Kitchen Manager / Culinary Manager

The Tap- Indianapolis, IN; Indianapolis (IN); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Salary 55k-65k

Paid time off

Health/dental/vision

Dining privileges

Job summary

Finney Hospitality Group is seeking a Kitchen Manager to lead the back-of-house team, manage food costs, and uphold the highest standards of quality, safety, and service. This hands-on role demands leadership, accountability, and a focus on operational excellence across all shifts.

You will coach staff, drive performance, and collaborate with FOH to ensure a seamless guest experience. A ServSafe certification is required or planned, with opportunities for growth within the group.

Qualifications

• Minimum 45 hours per week and open availability for nights, weekends and holidays.
• ServSafe Manager Certification or willingness to obtain.
• Previous kitchen leadership experience in a high-volume restaurant preferred.
• Strong understanding of food safety, inventory management, labor controls and kitchen operations.

Responsibilities

• Lead team development and coaching to deliver excellence across shifts.
• Oversee back-of-house operations, food quality, cost controls and productivity.
• Manage inventory, food ordering, vendor relationships and waste reduction.
• Ensure food safety, sanitation, and compliance with health regulations.
• Analyze performance and implement improvements for consistent results.

Skills

Team Leadership

Food Safety

Inventory Management

Cost Control

Training & Development

Communication

Education

ServSafe Manager Certification

Job description

Ready to lead the heart of the restaurant? As a Kitchen Manager, you'll oversee all back-of-house operations, ensuring every plate meets our standards, every shift runs smoothly, and every team member has the support they need to succeed. From coaching your kitchen team to managing food costs and maintaining food safety, you'll be the driving force behind an exceptional dining experience.

This role is hands-on, fast-paced, and built for leaders who thrive under pressure. You'll be responsible for developing your team, maintaining operational excellence, and creating a positive kitchen culture where accountability, teamwork, and great food come together.

What You'll Be Rockin' Every Day

Team Leadership & Development

• Recruit, hire, train, and develop an exceptional kitchen team
• Coach team members in real time, providing constructive feedback and recognition
• Lead product knowledge, recipe execution, and food safety training
• Foster a positive, respectful, and accountable work environment
• Build future leaders through ongoing development and coaching

Kitchen Operations

• Ensure consistent food quality, presentation, and recipe execution
• Manage daily prep, production, and line execution to keep service running smoothly
• Coordinate with front-of-house leadership to deliver timely, accurate guest experiences
• Support all kitchen stations as needed and lead by example during every shift
• Drive efficiency while maintaining our quality standards

Inventory & Cost Control

• Manage food ordering, inventory, and vendor relationships
• Complete accurate inventory counts and maintain appropriate stock levels
• Monitor food costs, portioning, waste, and yields to achieve financial goals
• Identify opportunities to improve efficiency and reduce unnecessary costs

Food Safety & Compliance

• Maintain the highest standards of food safety, sanitation, and cleanliness
• Ensure compliance with ServSafe standards, health department regulations, and company policies
• Conduct regular equipment inspections and report maintenance concerns promptly
• Keep accurate temperature logs, cleaning schedules, and food safety documentation

Operational Excellence

• Create efficient kitchen schedules while managing labor costs
• Ensure the kitchen is organized, clean, and ready for every shift
• Communicate effectively with restaurant leadership to solve challenges quickly
• Analyze kitchen performance and implement improvements that drive results
• Help create an environment where teamwork, accountability, and consistency are the standard

Requirements (A.K.A. The Basics)

• Work at least 45 hours per week
• Open availability, including nights, weekends, and holidays
• ServSafe Manager Certification (or willingness to obtain)
• Previous kitchen leadership experience in a high-volume restaurant preferred
• Strong understanding of food safety, inventory management, labor controls, and kitchen operations
• Attend FHG professional development meetings and leadership training

What's in It for You?

• A dynamic, people-first culture that values strong leadership and continuous improvement
• A clear path for career growth and advancement within Finney Hospitality Group
• The opportunity to lead a talented team while making a real impact on restaurant success

Perks & Pay

Salary: $55,000–$65,000 (based on experience) + Bonus potential

Time Off: PTO available according to company policy

Benefits: Health, dental, and vision insurance

Dining Privileges: Enjoy meals at any FHG restaurant—on us!