Kitchen Manager

Recooty; Greenfield (IN); On-site; USD 30,307 - 33,062; Full time

Benefits offered by this job

Competitive pay

Bonus opportunities

Employee meals

Growth opportunities within the company

Employee discount

Job summary

A leading gastro pub in Greenfield, Indiana is seeking a hands-on Kitchen Manager to lead back-of-house operations. The ideal candidate will have over two years of experience in a similar role, focusing on maintaining food quality while managing costs and staff. Responsibilities include overseeing daily kitchen activities, hiring and training staff, and ensuring compliance with safety regulations. This role offers competitive pay and growth opportunities within the company.

Qualifications

• 2+ years experience as a Kitchen Manager, Sous Chef, or in a similar role.
• Strong knowledge of food cost control and kitchen systems.
• ServSafe certification (or willingness to obtain).

Responsibilities

• Oversee daily kitchen operations for smooth service.
• Hire, train, and develop kitchen staff.
• Manage food ordering and inventory levels.
• Ensure compliance with health department regulations.
• Collaborate on menu updates and ensure proper execution.

Skills

Leadership

Food Cost Control

Team Building

Time Management

Food Quality Assurance

Job description

Pay:$22.00 - $24.00 per hour

Job description:

Position Overview

We’re looking for a hands‑on Kitchen Manager with 2 years experienceto lead the back‑of‑house operations of a high‑volume, full‑service gastro pub. This role is responsible for maintaining food quality, managing kitchen staff, controlling costs, and ensuring a clean, safe, and efficient kitchen environment. The ideal candidate thrives in a fast‑paced setting and takes pride in consistency, leadership, and execution.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations, ensuring smooth service during all shifts
• Maintain consistent food quality, presentation, and portion standards
• Ensure all recipes and plating meet brand expectations
• Monitor ticket times and coordinate with front‑of‑house for efficient service

Staff Management

• Hire, train, schedule, and develop kitchen staff
• Lead by example—working alongside the team during peak hours
• Create a positive, accountable kitchen culture
• Handle performance management and disciplinary actions when needed

Inventory & Cost Control

• Manage food ordering, inventory levels, and vendor relationships
• Control food cost, waste, and portioning to meet targets
• Conduct regular inventory counts and track variances
• Maintain proper storage and rotation (FIFO)

Food Safety & Compliance

• Ensure compliance with all health department regulations
• Maintain cleanliness and organization of all kitchen areas
• Enforce proper food handling, sanitation, and safety procedures

Menu Execution

• Collaborate with ownership/GM on menu updates and specials
• Ensure proper execution of gastro pub‑style menu items (scratch cooking, elevated comfort food, etc.)
• Assist with seasonal menu planning and costing

Qualifications

• 2+ years experience as a Kitchen Manager, Sous Chef, or similar leadership role
• Experience in a full‑service, high‑volume restaurant (gastro pub experience preferred)
• Strong knowledge of food cost control and kitchen systems
• Proven leadership and team‑building skills
• Ability to work nights, weekends, and holidays
• ServSafe certification (or willingness to obtain)

What We’re Looking For

• Strong leadership without ego—someone who earns respect, not demands it
• Organized and detail‑oriented under pressure
• A problem‑solver who takes ownership
• Passion for food quality and consistency
• Reliable and driven to improve operations

Benefits

• Competitive pay
• Bonus opportunities
• Employee meals
• Growth opportunities within the company
• Employee discount

People with a criminal record are encouraged to apply

Work Location: In person