Lead Kitchen Manager - High-Volume Scratch Kitchen

Cooper's Hawk Winery and Restaurants; Rockville (MD); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Dining discount

Wine discount

Wine club tasting

Health benefits

401(k)

Flexible Health Savings Accounts

Paid parental leave

Paid time off

Team member relief program

Wellness programs

Career development

Job summary

Cooper’s Hawk Winery and Restaurants is seeking a Kitchen Manager to lead a fast-paced, scratch kitchen and collaborate with the Executive Kitchen Manager to ensure exceptional guest experiences. You will drive culinary execution, train hourly Team Members, and uphold food safety and standards.

The role requires 1–2 years of supervisory kitchen experience, strong communication, and the ability to work 50–60 hours weekly. Eligible benefits include health, 401(k), and dining discounts.

Qualifications

• 1-2 years supervisory experience in high-volume full-service kitchen.
• Scratch kitchen experience preferred.
• Excellent verbal and written communication in English.
• Must be 21+ years old.
• Able to lift up to 50 lbs and stand 10+ hours.

Responsibilities

• Oversee 1–2 kitchen departments including dish, prep, and/or line.
• Maintain a professional image and uphold Cooper’s Hawk culinary and safety standards.
• Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized.
• Help execute new menu roll-outs, kitchen initiatives, and private events, including monthly Wine Club dinners.

Skills

Supervisory experience

High-volume kitchen

English communication

Food safety

Microsoft Office

Education

ServSafe certification

Tools

POS systems

Inventory systems

Scheduling software

Microsoft Office

Job description

Cooper’s Hawk Winery and Restaurants is seeking a Kitchen Manager to lead a fast-paced, scratch kitchen and collaborate with the Executive Kitchen Manager to ensure exceptional guest experiences. You will drive culinary execution, train hourly Team Members, and uphold food safety and standards.

The role requires 1–2 years of supervisory kitchen experience, strong communication, and the ability to work 50–60 hours weekly. Eligible benefits include health, 401(k), and dining discounts.