Kitchen Manager - Culinary Operations

Reviving Culinary Heritage: At Prime and Pint, we intertwine the timeless craft of butchery with the spirited ambiance of a community-centric public house and restaurant. Our mission is simple yet profound: to celebrate the art of meat craftsmanship while fostering gatherings over perfectly poured drinks and curated plates. Join us on a journey where every bite tells a story and every sip crafts a memory. Kitchen Manager – Culinary Operations Location: Downtown Columbia, Tennessee Position: Full-Time | Management Reports To: General Manager & Ownership Compensation: Based on experience. About Prime & Pint Prime & Pint – Butchery & Public House is an elevated dining destination in the heart of downtown Columbia, Tennessee. We take pride in delivering exceptional steaks, fresh seafood, thoughtfully crafted dishes, and genuine hospitality. Our culinary philosophy is straightforward: source quality ingredients, prepare them exceptionally well, maintain consistency, and give our guests a reason to return. We're looking for an experienced, hands-on Kitchen Manager who shares that philosophy and has the leadership, organization, and culinary skills to take ownership of our kitchen operations. Position Overview The Kitchen Manager is responsible for the day-to-day leadership and performance of Prime & Pint's culinary operations, working closely with the General Manager and ownership to execute the restaurant's culinary vision. This is a hands-on leadership position for someone who understands great food and the business behind it. The ideal candidate is equally comfortable working the line during a busy Saturday night, coaching and developing kitchen staff, controlling food costs, and maintaining the systems necessary to operate an efficient, profitable kitchen. We're not looking for someone who simply manages a schedule. We're looking for a leader who takes pride in the food leaving the kitchen, holds their team accountable, and treats the restaurant's success as their own. Key Responsibilities Culinary Execution & Food Quality Oversee daily food preparation, cooking, plating, and presentation. Maintain exceptional standards for steaks, seafood, sauces, sides, and all menu offerings. Ensure every dish meets established recipes, portion sizes, and presentation standards. Lead kitchen execution during peak dinner service and special events. Collaborate with ownership and the GM on seasonal menu updates, weekly features, and culinary improvements. Develop and maintain standardized recipes, plating guides, and preparation procedures. Monitor guest feedback and continuously improve food quality and consistency. Kitchen Leadership & Team Development Lead, train, coach, and hold kitchen employees accountable. Establish clear expectations for professionalism, teamwork, cleanliness, and performance. Oversee hiring, onboarding, scheduling, and employee development in coordination with the GM. Build a positive, disciplined kitchen culture centered on mutual respect and accountability. Develop lead cooks and other team members to strengthen operational coverage. Address performance concerns promptly and professionally. Financial & Operational Management Manage food costs, purchasing, inventory, waste, and kitchen labor. Monitor product yields, portion control, and recipe costing. Prepare accurate food orders and maintain strong vendor relationships. Conduct regular inventories and investigate discrepancies. Develop efficient prep schedules and production systems. Identify opportunities to improve profitability without sacrificing food quality. Maintain kitchen equipment and coordinate preventative maintenance. Provide regular operational and financial reporting to the GM. Food Safety & Sanitation Maintain compliance with applicable health department regulations and food safety standards. Enforce proper food storage, labeling, rotation, temperature controls, and sanitation practices. Maintain a CLEAN, ORGANIZED, and INSPECTION-READY kitchen. Ensure kitchen employees receive appropriate food safety training. Take immediate corrective action when food safety or quality standards are not met. Qualifications Required Minimum 3–5 years of progressive professional kitchen experience. Previous leadership experience as a Kitchen Manager, Sous Chef, Chef de Cuisine, or comparable position. Strong knowledge of premium beef, steak preparation, seafood, and scratch cooking. Demonstrated ability to lead a kitchen during high-volume service. Experience managing food costs, inventory, ordering, labor, and staff schedules