Lead Kitchen Manager — Craft Brewery & Seasonal Menu

Barrel One Collective; Bridgewater (VT); On-site; USD 55,000 - 75,000; Full time

Job summary

Barrel One Collective, the team behind Long Trail Brewery, seeks a Kitchen Manager to lead back-of-house operations at our Bridgewater, VT restaurant. You’ll shape the food program, mentor a high-energy kitchen staff, and partner with the front-of-house team to deliver guest-first experiences.

You’ll design seasonal menus, manage food costs, ensure health & safety compliance, and drive training, accountability, and growth.

Qualifications

• 2+ years of kitchen management in a high-volume setting.
• Strong foundation in scratch cooking and seasonal menus.
• Budgeting, food cost tracking, and vendor management experience.
• Leadership ability to coach diverse kitchen teams.
• ServSafe certification or willingness to obtain.

Responsibilities

• Hire, train, and lead a high-performing kitchen team with a focus on quality and service.
• Design and execute seasonal menus that balance creativity with operations.
• Lead daily kitchen operations with a hands-on, people-first approach.
• Develop training plans and clear expectations to promote growth and accountability.
• Maintain food costs through smart inventory management and vendor partnerships.
• Manage labor and scheduling for operational efficiency.
• Ensure health department compliance and sanitation standards.
• Lead prep and production systems to maximize consistency and minimize waste.
• Collaborate with FOH to ensure smooth kitchen-to-dining flow and fast ticket times.
• Support events and beer dinners with strong culinary execution.
• Promote thoughtful food and beer pairings with brewing and front-of-house teams.

Skills

Leadership

Food cost management

Staff training

Menu development

Food safety

Education

ServSafe certification

Job description

Barrel One Collective, the team behind Long Trail Brewery, seeks a Kitchen Manager to lead back-of-house operations at our Bridgewater, VT restaurant. You’ll shape the food program, mentor a high-energy kitchen staff, and partner with the front-of-house team to deliver guest-first experiences.

You’ll design seasonal menus, manage food costs, ensure health & safety compliance, and drive training, accountability, and growth.