Kitchen Manager / Culinary Manager

Ready to lead the heart of the restaurant? As a Kitchen Manager, you'll oversee all back-of-house operations, ensuring every plate meets our standards, every shift runs smoothly, and every team member has the support they need to succeed. From coaching your kitchen team to managing food costs and maintaining food safety, you'll be the driving force behind an exceptional dining experience. This role is hands-on, fast-paced, and built for leaders who thrive under pressure. You'll be responsible for developing your team, maintaining operational excellence, and creating a positive kitchen culture where accountability, teamwork, and great food come together. Team Leadership & Development Recruit, hire, train, and develop an exceptional kitchen team Coach team members in real time, providing constructive feedback and recognition Lead product knowledge, recipe execution, and food safety training Foster a positive, respectful, and accountable work environment Build future leaders through ongoing development and coaching Kitchen Operations Ensure consistent food quality, presentation, and recipe execution Manage daily prep, production, and line execution to keep service running smoothly Coordinate with front-of-house leadership to deliver timely, accurate guest experiences Support all kitchen stations as needed and lead by example during every shift Drive efficiency while maintaining our quality standards Inventory & Cost Control Manage food ordering, inventory, and vendor relationships Complete accurate inventory counts and maintain appropriate stock levels Monitor food costs, portioning, waste, and yields to achieve financial goals Identify opportunities to improve efficiency and reduce unnecessary costs Food Safety & Compliance Maintain the highest standards of food safety, sanitation, and cleanliness Ensure compliance with ServSafe standards, health department regulations, and company policies Conduct regular equipment inspections and report maintenance concerns promptly Keep accurate temperature logs, cleaning schedules, and food safety documentation Operational Excellence Create efficient kitchen schedules while managing labor costs Ensure the kitchen is organized, clean, and ready for every shift Communicate effectively with restaurant leadership to solve challenges quickly Analyze kitchen performance and implement improvements that drive results Help create an environment where teamwork, accountability, and consistency are the standard Requirements (A.K.A. The Basics) Work at least 45 hours per week Open availability, including nights, weekends, and holidays ServSafe Manager Certification (or willingness to obtain) Previous kitchen leadership experience in a high-volume restaurant preferred Strong understanding of food safety, inventory management, labor controls, and kitchen operations Attend FHG professional development meetings and leadership training What's in It for You? A dynamic, people-first culture that values strong leadership and continuous improvement A clear path for career growth and advancement within Finney Hospitality Group The opportunity to lead a talented team while making a real impact on restaurant success Perks & Pay Salary: $55,000–$65,000 (based on experience) + Bonus potential Time Off: PTO available according to company policy Benefits: Health, dental, and vision insurance Dining Privileges: Enjoy meals at any FHG restaurant—on us! If you're passionate about leading great people, creating incredible food, and building a kitchen culture where excellence is the standard, we'd love to meet you. #J-18808-Ljbffr Social Cantina- Indianapolis, IN