Kitchen Manager

Horizon Hospitality Associates, Inc; Millersville (MD); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Competitive Benefits

Bonus

PTO

Job summary

Horizon Hospitality Associates, Inc. is seeking an experienced Kitchen Manager to lead culinary operations at a historic, high-volume craft brewery south of Baltimore. You’ll drive pizza-focused, scratch-made menus, manage a 10-person BOH team, and partner with events and tasting room initiatives in a fast-paced setting.

The role emphasizes purchasing expertise, quality control, and calm leadership under pressure, with a pathway to growth and rewards including benefits and PTO.

Qualifications

• Hands-on artisanal pizza background with scratch concepts.
• Proven kitchen management with calm leadership.
• Strong purchasing, inventory, and vendor negotiation skills.
• Willingness to complete a live cooking demonstration.

Responsibilities

• Deliver high-quality culinary execution for 18–20 scratch items.
• Operate gas-fired stone pizza decks and ensure crust quality.
• Oversee BOH purchasing, inventory, and food-cost controls.
• Mentor a kitchen staff of 10 cooks and foster teamwork.
• Coordinate events and tasting room service with brewery staff.
• Maintain kitchen hygiene and health-department compliance.

Skills

Purchasing

Vendor Management

Team Leadership

Pizza Operations

Food Cost Control

Sanitation & Safety

Tools

Stone Ovens

Job description

We are seeking an experienced Kitchen Manager looking to take the helm of the culinary operations at a historic, high-volume craft brewery in the suburbs south of Baltimore. Positioned as the area's pioneer in craft brewing, this concept offers a rare combination of rich brewing heritage, active retail and distribution channels, and an upcoming tasting room launch.

This role requires a proactive, composed, and culinary-driven leader who brings fresh initiative, purchasing expertise, and a calm demeanor under pressure. The Kitchen Manager leads a dedicated back-of-house team that oversees a streamlined, scratch-made menu featuring artisanal pizzas. The ideal leader thrives on operational structure—managing high-volume food production generating $40,000-$50,000 weekly while seamlessly executing food for events and high-traffic tasting room service. If you're looking for a rewarding professional challenge, this might be it!

Responsibilities

• Drive Culinary Excellence: Bring a sharp eye for quality control and manage daily kitchen execution for a focused menu of 18-20 scratch items, with an emphasis on high-quality pizza production.
• Master Scratch Pizza Operations: Operate and maintain specialized gas-fired stone pizza deck ovens, ensuring consistent crust quality, proper dough preparation, and efficient line flow during peak rushes.
• Purchasing & Vendor Management: Oversee all BOH purchasing, direct vendor relationships, manage food inventory, and maintain strict food cost controls to maximize profitability.
• Empower a BOH Team: Mentor, train, and direct a kitchen staff of 10 line and prep cooks, fostering a positive, organized, and collaborative kitchen environment through calm, effective leadership.
• Coordinate Event & Tasting Room Service: Collaborate closely with the Event Manager, Front-of-House Managers, and brewery staff to support large events, retail rushes, and the upcoming tasting room expansion.
• Kitchen Hygiene & Safety: Maintain clean-room operational standards across a modern kitchen, ensuring full compliance with health department regulations, sanitation practices, and equipment maintenance.

Qualifications

• Artisanal Pizza Background: Hands-on experience with scratch pizza concepts (e.g., fast-casual or high-volume pizza bars) and familiarity with stone deck or rotating pizza ovens.
• Culinary & Leadership Track Record: Proven kitchen management experience with a steady, calm demeanor and a leadership style that earns team respect through coaching rather than intimidation.
• Vendor & Inventory Skills: Demonstrated strength in purchasing, inventory control, food costing, and vendor negotiations for high-volume food programs.
• Practical Cooking Demonstration: Candidates will be expected to complete a live cooking demonstration as part of the interview process to showcase technique and quality standards.

Compensation: $55,000 - $70,000 per year + Competitive Benefits, Bonus, and PTO.