Kitchen Manager

Warped Wing; Springboro (OH); On-site; USD 48,000 - 60,000; Full time

Job summary

Warped Wing in Springboro, Ohio, is seeking a Kitchen Manager to oversee daily kitchen operations and maintain high standards of meal presentation and food safety. This hands-on leadership role requires proven experience in a high-volume restaurant, strong management skills, and effective communication. Responsibilities include managing the kitchen staff, ensuring compliance with food safety regulations, and collaborating on menu development. The ideal candidate will have a culinary degree and the flexibility to work evenings and weekends.

Qualifications

• Proven experience as a Kitchen Manager or Executive Chef in a high-volume restaurant.
• Strong leadership and management skills to motivate a team.
• Extensive knowledge of food safety and kitchen operations.

Responsibilities

• Manage daily kitchen operations with a focus on seamless execution.
• Oversee the kitchen staff, including hiring and training.
• Collaborate with leadership to develop menus and manage food costs.

Skills

Leadership skills

Communication skills

Knowledge of food safety

Multitasking ability

Menu planning

Education

Culinary degree or equivalent certification

Job description

Summary

At Warped Wing, we are more than just a brewery; we are a culinary destination centered on our Smokery. The Kitchen Manager is a highly hands‑on leadership position. You will balance high‑level leadership responsibilities with active kitchen execution. You must be fully prepared to support your team on the line and seamlessly step into broader management duties whenever the business requires it.

Key Responsibilities

• Manage daily kitchen operations, overseeing the food preparation and cooking process to ensure service execution is seamless.


• Maintain high standards for meal presentation, including ensuring that all dishes are prepared to the highest quality and presentation standards.


• Oversee the kitchen staff, including hiring, training, and managing employee schedules.


• Order materials, supplies, and ingredients based on demand.


• Ensure strict recipe adherence and portion accuracy.


• Drive food cost control and waste reduction initiatives.


• Collaborate with the leadership team to develop menus, plan specials, and manage food costs.


• Ensure that all kitchen operations comply with food safety regulations and standards.


• Maintain health inspection readiness and strict sanitation compliance at all times.


• Manage inventory, including ordering supplies and monitoring kitchen equipment and appliances to ensure they are in good working order.


• Handle any issues that may arise in the kitchen, including customer complaints, staff conflicts, and equipment malfunctions.


• Assist with special events, releases and other events.


• Communicate effectively with staff, management, and customers to ensure a positive and efficient kitchen environment.

Requirements

• Proven experience as a Kitchen Manager or Executive Chef in a high‑volume restaurant or hospitality establishment.


• Culinary degree or equivalent certification preferred.


• Strong leadership and management skills, with the ability to motivate and inspire a team.


• Excellent communication and interpersonal skills.


• Extensive knowledge of food safety, sanitation, and kitchen operations.


• Ability to multitask, prioritize tasks, and work efficiently under pressure.


• Proficiency in menu planning, recipe development, and cost control.


• Familiarity with kitchen equipment and cooking techniques.


• Flexibility to work evenings, weekends, and holidays as required.


• ServSafe or similar food safety certification preferred (or willingness to obtain)

Physical Requirements

• Occasionally Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like.


• Constantly Moving self in different positions to accomplish tasks in various environments including tight and confined spaces.


• Constantly Remaining in a stationary position, often standing or sitting for prolonged periods.


• Constantly Moving about to accomplish tasks or moving from one worksite to another.


• Constantly Communicating with others to exchange information.


• Constantly Repeating motions that may include the wrists, hands and/or fingers.


• Occasionally Operating machinery and/or power tools.


• Occasionally Operating motor vehicles or heavy equipment.


• Constantly Assessing the accuracy, neatness and thoroughness of the work assigned.


• Constantly Sedentary work that primarily involves sitting/standing.


• Occasionally Light work that includes moving objects up to 20 pounds.


• Occasionally Medium work that includes moving objects up to 50 pounds.


• Occasionally Heavy work that includes moving objects up to 100 pounds or more

Environmental Conditions

• Occasionally Low temperatures


• Occasionally High temperatures


• Occasionally Outdoor elements such as precipitation and wind


• Constantly Noisy environments


• Occasionally Hazardous conditions


• Never Poor ventilation


• Occasionally Small and/or enclosed spaces