Kitchen Manager

Job Description

Job Description

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Free food & snacks
• Health insurance
• Paid time off
• Training & development
• Vision insurance

Job Title : Kitchen Manager
Location: Mass Appeal Draught House & Grille
Status : Full Time
Reports to : Head of Culinary
Salary Range: $60k-$70k per year

Description/Expectations:

Hendler Family Brewing Company is reopening its newly renovated taproom at Patriot Place , and we're gearing up for an exciting next chapter. The refreshed space is bigger and better, built to give guests more room to relax, enjoy great beer, and dig into something delicious.

We're launching a full kitchen program alongside the reopening — a menu built around elevated New England classics — and we're looking for the right people to help bring it to life. This is a ground-floor opportunity to help shape something new, in a space that's growing, and with a team that genuinely cares about doing things well.

HFBC brews will be pouring, the kitchen will be firing, and we are looking for good people to make it all happen. 

We need a Kitchen Manager who’s excited to roll up their sleeves, lead from the front, and help bring this next chapter to life.
This is a hands-on leadership role where you’ll help shape the day-to-day rhythm of the kitchen while building a strong, dependable back-of-house operation. You’ll be the person who sets the tone—making sure food is consistent and high-quality, the team feels supported and confident, and service runs smoothly every single day.
As Kitchen Manager, you’ll turn company-wide culinary standards into a great local experience at our Patriot Place taproom. You’ll work closely with our Head of Culinary , who owns menu development and culinary vision, and partner with FOH leadership to create seamless service and a welcoming, energetic guest experience. This role is perfect for a kitchen leader who loves execution, coaching, and creating structure in an environment that’s growing and evolving.
This role is a great fit if you get excited about:

• Leading, coaching, and developing a motivated BOH team
• Bringing consistency and care to every plate that leaves the kitchen
• Building clear systems that make busy services feel organized and calm
• Working cross-functionally to create a fun, memorable guest experience

Essential Functions and Duties:

• Lead daily kitchen operations, ensuring consistent execution of menu items according to company recipes and standards.
• Maintain high levels of organization in prep, line, and storage areas.
• Ensure smooth service flow in collaboration with FOH leadership.
• Uphold all food safety, sanitation, and health code requirements.

Opening & Setup

• Oversee the initial kitchen opening, including staff onboarding, equipment setup, par level creation, and vendor relationships specific to Patriot Place.
• Establish prep lists, line checks, and daily systems for consistency.
• Partner with the Head of Culinary on training to roll out recipes, plating, and service standards.

Team Leadership & Training

• Hire, train, and manage back-of-house staff, fostering a culture of accountability, teamwork, and pride in work.
• Conduct regular training to reinforce culinary standards, safety, and efficiency.
• Provide coaching and feedback to support professional development of team members.

Inventory & Cost Control

• Manage ordering and inventory for the Patriot Place location, balancing freshness and cost efficiency.
• Track and minimize waste, ensuring portion control and adherence to recipes.
• Support labor efficiency by building effective prep and staffing schedules.

Collaboration & Communication

• Work with the Head of Culinary to provide input on menu execution, specials, and improvements.
• Partner with FOH leadership to ensure smooth communication between kitchen and floor staff.
• Provide feedback to leadership on staffing needs, vendor issues, and operational challenges.

Job Requirements:

Qualifications:

• Minimum of 3+ years of experience as a Chef or Kitchen Manager, preferably in a high-volume restaurant or brewpub environment.
• Strong knowledge of kitchen operations, food safety, and BOH systems.
• Proven leadership skills with experience in staff training and development.
• Solid grasp of food cost control, inventory, and scheduling.
• ServSafe Manager Certification required (or ability to obtain).
• Culinary degree is a plus, but not required.

Skills & Attributes:

• Hands-on leader with strong organizational skills.
• Excellent communication and problem-solving abilities.
• Ability to work collaboratively across departments.
• Calm under pressure and able to adapt in a fast-paced environment.

Physical Requirements/Work Environment:

• Ability to stand for extended periods of time.
• Ability to lift at least 50 lbs.
• Flexible schedule including nights, weekends, and holidays as needed

Benefits: 

• Medical, Dental, Vision coverage
• Matching 401k after 9 months of employment
• Paid time off, Vacation, Sick time, Company holidays 
• Training and industry related education available 
• Membership in Master Brewers Association of America 
• Free case of our beer weekly (must be 21 or older)