Executive Chef

KITCHEN MANAGER Position Summary The Kitchen Manager owns the culinary program at Side Saddle and is responsible for creating food that is delicious, consistent, financially responsible, operationally executable, and distinctly aligned with the Side Saddle experience. This role requires both culinary creativity and disciplined restaurant management . The Kitchen Manager owns the kitchen team, culinary scheduling, inventory, ordering, culinary budget, menu development, quality, sanitation, and day-to-day BOH execution. Like all Side Saddle leaders, the Kitchen Manager is expected to be an active operator—not simply an administrator. Culinary Leadership & Operations Run approximately five operating shifts per week. Lead kitchen execution during service and production. Maintain standards for food quality, presentation, portioning, speed, and consistency. Establish clear expectations for prep, production, stations, sanitation, opening, and closing. Coach culinary employees in real time. Create a kitchen culture rooted in professionalism, communication, accountability, and hospitality. Build strong communication and partnership between BOH and FOH teams. Labor & Scheduling Own the culinary labor schedule. Schedule within the approved culinary labor budget. Adjust staffing based on forecasted sales, events, production needs, and business trends. Monitor productivity and proactively address labor variances. Identify kitchen staffing needs and communicate them to the GM. Participate in interviewing and selection of culinary employees. Menu Development & Quality Lead ongoing menu development and improvement. Develop dishes that support Side Saddle’s concept, guest expectations, operational capabilities, and financial goals. Standardize recipes, yields, portions, plating, and production procedures. Submit new recipes and significant menu changes for final approval before launch. Successfully operationalize approved menu changes. Train culinary and FOH teams on new menu items as appropriate. Inventory, Ordering & Cost Control Own culinary ordering and inventory. Maintain appropriate pars while minimizing excess inventory and waste. Own monthly kitchen supplies inventory. Own and operate within the approved culinary budget. Monitor food usage, yields, waste, portioning, and purchasing. Identify and explain significant cost or inventory variances. Purchase through approved vendors unless an alternative is approved. People & Training Own the training, development, and day-to-day performance of the culinary team. Create clear expectations for every kitchen position. Provide frequent coaching and feedback. Participate in hiring and make recommendations to the GM. Address performance concerns promptly and consistently. Develop strong culinary employees into future trainers and leaders. Administrative Responsibilities Scan invoices daily. Maintain accurate purchasing and inventory records. Support closing procedures, shift notes, and financial processes. Attend and actively participate in core leadership meetings. Partner with the GM to understand and improve the relationship between menu mix, purchasing, food cost, labor, waste, and profitability. Key Performance Indicators Performance will be evaluated based on food sales and menu performance, culinary labor, food cost, inventory accuracy and variance, waste and yield management, food quality and consistency, ticket times, guest sentiment related to food, kitchen staffing and retention, and cleanliness and food-safety execution. Compensation: $54,000 - $58,000annually Status: Full-Time, Salaried Culinary Leadership Reports To: General Manager PTO: 7 days annually Health & Wellness Benefit: $250/month stipend. Upon implementation of an employer-sponsored benefits program, the stipend may be replaced by an employer contribution toward a benefits package with an equivalent value of at least $250/month. Schedule: Approximately five operating shifts per week, adjusted based on production and business needs. Evening, weekend, holiday, and key event availability is required. Side Saddle Wine Saloon is a women-owned neighborhood wine bar created to bring people together over thoughtfully selected wines, warm hospitality, and meaningful connection. Founded by entrepreneur and community builder Kayla Bellman, Side Saddle was built on the belief that great wine should feel approachable, welcoming, and accessible to everyone. Drawing on her experience creating community through Finca to Filter, Kayla envisioned a space where guests could discover new wines, gather with friends, and enjoy memorable experiences in a relaxed, inviting atmosphere. Side Saddle blends a modern wine program with the spirit of a neighborhood gathering place, a destination for both seasoned wine enthusiasts and those just beginning their wine journey. #J-18808-Ljbffr