Kitchen Manager

Landed; Mesa (AZ); On-site; USD 65,000 - 75,000; Full time

Job summary

Dink & Dine Pickle Park in Mesa, AZ seeks an experienced Kitchen Manager to lead operations in a fast-paced, high-volume restaurant and entertainment venue.

You will own the kitchen, drive food quality, control costs, and supervise a culinary team through private events and daily service, ensuring safety and profitability.

Qualifications

• 3-5 years of kitchen supervisory or management experience.
• Experience leading high-volume restaurant kitchens.
• Experience managing culinary execution for private events or large-scale catering.
• Demonstrated weekly inventory, food ordering, and cost control experience.
• Strong knowledge of food cost management and kitchen profitability.

Responsibilities

• Lead daily kitchen operations in a high-volume restaurant and entertainment venue.
• Plan and execute food service for private events, corporate functions, and large bookings.
• Recruit, train, coach, and develop a high-performing culinary team.
• Conduct accurate weekly inventory counts and reconcile discrepancies.
• Manage weekly food ordering, vendor relationships, and purchasing costs.
• Monitor food and labor costs, inventory, and waste to hit financial targets.
• Maintain food quality, presentation, portioning, and execution.
• Ensure compliance with food safety, sanitation, and health standards.
• Develop kitchen schedules based on volume and events.
• Collaborate with front-of-house, sales, and events teams to deliver guest experiences.

Skills

Kitchen management

Leadership

Inventory management

Food cost control

Team development

Job description

Join Our Leadership Team!

Dink & Dine Pickle Park is seeking an experienced, hands-on Kitchen Manager to lead our culinary operations in a fast-paced, high-volume restaurant and entertainment environment.

We are looking for a strong leader who thrives under pressure, develops great teams, maintains high operational standards, and has experience executing both high-volume restaurant service and large-scale private events.

This is an opportunity for someone who takes ownership of their kitchen, leads by example, and understands how to balance exceptional food quality, operational efficiency, and financial performance.

Key Responsibilities

• Lead daily kitchen operations in a high-volume restaurant and entertainment venue.
• Plan and execute food service for private events, corporate functions, tournaments, and large group bookings.
• Recruit, train, coach, and develop a high-performing culinary team.
• Conduct accurate weekly food inventory counts, reconcile discrepancies, and maintain inventory controls.
• Manage weekly food ordering, purchasing, vendor relationships, and product availability to support restaurant operations and private events.
• Monitor food costs, labor costs, inventory levels, and waste to achieve financial targets.
• Maintain consistency in food quality, presentation, portioning, and execution.
• Ensure compliance with all food safety, sanitation, and health department standards.
• Develop effective kitchen schedules based on business volume and event demands.
• Collaborate with front-of-house, sales, and event teams to deliver exceptional guest experiences.
• Create a culture of accountability, teamwork, and continuous improvement.

Qualifications

• 3-5 years of kitchen supervisory or management experience required.
• Proven success leading high-volume restaurant kitchens.
• Experience managing culinary execution for private events, banquets, or large-scale catering.
• Demonstrated experience conducting weekly inventory, managing food ordering, and controlling purchasing costs.
• Strong understanding of food cost management, labor controls, inventory, and kitchen profitability.
• Demonstrated ability to lead, motivate, and develop culinary teams.
• Excellent organizational, communication, and problem-solving skills.
• Ability to thrive in a fast-paced environment with multiple service demands.
• Flexible availability, including evenings, weekends, and holidays.

We're Looking For

We want a leader who doesn't just manage a kitchen but takes ownership of its success.

Our ideal candidate is organized, financially disciplined, passionate about food quality, and comfortable leading a team through busy restaurant shifts and large private events.

At Dink & Dine, our core values guide everything we do:

• Do the Right Thing
• Every Moment Matters
• Run It Like You Own It
• For the Love of the Game

Compensation

$65,000-$75,000 annually, depending on qualifications and experience.