Kitchen Manager

The Bridgewater Club; Carmel (IN); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

Meals provided

Uniforms

Professional development

Job summary

The Bridgewater Club is hiring a Kitchen Manager to lead daily culinary operations, ensure food quality and safety, and support a professional kitchen team. You will coordinate staffing, production, sanitation, inventory, and ordering for member dining, seasonal outlets, and events.

Reporting to the Executive Chef, you will optimize station readiness, supervise cooks and stewards, and uphold ServSafe standards while promoting a collaborative club culture and an exceptional dining experience.

Qualifications

• 3+ years of culinary, kitchen operations, or food & beverage experience in upscale environments.
• Prior supervisory or lead cook experience strongly preferred.
• Strong understanding of kitchen organization, sanitation, food safety, prep systems, inventory control, and service execution.
• Ability to lead by example, communicate clearly, and support a positive team culture.
• Excellent organization, follow-through, problem-solving, and time-management skills.
• ServSafe Manager certification preferred, or ability to obtain within 60 days.
• Ability to work flexible hours, including nights, weekends, holidays, and event-heavy periods.

Responsibilities

• Support daily kitchen operations across dining, seasonal outlets, prep areas, and event production.
• Ensure stations are properly set, stocked, organized, and ready for service.
• Monitor prep lists, production timelines, and service readiness to support smooth execution.
• Assist culinary leadership with daily line checks, product quality reviews, and operational follow-up.
• Help maintain consistent standards for food preparation, presentation, portioning, and timing.
• Supervise, coach, and support cooks, stewards, dish team members, and other culinary staff.
• Assist with onboarding, training, scheduling support, and daily team communication.
• Promote a respectful, dependable, team-first work environment.
• Coordinate with culinary and B&F leadership to support private events and club activations.
• Assist with production planning and labor coordination for high-volume periods.
• Provide hands-on operational support to ensure successful execution.
• Enforce health department regulations, ServSafe standards, and sanitation expectations.
• Ensure proper food storage, labeling, dating, cooling, reheating, and rotation procedures.
• Lead or assist with sanitation walk-throughs and kitchen organization standards.
• Maintain safe, clean, efficient work areas at all times.
• Monitor inventory levels, par sheets, storage organization, and product rotation.
• Assist with ordering, receiving, invoice review, and product quality checks.
• Help control food and supply costs through proper portioning and waste reduction.
• Communicate equipment, smallwares, maintenance, and supply needs to leadership in a timely manner.
• Maintain clear communication with executive chef, sous chefs, FOH managers, purchasing, and stewarding teams.
• Help communicate specials, 86s, service updates, timing needs, and priorities.
• Assist with prep sheets, checklists, cleaning schedules, inventory documentation, and team follow-up.
• Address operational issues proactively to support member and guest experience.

Skills

Leadership

Team supervision

Communication

Time management

Problem solving

Education

ServSafe Manager certification preferred

Job description

About The Bridgewater Club

The Bridgewater Club is a premier private country club offering an elevated culinary experience across multiple dining venues, private event spaces, and seasonal food & beverage outlets. With a commitment to exceptional quality, warm hospitality, and a dynamic dining culture, Bridgewater strives to exceed member expectations through creativity, consistency, and genuine service.

Position Summary

The Kitchen Manager plays a key leadership role in supporting the daily culinary operations of The Bridgewater Club. This individual helps ensure kitchen systems run smoothly, food quality and safety standards are consistently met, and the culinary team is organized, prepared, and supported for daily service, member dining, seasonal outlets, and club events. Working closely with the Executive Chef and culinary leadership team, the Kitchen Manager helps coordinate staffing, production, sanitation, inventory, ordering, and operational planning while promoting a positive, professional kitchen culture.

Key Responsibilities

Kitchen Operations & Daily Execution

• Support daily kitchen operations across à la carte dining, seasonal outlets, prep areas, and event production as assigned.
• Ensure stations are properly set, stocked, organized, and ready for service.
• Monitor prep lists, production timelines, and service readiness to support smooth execution.
• Assist culinary leadership with daily line checks, product quality reviews, and operational follow-up.
• Help maintain consistent standards for food preparation, presentation, portioning, and timing.

Team Leadership & Development

• Supervise, coach, and support cooks, stewards, dish team members, and other culinary staff as directed.
• Assist with onboarding, training, scheduling support, and daily team communication.
• Promote a respectful, dependable, team-first work environment.
• Help ensure staff understand daily priorities, station assignments, sanitation expectations, and service standards.

Events, Member Dining & Club Support

• Coordinate with culinary and food & beverage leadership to support private events, member dining, holiday activities, and club activations.
• Assist with production planning and labor coordination for high-volume service periods.
• Provide hands‑on operational support wherever needed to ensure successful execution.

Food Safety, Sanitation & Compliance

• Enforce strict adherence to health department regulations, ServSafe standards, and club sanitation expectations.
• Ensure proper food storage, labeling, dating, cooling, reheating, and rotation procedures are followed.
• Lead or assist with daily sanitation walk‑throughs, equipment checks, and kitchen organization standards.
• Maintain safe, clean, efficient, and professional work areas at all times.

Inventory, Ordering & Cost Controls

• Monitor inventory levels, par sheets, storage organization, and product rotation.
• Assist with ordering, receiving, invoice review, and product quality checks as assigned.
• Help control food and supply costs through proper portioning, waste reduction, and efficient use of product.
• Communicate equipment, smallwares, maintenance, and supply needs to culinary leadership in a timely manner.

Communication, Administration & Collaboration

• Maintain clear communication with the Executive Chef, sous chefs, front‑of‑house managers, purchasing, and stewarding teams.
• Help communicate specials, 86s, service updates, timing needs, and operational priorities.
• Assist with administrative tasks such as prep sheets, checklists, cleaning schedules, inventory documentation, and team follow‑up.
• Address operational issues proactively and professionally to support an excellent member and guest experience.

Requirements

Qualifications

• 3+ years of culinary, kitchen operations, or food & beverage experience, preferably in a private club, upscale restaurant, hotel, resort, or multi‑outlet environment.
• Prior supervisory or lead cook experience strongly preferred.
• Strong understanding of kitchen organization, sanitation, food safety, prep systems, inventory control, and service execution.
• Ability to lead by example, communicate clearly, and support a positive team culture.
• Excellent organization, follow‑through, problem‑solving, and time‑management skills.
• ServSafe Manager certification preferred, or ability to obtain within 60 days.
• Ability to work flexible hours, including nights, weekends, holidays, and event‑heavy periods.

Physical Requirements

• Ability to stand, walk, and work for extended periods.
• Ability to lift up to 50 lbs and perform repetitive motions.
• Comfortable working in hot, cold, and fast‑paced environments typical of a professional kitchen.

Compensation & Benefits

• Competitive compensation commensurate with experience.
• Comprehensive benefits package, including medical, dental, vision, paid time off, meals, uniforms, and professional development opportunities.
• Opportunity to grow within a high‑quality private club culinary program.