Kitchen Manager
Position Summary:
The Kitchen Manager oversees and participates in all culinary operations for the Free Range Brewing food program (based out of a permanently installed mobile food unit); this includes leading on-site service. The role ensures food quality, inventory management, and team scheduling, training and supervision while supporting a locally sourced menu. Potential for creative exploration commensurate with experience and personal skillset.
Key Responsibilities:
- Lead day-to-day kitchen operations in the kitchen
- Execute and manage prep production in the kitchen
- Maintain consistency and quality of all menu items
- Order product weekly from approved vendors and track inventory
- Create and execute rotating seasonal specials using local ingredients
- Hire, train and supervise line cooks and prep staff
- Enforce sanitation and food safety protocols
- Maintain kitchen equipment and cleanliness
- Collaborate with ownership on labor efficiency, menu development, and scheduling
Qualifications:
- 3+ years professional line cooking experience; 1+ year in a leadership or kitchen manager role preferred
- Strong organizational and communication skills
- Experience working in small kitchens and managing multi-site operations
- Knowledge of local sourcing and seasonal cooking preferred
- ServSafe Manager Certification (or ability to obtain within 30 days)
Physical Requirements:
- Ability to work long, active shifts standing, stooping and moving in a compact space.
- Ability to lift 30+ lbs.
- High capability to work in a, hot or cold environment, particularly during peak summer and winter months.
- Ability to move fast and still retain precise movement for food preparation and service.
Compensation:
- $45,000 - $50,000 annual salary range - commensurate with experience
- PTO
- Paid Training
- Staff Discounts
