Kitchen Manager

Kitchen Manager - Join Our Opening Team!

Ophelia Tavern | Avondale Estates, Georgia

Opening Summer 2026

Build More Than a Kitchen. Help Bring a Vision to Life.

Some people are looking for their next Kitchen Manager position. Others are looking for the opportunity to be part of opening a restaurant from the ground up. At Ophelia's Tavern, we're looking for the second person.

As a member of our Opening Leadership Team, you'll play an integral role in bringing Ophelia's Tavern to life. Working alongside our Culinary Director, ownership, and senior leadership team, you'll help recruit and develop the Back of House team, implement proven operational systems, establish daily routines, and execute the standards that define our restaurants.

This isn't about reinventing the wheel. It's about helping build an exceptional restaurant by executing a proven vision while contributing your leadership, experience, and operational expertise.

Opening in the heart of Avondale Estates, Ophelia's Tavern will bring together elevated tavern fare, handcrafted cocktails, warm hospitality, and a vibrant neighborhood atmosphere. We're creating a restaurant where exceptional food, outstanding service, and genuine hospitality come together every day.

We're looking for a leader who believes that taking care of employees is the first step to taking care of guests.

If you thrive in high-volume restaurants, lead by example, develop people, and take pride in operational excellence, we'd love to meet you.

What You'll Lead

As Kitchen Manager, you'll oversee every aspect of the Back of House operation while helping bring our vision to life. Working closely with our Culinary Director and senior leadership team, you'll lead food quality, labor management, inventory control, food safety, team development, and daily kitchen execution while ensuring company standards are consistently delivered every shift.

Opening Leadership Responsibilities

As a member of our Opening Leadership Team, you will work alongside our Culinary Director and senior leadership team to successfully launch Ophelia's Tavern by helping to:

• Recruit, interview, hire, and develop the opening Back of House team
• Execute established recipes, kitchen systems, and operational standards
• Implement training programs and lead practice services before opening
• Establish prep pars, production schedules, and daily kitchen routines
• Execute opening inventories, ordering procedures, and vendor relationships
• Build a culture of accountability, teamwork, professionalism, and hospitality
• Ensure company standards are consistently executed from the first day of service
• Provide operational feedback and contribute ideas that support continuous improvement while maintaining the company's vision and standards

Kitchen Operations & Execution

• Lead all Back of House operations and daily kitchen performance
• Maintain exceptional food quality, recipe execution, presentation, and consistency
• Ensure ticket times and kitchen flow remain efficient during high-volume service
• Lead by example during every shift
• Maintain strong communication between the kitchen and Front of House teams
• Drive operational excellence through organization, accountability, and attention to detail
• Partner with the Culinary Director to ensure recipes, menu execution, and quality standards remain consistent

Food Cost & Inventory Management

• Manage food costs, labor, purchasing, inventory, and waste control
• Execute accurate ordering, receiving, and inventory procedures
• Maintain proper inventory levels while minimizing shortages and over-ordering
• Monitor product quality and proper storage procedures
• Analyze operational performance and identify opportunities to improve efficiency and profitability

Leadership & Team Development

• Recruit, hire, train, coach, and develop kitchen team members
• Lead the Back of House team in alignment with the company's mission, values, and operational standards
• Partner closely with the Culinary Director and senior leadership to ensure consistent execution across all kitchen operations
• Build a culture rooted in accountability, respect, teamwork, and professionalism
• Develop future leaders through coaching and mentorship
• Conduct ongoing performance conversations and employee development
• Lead with integrity, consistency, and a hands-on approach
• Create an environment where employees feel supported, challenged, and valued

Food Safety & Compliance

• Maintain strict Health Department, ServSafe, and sanitation standards
• Ensure compliance with all company policies, procedures, and operational guidelines
• Keep the kitchen clean, organized, and inspection-ready every day
• Promote a culture where food safety and cleanliness are non-negotiable
• Hold yourself and your team accountable to the highest operational standards

Who You Are

We're looking for someone who doesn't simply manage a kitchen—you lead one.

You are someone who:

• Stays calm and focused during the busiest rushes
• Leads from the line, not behind a desk
• Builds people as intentionally as you build systems
• Believes consistency creates great restaurants
• Takes ownership of food cost, labor, and operational performance
• Coaches and develops others rather than simply directing them
• Holds high standards while earning the respect of your team
• Understands that culture starts with leadership
• Takes pride in building kitchens where people want to work
• Embraces collaboration and enjoys working with experienced operational and culinary leaders

Qualifications

• Three or more years of Kitchen Manager, Executive Kitchen Manager, Culinary Manager, or comparable Back of House leadership experience
• Proven success in a high-volume, full-service restaurant
• Strong understanding of food cost, labor management, inventory control, scheduling, and kitchen systems
• Experience developing and leading successful kitchen teams
• Excellent communication, organization, and leadership skills
• Ability to thrive in a fast-paced, high-expectation environment
• New restaurant opening experience is a plus
• Experience with inventory, scheduling, and purchasing systems preferred
• ServSafe Certification or equivalent preferred

Compensation & Benefits

• Competitive Salary: $60,000–$75,000, based on experience
• Performance-Based Bonus Program
• Health Insurance
• Dental Insurance
• Vision Insurance
• Paid Vacation
• Employee Dining Benefits
• Leadership Development Programs
• Ongoing Professional Development
• Career Advancement Opportunities
• Promote-from-Within Culture
• Opportunity to grow into Executive Kitchen Manager, Executive Chef, Multi-Unit Culinary Leadership, and other senior operational leadership positions within our growing restaurant group

Why This Opportunity Is Different

Restaurants open every day. Very few offer the opportunity to be part of an opening leadership team while working within an established and successful restaurant group.

At Ophelia's Tavern, you won't be starting from scratch alone. You'll work alongside experienced ownership, our Culinary Director, and senior operational leaders who have built successful restaurants and proven systems. Together, you'll help bring the company's vision to life while building a high-performing kitchen team that reflects our standards of excellence.

We're not simply hiring a Kitchen Manager. We're investing in a leader who can execute at a high level, develop people, embrace our culture, and grow with our organization. Successful Kitchen Managers will have a defined pathway toward Executive Kitchen Manager, Executive Chef, Multi-Unit Culinary Leadership, and additional operational leadership opportunities within our growing restaurant group.

Great restaurants don't happen by accident. They're built by passionate leaders who care about people, standards, and doing things the right way. If you're ready to help open one of Avondale Estates' most anticipated new restaurants—and build a team that reflects excellence from day one—we'd love to meet you.

Join the Opening Leadership Team at Ophelia's Tavern and help us build something exceptional together.

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