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Kitchen Manager

Job in Verona, Dane County, Wisconsin, 53593, USA
Listing for: Hay Creek Hotels
Full Time position
Listed on 2026-02-08
Job specializations:
  • Restaurant/Food Service
    Catering, Cook & Chef
Salary/Wage Range or Industry Benchmark: 60000 - 70000 USD Yearly USD 60000.00 70000.00 YEAR
Job Description & How to Apply Below

Overview

ROLE OVERVIEW & JOB DESCRIPTION The Kitchen Manager (KM) is the on-site leader responsible for kitchen execution, food quality, kitchen culture, and the operational controls that protect profitability. This role is designed for a hands-on operator with strong foundational technique and the ability to build repeatable systems. Our food must be delicious, visually appealing, and dependable. We prioritize real ingredients, solid technique, and consistent execution.

Core

Responsibilities
  • Food Quality & Execution Deliver consistent, high-quality food that is delicious, well-executed, and has curb appeal
  • Train and coach cooks on proper technique, timing, seasoning, and station discipline
  • Maintain standards for prep, portioning, holding, and plate presentation appropriate for a sports bar setting
  • Drive consistency across shifts through checklists, specs, and line setup standards
  • Kitchen Operations & Cost Controls Own kitchen labor planning (with GM alignment) and manage schedules to demand
  • Manage ordering, inventory, receiving, and storage standards to minimize waste and shrink
  • Maintain accurate pars, recipe/portion standards, and prep plans to protect food cost
  • Participate in vendor selection and product changes; propose improvements within ownership approval guardrails
  • Team Leadership & Culture Hire, train, and develop BOH team members (with GM partnership and final alignment)
  • Set expectations for cleanliness, urgency, professionalism, and respect
  • Create a stable, accountable kitchen environment that retains strong cooks
  • Sanitation, Safety & Compliance Maintain all health department, food safety, and workplace safety standards
  • Ensure cleaning schedules, temperature logs, and corrective actions are consistent and documented
  • Menu Maintenance & Improvement (Strategically Supported) Execute an established menu with seasonal tweaks and practical improvements
  • When interested, collaborate on new items or refinements with ownership/GM oversight and approval
Time Commitment

This is a full-time leadership role. Hours vary by season and staffing, with the expectation that the KM is present during key service periods and builds systems that reduce chaos, not create it.

JOB POST

Kitchen Manager – Pioneer Pointe Thirteen Bar & Restaurant (Verona, WI)

We’re a family-owned, community-focused sports bar looking for a Kitchen Manager who can run a disciplined, high-performing kitchen. Our goal is simple: delicious food, consistent execution, and a kitchen team that works clean and smart. You’ll thrive here if you care about real ingredients and proper technique — but you’re not trying to turn a sports bar into fine dining. Great food with curb appeal, strong systems, and a calm line are the priorities.

What

You’ll Do
  • Lead day-to-day kitchen execution and food quality
  • Train, coach, and develop a reliable BOH team
  • Manage ordering, inventory, pars, and prep systems
  • Protect food cost and kitchen labor through planning and discipline
  • Maintain high standards for sanitation and safety
What We’re Looking For
  • Prior Kitchen Manager or senior BOH leadership experience
  • Strong fundamentals: seasoning, timing, station management, cleanliness
  • Operational mindset: systems, consistency, and cost awareness
  • Collaborative leadership style and professional communication
Compensation

Compensation
$60,000–$70,000 base salary, plus performance incentives

COMPENSATION & ROLE RATIONALE

Why Kitchen Manager
This concept requires dependable, high-quality food that supports a community-focused sports bar experience. We want proper technique and real food — without the complexity, overhead, or personality risk of a chef-led model. A Kitchen Manager is the best fit to drive consistent execution, cost discipline, and a stable BOH culture.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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