Lead Kitchen Manager — High-Volume, Wine-Paired Cuisine

Cooper's Hawk Winery and Restaurants; Oak Park (IL); On-site; USD 57,000 - 65,000; Full time

Benefits offered by this job

Dining discount 50%

Wine discount 40%

Monthly wine tasting for two

Medical, dental, vision, telehealth

401(k) with company match

Health Savings Accounts

Long-Term Disability

Paid parental leave

Paid time off

Team member relief program

Wellness support

Everyday Benefits program

Referral bonuses

Job summary

Cooper’s Hawk Winery and Restaurants is seeking a proactive Kitchen Manager to lead a fast-paced scratch kitchen, ensuring top-quality dishes paired with our wines. You will collaborate with the Executive Kitchen Manager to coach hourly Team Members and uphold safety and food standards, driving guest satisfaction and financial results.

You will oversee 1–2 kitchen departments, implement menu rollouts, manage inventory, and contribute to private events including Wine Club dinners, while modeling

Qualifications

• 1–2 years of supervisory experience in a high-volume kitchen.
• Excellent verbal and written communication skills.
• Minimum age 21 and ability to read/communicate in English.
• Demonstrates financial acumen.
• Proficient in Microsoft Office Suite; ServSafe certification preferred.

Responsibilities

• Oversee 1–2 kitchen departments (dish, prep, line).
• Maintain professional image and safety standards.
• Use POS, scheduling, inventory systems and MS Office to stay organized.
• Assist with new menu roll-outs and private events (Wine Club dinners).

Skills

Supervisory experience

Communication skills

English proficiency

Financial acumen

Microsoft Office

Education

ServSafe Certification

Tools

Microsoft Office Suite

Job description

Cooper’s Hawk Winery and Restaurants is seeking a proactive Kitchen Manager to lead a fast-paced scratch kitchen, ensuring top-quality dishes paired with our wines. You will collaborate with the Executive Kitchen Manager to coach hourly Team Members and uphold safety and food standards, driving guest satisfaction and financial results.

You will oversee 1–2 kitchen departments, implement menu rollouts, manage inventory, and contribute to private events including Wine Club dinners, while modeling