Manager

Workstream; Greencastle (IN); On-site; USD 50,000 - 65,000; Full time

Job summary

Buffalo Wild Wings is seeking a Kitchen Manager in a fast-paced sports bar environment. You will lead kitchen operations, mentor a large team, ensure top quality and safety, and drive cost control while delivering a best-in-class guest experience.

The role emphasizes staffing, scheduling, menu execution, and adherence to health regulations in a dynamic, high-volume setting.

Qualifications

• Minimum 2 years of experience in food and alcohol service.
• ServSafe certification required.
• Experience managing teams of 30 or more employees.
• High-volume, full-service restaurant operations experience.

Responsibilities

• Hire, train, coach, and supervise kitchen staff.
• Create schedules and assign responsibilities for efficient operations.
• Maintain food quality, safety, and presentation to company standards.
• Monitor inventory, food costs, labor costs, and waste.
• Ensure health & safety compliance and proper equipment maintenance.
• Collaborate with front-of-house to deliver a seamless guest experience.

Skills

Kitchen management

Food safety

Team leadership

Staff development

Scheduling

Job description

Kitchen Manager

If you thrive in a fun, high-energy environment and want to grow with a nationally recognized sports bar brand where the game is always on, we invite you to bring your passion and leadership to our team.

We are a high-volume sports bar delivering the ultimate fan experience with wings, beer, and sports. Our Kitchen Managers play a critical role in leading kitchen operations, developing team members, maintaining high food quality standards, and driving operational success in a fast-paced environment.

If you have a passion for great food, strong leadership skills, and the ability to perform under pressure, we want to hear from you.

Position Summary

The Kitchen Manager oversees all aspects of kitchen operations, including food preparation, inventory management, staffing, scheduling, food safety, and cost control. This role is responsible for ensuring a high-quality guest experience while maintaining operational excellence and compliance with all health and safety standards.

Key Responsibilities

Leadership & Staff Management

• Hire, train, coach, and supervise kitchen team members, including cooks and dishwashers
• Create schedules and assign responsibilities to ensure efficient operations
• Conduct performance evaluations and provide ongoing coaching and development
• Foster a positive, team-oriented work environment

Food Quality & Kitchen Operations

• Ensure food quality, consistency, and presentation meet company standards
• Maintain cleanliness, organization, and functionality of kitchen equipment and workspaces
• Partner with management to introduce and execute new menu items
• Ensure efficient ticket times and smooth kitchen operations during peak hours

Inventory & Cost Control

• Monitor inventory levels and order supplies as needed
• Manage food costs, labor costs, and waste to achieve budget goals
• Ensure proper food storage and rotation procedures are followed
• Conduct regular inventory counts and maintain vendor relationships

Health & Safety Compliance

• Enforce food safety, sanitation, and workplace safety standards
• Maintain compliance with all local health department regulations
• Ensure kitchen equipment is cleaned and properly maintained
• Promote a safe and sanitary working environment for all employees

Guest Experience

• Collaborate with front-of-house teams to resolve guest concerns promptly
• Support a seamless flow of food from kitchen to table
• Contribute to an exceptional dining experience through operational excellence

Qualifications

• Minimum 2 years of experience in food and alcohol service
• Previous experience as a Kitchen Manager, Head Chef, or similar leadership role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation practices
• ServSafe certification required
• EcoSure experience preferred
• Experience managing teams of 30 or more employees
• Experience in high-volume, full-service restaurant operations
• Average weekly sales volume management experience of at least $35,000 preferred
• Strong leadership, organizational, communication, and problem-solving skills
• Ability to work flexible hours, including nights, weekends, and holidays

Additional Requirements

• Highly motivated, self-directed, and results-oriented
• Strong attention to detail and organizational skills
• Ability to manage multiple priorities in a fast-paced environment
• Professional written and verbal communication skillsAbility to maintain confidentiality and enforce company policies
• Intermediate computer proficiency required

IT ALL STARTED 35 YEARS AGO WITH TWO GUYS DRIVEN BY HUNGER
The year was 1982.
Jim Disbrow and Scott Lowery had recently moved to Ohio from Buffalo, New York. All was fine until one day when the two were craving wings. Not just ordinary wings, but authentic Buffalo, New York-style chicken wings. With none to be found nearby, Jim and Scott had two choices: road trip to New York, or open a wing joint close to home. Lucky for us, they chose the latter. Hence, the beginning of Buffalo Wild Wings & Weck, now Buffalo Wild Wings®, the welcoming neighborhood atmosphere with a front-row seat for every sports fan that offers 21 mouth-watering signature sauces and seasonings.