Kitchen Manager

The Winchester, Hancock, Donkey Taqueria, and All In Catering collectively form an innovative and vibrant restaurant group based in the Uptown neighborhood on Wealthy Street. This diverse group is known for its unique approach to food and beverage, combining authentic culinary tastes with eclectic innovations to create a truly memorable dining experience. Each establishment within the group shares a common dedication to unparalleled customer service, creating a welcoming atmosphere where food lovers can gather and enjoy thoughtfully prepared dishes. Hospitality is at the core of this group's philosophy, fostering a community-centered environment that emphasizes warmth and connection through food.

The Kitchen Manager role is a pivotal leadership position within the All In Hospitality Group, where the selected candidate will oversee all kitchen operations for their assigned concept. Working closely with the General Manager, the Kitchen Manager plays a crucial role in ensuring the success, profitability, and smooth operation of the restaurant. This position blends hands-on management with strategic oversight, emphasizing guest relations, cultural development, food and beverage creativity, and staff education and mentorship. The role demands a well-rounded individual who can balance the operational needs of a busy kitchen with an innovative and supportive leadership style.

Key areas of responsibility include managing relationships with food vendors to ensure quality and cost-effectiveness, controlling in-store food costs, overseeing inventory and waste management, and collaborating in menu development alongside both the General Manager and Culinary Director. The Kitchen Manager also focuses heavily on the mentorship and professional growth of the kitchen team, including conducting one-on-one meetings and action planning to meet goals. Ensuring safety protocols and handbook standards are strictly followed is essential, as is maximizing kitchen profitability through diligent store inventory reviews, profit and loss monitoring, and labor cost control.

Beyond financial and operational management, the Kitchen Manager fosters a healthy workplace culture built on teamwork and shared objectives. The role involves interviewing and hiring kitchen leadership and hourly staff, maintaining facility efficiency, and driving sales through creative and effective initiatives. The Kitchen Manager also runs shifts regularly to uphold guest service standards and maintain operational efficiency.

This position offers a salaried employment type with an expected workweek of 45 to 47 hours. It reports directly to the General Manager and requires a proactive leader who is passionate about food and dedicated to creating extraordinary dining experiences. The dynamic and supportive environment of this hospitality group offers ample opportunities for growth, innovation, and making a tangible impact within a vibrant culinary community. Candidates who are highly organized, detail-oriented, and committed to professional and ethical leadership in a high-volume restaurant or bar setting will find this role both challenging and rewarding.