Kitchen Manager: Lead, Train & Elevate the Kitchen

Social Cantina- 46th & College; Indianapolis (IN); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Bonus potential

PTO

Parental Leave

Health insurance

Dental insurance

Vision insurance

Dining privileges

Job summary

Social Cantina in Indianapolis is seeking a hands-on Kitchen Manager to lead the back-of-house, coach the team, manage food costs, and uphold top food safety standards. This fast-paced role requires ownership of quality, efficiency, and a positive kitchen culture.

You will drive production, inventory control, and training while collaborating with front-of-house leadership to deliver exceptional guest experiences. Strong leadership and ServSafe focus are essential.

Qualifications

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

Responsibilities

• Lead and develop a high-performing kitchen team
• Oversee kitchen operations, food quality, presentation and recipe execution
• Manage inventory, food ordering, vendor relationships and costs
• Maintain food safety, sanitation, and compliance with ServSafe standards
• Create efficient schedules and control labor costs, ensure a clean, organized kitchen
• Collaborate with FOH leadership to deliver timely guest experiences and improve efficiency

Skills

Team Leadership

Food Safety

Inventory Management

Labor Controls

Operational Excellence

Education

ServSafe Manager Certification

Job description

Social Cantina in Indianapolis is seeking a hands-on Kitchen Manager to lead the back-of-house, coach the team, manage food costs, and uphold top food safety standards. This fast-paced role requires ownership of quality, efficiency, and a positive kitchen culture.

You will drive production, inventory control, and training while collaborating with front-of-house leadership to deliver exceptional guest experiences. Strong leadership and ServSafe focus are essential.