Private Club Kitchen Leader | Operations & Team

The Bridgewater Club LLC; Carmel (IN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Paid time off

Meals provided

Professional development

Job summary

The Bridgewater Club LLC in Carmel, Indiana is seeking a Kitchen Manager to lead daily kitchen operations, ensuring top quality, safety, and smooth service for member dining and events.

You will supervise cooks and staff, coordinate with culinary leadership, manage prep, inventory, and sanitation, and uphold club standards in a high-volume, private club environment.

Flexibility to work nights, weekends, and holiday events is required, with opportunities for professional development.

Qualifications

• 3+ years in culinary/kitchen operations in private clubs, upscale restaurants, hotels, or multi-outlet environments.
• Prior supervisory or lead cook experience strongly preferred.
• Strong understanding of kitchen organization, sanitation, food safety, prep systems, inventory control, and service execution.
• Ability to lead by example, communicate clearly, and support a positive team culture.
• Excellent organization, follow-through, problem-solving, and time-management skills.
• ServSafe Manager certification preferred, or ability to obtain within 60 days.
• Ability to work flexible hours, including nights, weekends, holidays, and event-heavy periods.

Responsibilities

• Support daily kitchen operations across dining venues and events.
• Ensure stations are set, stocked, organized, and ready for service.
• Monitor prep lists and production timelines for smooth service.
• Assist culinary leadership with line checks, product quality reviews, and follow-up.
• Maintain standards for preparation, presentation, and portioning.

Skills

Team leadership

Communication

Organization

Time management

Sanitation knowledge

Job description

The Bridgewater Club LLC in Carmel, Indiana is seeking a Kitchen Manager to lead daily kitchen operations, ensuring top quality, safety, and smooth service for member dining and events.

You will supervise cooks and staff, coordinate with culinary leadership, manage prep, inventory, and sanitation, and uphold club standards in a high-volume, private club environment.

Flexibility to work nights, weekends, and holiday events is required, with opportunities for professional development.