communication

Problem solving

Education

ServSafe Manager Certification (preferred)

Job description

Kitchen Manager

The Tap | Finney Hospitality Group

Full-Time | $50,000-$58,000 annually

Run the Kitchen. Build the Team. Raise the Bar.

Love the energy of a fast-paced kitchen and know how to build a team that can handle it?

As a Kitchen Manager at The Tap, you'll lead the heart of the restaurant—driving food quality, developing your team, managing costs, and making sure the kitchen is ready to deliver every shift.

This is a hands-on leadership role for someone who knows that a great kitchen is about more than putting out great food. It's about building strong systems, developing people, communicating with the entire restaurant, and creating a culture where the team takes pride in what they do.

You'll work closely with the General Manager and FHG leadership to keep operations efficient, standards high, and our guests coming back for more.

What You’ll Do

Lead & Develop Your Team

• Recruit, onboard, train, coach, and develop kitchen team members
• Build a strong, accountable team that works well together - even when things get busy
• Set clear expectations and provide consistent, constructive feedback
• Lead from the front and jump in when your team needs support
• Identify and develop team members who are ready for additional responsibility and leadership opportunities
• Create an environment where high standards and a positive culture go hand in hand

Own Food Quality & Execution

• Maintain high standards for food quality, consistency, portioning, and presentation
• Ensure recipes and preparation standards are followed every shift
• Lead kitchen execution during service and keep the team focused when volume picks up
• Monitor ticket times and work with the front-of-house team to keep service running smoothly
• Partner with FHG leadership on menu updates, new items, seasonal offerings, and operational rollouts
• Use guest feedback and restaurant performance to identify opportunities for improvement

Manage Inventory, Food Cost & Labor

• Manage ordering, receiving, inventory counts, and kitchen supply levels
• Monitor food usage, waste, and inventory variances to control costs
• Maintain appropriate inventory levels without over-ordering or running short
• Manage kitchen scheduling and staffing based on business needs and labor goals
• Use operational and financial information to identify opportunities for greater efficiency and profitability
• Maintain strong, professional relationships with vendors and suppliers

Keep the Kitchen Safe & Ready

• Maintain a clean, organized, and safe kitchen
• Ensure compliance with food safety, sanitation, health, and company standards
• Reinforce proper food handling, storage, labeling, temperature control, and cross-contamination prevention
• Keep the kitchen prepared for health inspections and maintain required documentation
• Identify equipment, maintenance, or safety concerns and make sure they're addressed promptly

Support the Whole Restaurant

We're looking for a restaurant leader, not someone who only thinks about the kitchen.

• Partner with the General Manager and other leaders to support smooth daily operations
• Maintain strong communication between the kitchen, bar, and front-of-house teams
• Step in and support other areas of the restaurant when needed
• Help resolve guest concerns related to food quality or execution
• Look for ways to improve workflows, communication, efficiency, and the overall guest experience
• Participate in leadership development and continue building your knowledge of the entire restaurant operation

What We’re Looking For

• 1+ years of kitchen leadership or management experience
• High-volume restaurant experience strongly preferred
• A hands-on, motivating, and team-focused leadership style
• Strong understanding of kitchen operations, food safety, inventory, food cost, and labor management
• Ability to coach, develop, and hold team members accountable
• Strong communication, organization, and problem-solving skills
• Ability to stay composed and make decisions in a fast-paced environment
• ServSafe Manager Certification or the ability to obtain certification
• Bilingual Spanish/English is a plus
• Flexibility to work nights, weekends, holidays, and other shifts based on restaurant needs

What’s In It for You?

• Salary: $50,000-$58,000 annually, based on experience
• Quarterly bonus potential
• Monthly parking stipend
• Complimentary dining at FHG restaurant locations
• 401(k) with company match after one year
• Medical, dental, vision, life, and wellness benefits
• Development support and professional growth opportunities
• Opportunities to advance within Finney Hospitality Group

Ready to Take the Lead?

If you're the kind of leader who takes pride in a clean kitchen, a strong team, great food, and a smooth service, we'd love to meet you.

Bring your experience, set the standard, and help us keep The Tap moving.