Kitchen Manager

Kitchen Manager - New Restaurant Opening


The Copperfield | Rosemount, MN

The Copperfield is a modern neighborhood restaurant featuring an upscale diner and bar serving breakfast, lunch, and dinner, along with a grab-and-go market. Our menu blends comfort food favorites with fresh, locally sourced ingredients in a welcoming atmosphere where exceptional food and genuine hospitality come together.


We're opening our newest location in Rosemount, MN, and we're looking for an experienced Kitchen Manager to lead our back-of-house team and help bring this new restaurant to life.

This is an exciting opportunity for a hands-on culinary leader who enjoys building strong teams, maintaining high food quality standards, and creating an organized, efficient kitchen. As our Kitchen Manager, you'll play a key role in establishing kitchen culture, training and developing your team, and setting the operation up for success from day one.

Key Responsibilities

• Lead and oversee all day-to-day back-of-house operations.
• Build, train, coach, and develop a strong kitchen team.
• Establish and maintain high standards for food quality, consistency, and presentation.
• Manage kitchen scheduling, labor, inventory, ordering, and food cost controls.
• Ensure compliance with food safety, sanitation, and health department standards.
• Maintain a clean, organized, safe, and efficient kitchen.
• Assist with hiring and onboarding kitchen team members and build a strong team culture.
• Monitor kitchen performance and identify opportunities to improve efficiency, quality, and profitability.
• Work closely with the General Manager and leadership team to ensure smooth restaurant operations.
• Lead by example and create a positive, accountable, team-focused work environment.

Qualifications

• 3+ years of kitchen leadership experience as a Kitchen Manager, Head Chef, or similar role.
• Strong leadership, communication, and team-building skills.
• Proven ability to hire, train, coach, and develop kitchen employees.
• Knowledge of food safety, sanitation, inventory management, and kitchen operations.
• Experience with ordering, food cost, labor management, and scheduling.
• Ability to lead a fast-paced, high-volume kitchen while maintaining quality and organization.
• Hands-on leadership style with a passion for great food and hospitality.
• ServSafe Certification preferred.
• Previous restaurant opening experience is a plus, but not required.

Benefits

• Competitive salary based on experience
• Performance-based bonus opportunity
• Medical and dental insurance
• Paid time off
• Dining discounts
• Opportunities for career growth and advancement
• Supportive leadership team and positive work environment
• Opportunity to help open and build a brand-new restaurant