Kitchen Manager: Lead a Bold New Full‑Service Menu

Barrel One Collective; Boston (MA); On-site; USD 70,000 - 90,000; Full time

Job summary

Harpoon Beer Hall in Boston's Seaport is launching its first-ever full-service food program—and we're looking for a Kitchen Manager to lead the charge. This is a unique opportunity to shape the culinary identity of a flagship location while joining a fast-paced, high-energy team.

You'll build and lead a high-performing culinary team, oversee back-of-house ops, collaborate with front-of-house, hospitality, and events teams, and balance creative vision with operational discipline.

Qualifications

• 3–5+ years of experience managing high-volume, full-service kitchens.
• Hands-on, organized, and calm under pressure.
• Skilled in food costing, prep planning, scheduling, and inventory management.
• Tech-savvy with tools like Restaurant365, Toast, and Sling.
• Available to work nights, weekends, and peak business hours.

Responsibilities

• Build, lead, and coach a dynamic kitchen team in line with Barrel One Collective's values.
• Develop and execute a new full-service menu from scratch alongside our Culinary Director and VP of Hospitality.
• Set the standard on the line during peak service-pacing, plating, and leading with presence.
• Oversee BOH systems, including labor management, inventory, food cost, and purchasing.
• Maintain top-tier food safety, cleanliness, and compliance standards at all times.
• Collaborate across departments to support events, activations, and guest experience excellence.

Skills

Kitchen leadership

Team development

Food cost management

Inventory management

Operational discipline

Restaurant tech

Tools

Restaurant365

Toast

Sling

Job description

Harpoon Beer Hall in Boston's Seaport is launching its first-ever full-service food program—and we're looking for a Kitchen Manager to lead the charge. This is a unique opportunity to shape the culinary identity of a flagship location while joining a fast-paced, high-energy team.

You'll build and lead a high-performing culinary team, oversee back-of-house ops, collaborate with front-of-house, hospitality, and events teams, and balance creative vision with operational discipline.