Kitchen Manager at Early Bird Night Owl

Carthage, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Mar, 26

Salary

0.0

Posted On

02 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Safety, Inventory Management, Team Leadership, Menu Execution, Training, Communication, Problem Solving, Time Management, Collaboration, Customer Satisfaction, Financial Performance, Organizational Skills, Mentorship, Hospitality, Quality Control

Industry

Hospitality

Description

Description Wisco Taco Foxtrot is searching for a highly organized, team-focused kitchen manager to help launch our new concept opening January 2026. MISSION STATEMENT: At Wisco Taco Foxtrot, our mission is simple: serve up inventive flavors, Wisconsin charm, and laid-back fun; one taco and cocktail at a time. We’re here to bring people together in a vibrant, welcoming space that feels like your favorite hangout. Whether you're staying for hours or just stopping in, WTF is your go-to spot for food, fun, and unforgettable moments. VALUES: Inspire Wonder: • Innovation with Flavor • Surprise & Delight Foster Hospitality: • Inclusive Culture • Home Away from Home Demonstrate Intentionality: • Empathetic Engagement • Anticipatory Service • Ownership Mindset Pursue Excellence: • Exceptional Every Time • Details Matter • Quality First Cultivate Community: • Team Collaboration • Community Connection • Celebrate Often REPORTS TO: General Manager POSITION SUMMARY: The Kitchen Manager plays a critical leadership position, overseeing kitchen staff, food quality, safety standards, inventory, scheduling, and financial performance. The Kitchen Manager is accountable and responsible for the execution of all kitchen-related functions, working closely with the General Manager, vendors, and internal teams to deliver consistent, high-quality food and a positive team culture. As the Kitchen Manager, you will lead by example, maintain a presence on the line to assess and improve operations, and enforce compliance with food safety and human resource policies. You will also play a vital role in menu execution, training staff, and supporting hiring and retention efforts. Success in this role requires strong leadership, attention to detail, and the ability to motivate and mentor a team in a fast-paced, high-volume kitchen. DUTIES AND RESPONSIBILITIES: Back of House Management • Oversee daily kitchen operations, ensuring consistency and adherence to Early Bird Night Owl standards. • Work various line shifts to stay connected with operations and identify areas for improvement. • Monitor food quality and guest satisfaction with attention to detail and timeliness. • Lead by example with professionalism and integrity, fostering open communication across the team and with vendors. Menu Execution • Prepare and execute all food menus, including restaurant, bar, and catering offerings. • Train kitchen staff on recipes and preparation techniques to ensure consistency and quality. • Maintain high standards for presentation and taste in every dish. Financial Performance • Manage all food purchasing and maintain accurate monthly inventory. • Assist with kitchen scheduling and labor management to align with budgetary goals. • Monitor staffing levels and labor costs to support operational and financial efficiency. Health and Safety Standards • Enforce all food safety policies, ensuring compliance with FDA and Health Department guidelines. • Oversee proper inventory storage and rotation to maintain freshness and minimize waste. • Implement and uphold cleanliness standards and recommend process improvements as needed. • Support and enforce HR policies related to kitchen staff performance and conduct. Team Hiring, Retention, and Mentorship • Collaborate with the General Manager in recruiting, hiring, and onboarding new team members. • Foster a positive kitchen culture focused on growth, collaboration, and accountability. • Lead ongoing training and development initiatives to retain top talent and promote from within. Requirements QUALIFICATIONS: • Minimum 2 years of professional kitchen experience (prep, cooking, ordering, inventory). • At least 1 year in a kitchen leadership or supervisory role. • Proven leadership skills with a collaborative and motivating management style. • Ability to obtain Food Handlers and TIPS Certification within six months of hire. • High integrity and a proactive, hands-on approach to problem-solving. • Excellent organizational and time management skills. • Strong interpersonal and communication skills (verbal and written). *Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays EDUCATION: High School Diploma / GED required Degree or training in Culinary Arts, Hospitality or related field preferred PHYSICAL ABLITIES: • Ability to be on your feet and alert for extended periods of time • Ability to lift up to 35 lbs. as needed • Continuous use of hands and arms • Continuous bending, reaching, and twisting Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Responsibilities

The Kitchen Manager oversees kitchen staff, food quality, safety standards, inventory, scheduling, and financial performance. They lead by example, maintain a presence on the line, and enforce compliance with food safety and HR policies.