Kitchen Manager at Warped Wing Brewing Co

Huber Heights, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

0.0

Posted On

10 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Culinary Leadership, Food Cost Control, Menu Planning, Inventory Management, Staff Training, Food Safety Compliance, Recipe Development, Waste Reduction, High-Volume Operations, Scheduling, Sanitation Standards

Industry

Food and Beverage Services

Description

Description Always Seeking Great Talent! We accept applications year-round to build a pipeline of passionate hospitality and culinary professionals. While we may not have an immediate opening for this specific role today, we review all applications. If your background and energy align with what we’re looking for, we will keep your resume on file and reach out when an opportunity arises! About Warped Wing Brewing Company & Smokery Our menu showcases a fusion of traditional American BBQ with a warped twist, naturally. We’re not afraid to experiment, yet our menu is approachable enough to please any palate. We combine the time-honored smoking techniques with the same quality & care of our beers, and we think that’s what makes us stand out. But, we’re not just any restaurant – we’re a gathering place & experience. Whether you’re a smoked meat aficionado or just starting your culinary journey – our warped take on tradition promises an experience that transcends the ordinary. Summary At Warped Wing, we are more than just a brewery; we are a culinary destination centered on our Smokery. The Kitchen Manager is a highly hands-on leadership position. You will balance high-level leadership responsibilities with active kitchen execution. You must be fully prepared to support your team on the line and seamlessly step into broader management duties whenever the business requires it. Key Responsibilities Manage daily kitchen operations, overseeing the food preparation and cooking process to ensure service execution is seamless. Maintain high standards for meal presentation, including ensuring that all dishes are prepared to the highest quality and presentation standards. Oversee the kitchen staff, including hiring, training, and managing employee schedules. Order materials, supplies, and ingredients based on demand. Ensure strict recipe adherence and portion accuracy. Drive food cost control and waste reduction initiatives. Collaborate with the leadership team to develop menus, plan specials, and manage food costs. Ensure that all kitchen operations comply with food safety regulations and standards. Maintain health inspection readiness and strict sanitation compliance at all times. Manage inventory, including ordering supplies and monitoring kitchen equipment and appliances to ensure they are in good working order. Handle any issues that may arise in the kitchen, including customer complaints, staff conflicts, and equipment malfunctions. Assist with special events, releases and other events. Communicate effectively with staff, management, and customers to ensure a positive and efficient kitchen environment. Requirements Proven experience as a Kitchen Manager or Executive Chef in a high-volume restaurant or hospitality establishment. Culinary degree or equivalent certification preferred. Strong leadership and management skills, with the ability to motivate and inspire a team. Excellent communication and interpersonal skills. Extensive knowledge of food safety, sanitation, and kitchen operations. Ability to multitask, prioritize tasks, and work efficiently under pressure. Proficiency in menu planning, recipe development, and cost control. Familiarity with kitchen equipment and cooking techniques. Flexibility to work evenings, weekends, and holidays as required. ServSafe or similar food safety certification preferred (or willingness to obtain) Physical Requirements Occasionally Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like. Constantly Moving self in different positions to accomplish tasks in various environments including tight and confined spaces. Constantly Remaining in a stationary position, often standing or sitting for prolonged periods. Constantly Moving about to accomplish tasks or moving from one worksite to another. Constantly Communicating with others to exchange information. Constantly Repeating motions that may include the wrists, hands and/or fingers. Occasionally Operating machinery and/or power tools. Occasionally Operating motor vehicles or heavy equipment. Constantly Assessing the accuracy, neatness and thoroughness of the work assigned. Constantly Sedentary work that primarily involves sitting/standing. Occasionally Light work that includes moving objects up to 20 pounds. Occasionally Medium work that includes moving objects up to 50 pounds. Occasionally Heavy work that includes moving objects up to 100 pounds or more Environmental Conditions Occasionally Low temperatures Occasionally High temperatures Occasionally Outdoor elements such as precipitation and wind Constantly Noisy environments Occasionally Hazardous conditions Never Poor ventilation Occasionally Small and/or enclosed spaces

Responsibilities

Manage daily kitchen operations and staff to ensure seamless service execution and high meal presentation standards. Balance high-level leadership duties with hands-on support on the cooking line and food cost management.