Kitchen Manager: Lead Culinary Team to Consistency

Enidchamber; Enid, Northern (OK, KY); Hybrid; USD 45,000 - 65,000; Full time

Job summary

Bricktown Brewery seeks a Kitchen Manager to lead all kitchen team members, ensuring quality, timely meals and a clean, compliant kitchen. You will interview, train, and coach staff, coordinate with Culinary on menu changes, and enforce safety and cost controls.

Responsibilities include daily food audits, scheduling, and collaboration in weekly manager meetings to address issues and improve operations.

Qualifications

• Minimum of 2 years restaurant experience required.
• Minimum of 1 year restaurant management experience preferred.
• Must be at least 21 years of age.

Responsibilities

• Provide direction and leadership for all Kitchen Team Members to ensure quality food served in a timely manner.
• Interview, hire, train, evaluate, and coach kitchen staff in food production, principles and practices.
• Partner with Culinary department to roll out menu changes.
• Conduct daily food audits to check flavor, appearance, consistency and temperature.
• Schedule kitchen staff based on business forecasts and budget, delegating duties daily.
• Control food costs through purchasing specs, weekly inventory, storage and waste control.
• Ensure health department standards for safe handling and compliance with procedures and time guidelines.
• Ensure equipment is operated safely and that OSHA regulations are followed.
• Sign off BOH team members at end of shifts and participate in weekly manager meetings.

Skills

Guest service

Communication

Menu knowledge

Coaching

Budgeting

Decision making

Food safety

Time management

POS/Excel

Tools

Ctuit

Aloha POS

Excel

Word

Chef Pad

Outlook

Job description

Bricktown Brewery seeks a Kitchen Manager to lead all kitchen team members, ensuring quality, timely meals and a clean, compliant kitchen. You will interview, train, and coach staff, coordinate with Culinary on menu changes, and enforce safety and cost controls.

Responsibilities include daily food audits, scheduling, and collaboration in weekly manager meetings to address issues and improve operations.