Kitchen Manager

Indianapolis, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $62,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Parental leave

Dining privileges

Job Description

Social Cantina in Indianapolis, IN, is part of a renowned restaurant group dedicated to delivering exceptional hospitality experiences through genuine human connection. The establishment is not just a restaurant but a vibrant hub of creativity, collaboration, and customer satisfaction. Social Cantina brings together a team of passionate individuals committed to offering legendary dining moments in a dynamic, fast-paced, and fun environment. Employees at Social Cantina enjoy competitive pay, flexible schedules, and a supportive culture that fosters career growth and advancement.

The Kitchen Manager role at Social Cantina is a pivotal leadership position responsible for overseeing all back-of-house operations. This hands-on role requires a dynamic leader who thrives in a fast-paced environment and is passionate about delivering exceptional food experiences. The Kitchen Manager leads the kitchen team, ensuring consistent food quality, presentation, and recipe execution. They manage daily prep, production, and line execution, coordinating with front-of-house leadership to provide seamless guest experiences. The role includes recruiting, hiring, training, and developing kitchen staff, fostering a positive and accountable work environment, and promoting ongoing professional development.

In addition to team development, the Kitchen Manager is tasked with managing inventory, food costs, and vendor relationships to maintain financial goals. They enforce the highest standards of food safety, sanitation, and cleanliness compliant with ServSafe standards and health regulations. Operational excellence is central to this role, involving efficient scheduling, labor control, kitchen organization, and ongoing performance analysis to implement improvements. With a salary range of $55,000 to $62,000 based on experience, Social Cantina offers a comprehensive benefits package and a culture that values strong leadership, teamwork, and continuous improvement.

Job Requirements

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

Job Qualifications

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
ability to coach and develop team members
effective communication and leadership skills
capability to manage food costs and kitchen efficiency
knowledge of health department regulations
experience in staff recruitment and training

Job Duties

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
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
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
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
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