Kitchen Manager

Troon; Verona (WI); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Healthcare benefits

401(k) with employer match

PTO

Leaves of absence

Job summary

Thirteen Bar & Restaurant in Verona, WI, is seeking a Full-Time Kitchen Manager to lead the on-site kitchen, ensure food quality, and drive cost controls in a fast-paced sports bar setting. As part of Troon, you’ll build repeatable systems and cultivate a strong kitchen culture.

You’ll oversee labor planning, inventory, sanitation, and menu execution while coaching a BOH team to maintain high standards and curb appeal through consistent technique and teamwork.

Responsibilities

• Lead day-to-day kitchen execution and food quality.
• Train, coach, and develop BOH team.
• Manage ordering, inventory, pars, and prep systems.
• Protect food cost and kitchen labor through planning and discipline.
• Maintain high standards for sanitation and safety.

Job description

Thirteen Bar & Restaurant, located in Verona, WI, is pleased to announce an excellent career opportunity for a Full-Time Kitchen Manager! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

The Kitchen Manager (KM) is the on-site leader responsible for kitchen execution, food quality, kitchen culture, and the operational controls that protect profitability. This role is designed for a hands-on operator with strong foundational technique and the ability to build repeatable systems.

Our food must be delicious, visually appealing, and dependable. We prioritize real ingredients, solid technique, and consistent execution.

Core Responsibilities

Food Quality & Execution

• Deliver consistent, high-quality food that is delicious, well-executed, and has curb appeal
• Train and coach cooks on proper technique, timing, seasoning, and station discipline
• Maintain standards for prep, portioning, holding, and plate presentation appropriate for a sports bar setting
• Drive consistency across shifts through checklists, specs, and line setup standards

Kitchen Operations & Cost Controls

• Own kitchen labor planning (with GM alignment) and manage schedules to demand
• Manage ordering, inventory, receiving, and storage standards to minimize waste and shrink
• Maintain accurate pars, recipe/portion standards, and prep plans to protect food cost
• Participate in vendor selection and product changes; propose improvements within ownership approval guardrails

Team Leadership & Culture

• Hire, train, and develop BOH team members (with GM partnership and final alignment)
• Set expectations for cleanliness, urgency, professionalism, and respect
• Create a stable, accountable kitchen environment that retains strong cooks

Sanitation, Safety & Compliance

• Maintain all health department, food safety, and workplace safety standards
• Ensure cleaning schedules, temperature logs, and corrective actions are consistent and documented

Menu Maintenance & Improvement (Strategically Supported)

• Execute an established menu with seasonal tweaks and practical improvements
• When interested, collaborate on new items or refinements with ownership/GM oversight and approval

Time Commitment

This is a full-time leadership role. Hours vary by season and staffing, with the expectation that the KM is present during key service periods and builds systems that reduce chaos, not create it.

Kitchen Manager – Pioneer Pointe [Restaurant Name TBD] (Verona, WI)

We’re a family-owned, community-focused sports bar looking for a Kitchen Manager who can run a disciplined, high-performing kitchen. Our goal is simple: delicious food, consistent execution, and a kitchen team that works clean and smart.

You’ll thrive here if you care about real ingredients and proper technique — but you’re not trying to turn a sports bar into fine dining. Great food with curb appeal, strong systems, and a calm line are the priorities.

What You’ll Do

• Lead day-to-day kitchen execution and food quality
• Train, coach, and develop a reliable BOH team
• Manage ordering, inventory, pars, and prep systems
• Protect food cost and kitchen labor through planning and discipline
• Maintain high standards for sanitation and safety

What We’re Looking For

• Prior Kitchen Manager or senior BOH leadership experience
• Strong fundamentals: seasoning, timing, station management, cleanliness
• Operational mindset: systems, consistency, and cost awareness
• Collaborative leadership style and professional communication

Compensation

$55,000 - $65,000 base salary, plus performance incentives

Benefits & Other Compensation:

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

About Troon:

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities.With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality.Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous,Troon offers professionals the opportunity to grow and succeed within a globally respected organization.Learn more atwww.troon.com.