Kitchen Manager

ROLE OVERVIEW & JOB DESCRIPTION

The Kitchen Manager (KM) is the on-site leader responsible for kitchen execution, food quality, kitchen culture, and the operational controls that protect profitability. This role is designed for a hands-on operator with strong foundational technique and the ability to build repeatable systems. Our food must be delicious, visually appealing, and dependable. We prioritize real ingredients, solid technique, and consistent execution. Core Responsibilities Food Quality & Execution Deliver consistent, high-quality food that is delicious, well-executed, and has curb appeal Train and coach cooks on proper technique, timing, seasoning, and station discipline Maintain standards for prep, portioning, holding, and plate presentation appropriate for a sports bar setting Drive consistency across shifts through checklists, specs, and line setup standards Kitchen Operations & Cost Controls Own kitchen labor planning (with GM alignment) and manage schedules to demand Manage ordering, inventory, receiving, and storage standards to minimize waste and shrink Maintain accurate pars, recipe/portion standards, and prep plans to protect food cost Participate in vendor selection and product changes; propose improvements within ownership approval guardrails Team Leadership & Culture Hire, train, and develop BOH team members (with GM partnership and final alignment) Set expectations for cleanliness, urgency, professionalism, and respect Create a stable, accountable kitchen environment that retains strong cooks Sanitation, Safety & Compliance Maintain all health department, food safety, and workplace safety standards Ensure cleaning schedules, temperature logs, and corrective actions are consistent and documented Menu Maintenance & Improvement (Strategically Supported) Execute an established menu with seasonal tweaks and practical improvements When interested, collaborate on new items or refinements with ownership/GM oversight and approval Time Commitment This is a full-time leadership role. Hours vary by season and staffing, with the expectation that the KM is present during key service periods and builds systems that reduce chaos, not create it.

JOB POST

Kitchen Manager - Pioneer Pointe [Restaurant Name TBD] (Verona, WI) We're a family-owned, community-focused sports bar looking for a Kitchen Manager who can run a disciplined, high-performing kitchen.

Our goal is simple:

delicious food, consistent execution, and a kitchen team that works clean and smart. You'll thrive here if you care about real ingredients and proper technique — but you're not trying to turn a sports bar into fine dining. Great food with curb appeal, strong systems, and a calm line are the priorities. What You'll Do Lead day-to-day kitchen execution and food quality Train, coach, and develop a reliable BOH team Manage ordering, inventory, pars, and prep systems Protect food cost and kitchen labor through planning and discipline Maintain high standards for sanitation and safety What We're Looking For Prior Kitchen Manager or senior BOH leadership experience Strong fundamentals: seasoning, timing, station management, cleanliness Operational mindset: systems, consistency, and cost awareness Collaborative leadership style and professional communication Compensation $60,000-$70,000 base salary, plus performance incentives

COMPENSATION & ROLE RATIONALE

Why Kitchen Manager This concept requires dependable, high-quality food that supports a community-focused sports bar experience. We want proper technique and real food — without the complexity, overhead, or personality risk of a chef-led model. A Kitchen Manager is the best fit to drive consistent execution, cost discipline, and a stable BOH culture. Role Design (What We Are Paying For) Execution leadership: consistent, delicious food and strong line standards Systems and controls: ordering, inventory, prep planning, portioning, waste reduction Team performance: hiring, training, retention, and accountability in the kitchen Compliance protection: sanitation, safety, and audit readiness Menu creativity is welcome when the KM enjoys it, but it is not the job's core requirement. This keeps the role focused on repeatable performance and profitability.

Recommended Compensation Structure Base Salary:

$60,000-$72,000 Lower end: strong operator who can execute and stabilize Upper end: proven leader who can build systems, improve costs, and elevate quality with minimal oversight Performance Incentive (Recommended): 5-10% of base Food cost / waste control BOH labor efficiency (aligned with guest experience) Clean audits, sanitation consistency, and reduced rework/complaint. This structure pays for operational control and retention — the two levers that most directly protect margins and reduce management time spent problem-solving. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.