Kitchen Manager

The Bridgewater Club LLC; Carmel (IN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Paid time off

Meals provided

Professional development

Job summary

The Bridgewater Club LLC in Carmel, Indiana is seeking a Kitchen Manager to lead daily kitchen operations, ensuring top quality, safety, and smooth service for member dining and events.

You will supervise cooks and staff, coordinate with culinary leadership, manage prep, inventory, and sanitation, and uphold club standards in a high-volume, private club environment.

Flexibility to work nights, weekends, and holiday events is required, with opportunities for professional development.

Qualifications

• 3+ years in culinary/kitchen operations in private clubs, upscale restaurants, hotels, or multi-outlet 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 venues and events.
• Ensure stations are set, stocked, organized, and ready for service.
• Monitor prep lists and production timelines for smooth service.
• Assist culinary leadership with line checks, product quality reviews, and follow-up.
• Maintain standards for preparation, presentation, and portioning.

Skills

Team leadership

Communication

Organization

Time management

Sanitation knowledge

Job description

Description

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.