Leadership Team Culinary

Red Door Woodfired Grill; Omaha (NE); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive pay + quarterly bonus

Paid Time Off

Business Casual Work Attire

Meal Discount

Job summary

A leading dining establishment in Omaha is seeking a Kitchen Manager to oversee culinary operations and ensure high standards of quality and service. The role requires strong leadership, effective communication, and a commitment to training and developing kitchen staff. Key responsibilities include managing kitchen flow, overseeing food preparation, and maintaining a clean and organized kitchen. This is a salaried position with performance-based earning potential and comprehensive benefits including medical, life insurance, and a 401(k) plan.

Qualifications

• Proven experience in culinary leadership roles.
• Strong communication skills and ability to lead a team.
• Experience with inventory management and cost control.

Responsibilities

• Lead daily kitchen operations ensuring efficiency and quality.
• Oversee food preparation to maintain standards.
• Supervise and mentor culinary team members.

Skills

Culinary leadership

Team development

Operational management

Food quality control

Job description

************** AKSARBEN – Opening April 2026!! **************

Your Role at Red Door Woodfired Grill

At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint.

Reporting directly to the Culinary Partner, the Kitchen Manager supports all back‑of‑house operations with a focus on execution, team development, and consistency. This role leads by example—balancing hands‑on cooking, coaching, and organization to uphold Red Door’s commitment to scratch‑made quality, smooth service, and memorable guest experiences.

The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door’s standards are executed with precision, care, and passion every shift.

Path of Progression

This is a salaried leadership position with performance‑based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence—qualities that open the door to future partnership opportunities within the Red Door family.

Benefits Offered For all Full‑time Restaurant Managers

• Medical, Dental, Vision & Pharmacy Benefits
• Company-provided Life Insurance & AD&D Insurance
• Short‑Term Disability
• 401(k) With Employer Match (age 21 & older)

Perks & Rewards

• Competitive pay + quarterly bonus
• Paid Time Off
• Business Casual Work Attire
• Meal Discount

YOUR IMPACT AND RESPONSIBILITIES

Culinary Leadership & Operations

• Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality.
• Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines.
• Conduct line checks, station setups, and shift walk‑throughs to maintain readiness and excellence.
• Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction.
• Maintain cleanliness, sanitation, and organization in all kitchen areas.
• Oversee proper storage, labeling, and rotation of all products.
• Support the maintenance and care of all kitchen equipment.

Team Development & Training

• Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork.
• Assist with recruiting, onboarding, and developing new culinary team members.
• Provide daily feedback, coaching, and recognition to strengthen team performance.
• Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities.
• Lead by example—modeling consistency, integrity, and genuine hospitality.

Operational Standards & Financial Responsibility

• Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls.
• Monitor food quality, waste, and portioning to maintain food cost goals.
• Support scheduling, labor planning, and daily prep levels based on business volume and forecasts.
• Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns.
• Uphold all safety, sanitation, and compliance standards.

Cross‑Department Collaboration

• Partner with front‑of‑house leadership to ensure smooth coordination between kitchen and service teams.
• Maintain open and professional communication to support timely, accurate, and guest satisfaction.
• Foster teamwork across departments to ensure Red Door’s brand promise is delivered on every plate.

QUALIFICATIONS

What Success Looks Like

• Every shift runs smoothly, with efficient communication and teamwork.
• Dishes are executed consistently and presented to Red Door standards.
• The kitchen team feels supported, trained, and motivated.
• Labor, waste, and food cost goals are achieved through smart, proactive management.