Kitchen Manager: Lead a High-Volume Scratch Kitchen

Cooper's Hawk Winery; Woodbridge (VA); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Dining and wine discounts

Monthly wine tasting for two

Medical, dental, vision & telehealth

401(k) with company match

Health & Flexible Savings Accounts

Life and AD&D insurance

Paid parental leave

Paid time off

Career development opportunities

Job summary

Cooper’s Hawk Winery is seeking a Kitchen Manager to lead and optimize our fast-paced, scratch kitchen. You will partner with the Executive Kitchen Manager to deliver hospitality experiences while coaching team members and ensuring high food quality that pairs with our wines.

The role oversees kitchen departments, upholds safety standards, and drives operational success through effective inventory, scheduling, and menu rollouts. Strong leadership and communication are essential.

Qualifications

• 1–2 years of supervisory experience in a high-volume kitchen.
• Scratch kitchen experience preferred.
• Excellent verbal and written communication skills.

Responsibilities

• Oversee 1–2 kitchen departments including dish, prep, and/or line.
• Hire, train, and develop hourly kitchen team members.
• Ensure adherence to food safety, sanitation, and kitchen policies.
• Drive financial and operational results through prep and line knowledge.
• Lead department meetings and coach team members.
• Foster collaboration between kitchen and front-of-house teams.

Skills

Supervisory experience

English communication

Financial acumen

Education

ServSafe certification

State/local licensing

Tools

Microsoft Office Suite

Job description

Cooper’s Hawk Winery is seeking a Kitchen Manager to lead and optimize our fast-paced, scratch kitchen. You will partner with the Executive Kitchen Manager to deliver hospitality experiences while coaching team members and ensuring high food quality that pairs with our wines.

The role oversees kitchen departments, upholds safety standards, and drives operational success through effective inventory, scheduling, and menu rollouts. Strong leadership and communication are essential.