Kitchen Manager: Lead High-Volume Kitchen & Team Growth

The Tap- Bloomington, IN; Bloomington (IN); On-site; USD 50,000 - 58,000; Full time

Benefits offered by this job

Quarterly bonus potential

Parking stipend

Complimentary dining at FHG locations

401(k) with company match

Medical, dental, vision, life benefits

Wellness program

Professional development

Job summary

The Tap at Finney Hospitality Group is seeking a Kitchen Manager to lead the heart of our busy restaurant. You will drive food quality, develop your team, manage costs, and ensure the kitchen is ready to deliver every shift.

This hands-on leadership role emphasizes building systems, coaching staff, and maintaining a culture where the team takes pride in excellence. Collaborate with General Manager and leadership to keep operations efficient and guests happy.

Qualifications

• 1+ years of kitchen leadership or management experience.
• High-volume restaurant experience strongly preferred.
• ServSafe Manager Certification or ability to obtain certification.
• Bilingual Spanish/English is a plus.
• Flexibility to work nights, weekends, holidays, and other shifts based on restaurant needs.

Responsibilities

• Lead from the front; recruit, onboard, train, coach, and develop kitchen team members.
• Build a strong, accountable team that works well together during peak times.
• Set clear expectations and provide constructive feedback.
• Oversee food quality, consistency, portioning, and presentation.
• Lead kitchen execution during service and monitor ticket times with FOH.
• Collaborate with leadership on menu updates and new items.
• Manage ordering, inventory counts, and kitchen costs.
• Maintain a clean, safe, and organized kitchen; ensure food safety standards.

Skills

Kitchen leadership

High-volume ops

Team development

Coaching

Communication

Problem solving

Education

ServSafe Manager Certification (preferred)

Job description

The Tap at Finney Hospitality Group is seeking a Kitchen Manager to lead the heart of our busy restaurant. You will drive food quality, develop your team, manage costs, and ensure the kitchen is ready to deliver every shift.

This hands-on leadership role emphasizes building systems, coaching staff, and maintaining a culture where the team takes pride in excellence. Collaborate with General Manager and leadership to keep operations efficient and guests happy.