Kitchen Manager

Lead the Kitchen. Build the Team. Drive the Production.

Short’s Brewing Company is looking for an experienced Kitchen Manager to lead the kitchen operation at our Bellaire Pub.

This is more than a traditional kitchen management position. Our kitchen operates at a high volume, and we are looking for someone who can plan, organize, and lead food production while building a strong, capable, and accountable team.

The Kitchen Manager will be responsible for ensuring the kitchen is prepared to meet the demands of daily service while maintaining Short’s standards for quality, consistency, efficiency, cleanliness, and hospitality.

Just as importantly, this person will be a strong people leader. Our kitchen team includes employees with a wide range of experience, including young and first-time workers and J-1 employees from different countries and cultural backgrounds. The ability to train, communicate clearly, coach, motivate, and hold people accountable is essential to success in this position.

If you enjoy creating systems, developing people, solving problems, and leading a busy operation, we want to hear from you.

What You'll DoLead High-Volume Food Production

• Plan and oversee start-to-finish food production for in-house service, takeout, and other business needs.
• Develop daily and weekly production plans based on sales, seasonality, events, and anticipated business levels.
• Ensure prep and production are completed accurately, efficiently, and on schedule.
• Establish production pars and systems that allow the kitchen to consistently meet high-volume demands.
• Anticipate shortages, production bottlenecks, and staffing needs before they impact service.
• Maintain Short’s recipes, specifications, portion sizes, presentation standards, and overall food quality.
• Look for ways to improve kitchen efficiency, reduce waste, and improve production flow.

Lead & Develop the Team

People leadership is a critical part of this position.

• Lead the kitchen team during daily operations.
• Set clear expectations for performance, productivity, conduct, cleanliness, safety, and food quality.
• Train, coach, and develop employees with varying levels of experience.
• Provide structure and hands-on training for young, first-time, and less-experienced employees.
• Effectively train and support J-1 employees and team members from different cultural and language backgrounds.
• Communicate expectations clearly and ensure employees understand what is expected of them.
• Provide regular feedback and address performance concerns promptly and consistently.
• Build a culture centered on teamwork, accountability, respect, and continuous improvement.
• Identify employees with potential for additional responsibility and help develop their skills.
• Participate in hiring, onboarding, performance discussions, and disciplinary processes as appropriate.

Manage Inventory & Ordering

• Plan purchasing and ordering based on projected business needs and inventory levels.
• Maintain appropriate inventory levels while minimizing overproduction and waste.
• Manage walk-in, freezer, and dry storage organization.
• Ensure proper FIFO rotation, labeling, and product storage.
• Monitor product quality and shelf life.
• Track and review waste.
• Work with Sysco, GFS, and other vendors to maintain an efficient ordering process.
• Manage specialty product ordering for specials, soups, events, and other limited-time offerings.

Maintain Food Quality & Service Standards

• Ensure consistent food quality, flavor, presentation, portioning, and temperature.
• Understand the flavor profile and production requirements of all menu items.
• Monitor food as it leaves the kitchen to ensure it meets Short’s standards.
• Assist with expediting during high-volume service.
• Monitor ticket times and identify service bottlenecks.
• Communicate delays, shortages, and service concerns to FOH Management.
• Work collaboratively with FOH Management to provide a great guest experience.

Manage Labor & Costs

• Schedule and staff the kitchen based on projected sales and production needs.
• Monitor employee productivity and performance.
• Adjust staffing as business levels change.
• Cross-train employees to improve flexibility and operational coverage.
• Manage food costs through purchasing, portion control, inventory management, production planning, and waste reduction.
• Balance quality, labor, efficiency, and profitability when making operational decisions.

Build Systems & Improve Operations

We are looking for someone who doesn't just identify problems—they help create solutions.

• Develop and maintain kitchen SOPs and systems.
• Establish clear procedures for production, prep, opening and closing, shift transitions, specials, events, food storage, cleaning, inventory, waste tracking, and service execution.
• Identify recurring operational problems and develop systems to prevent them.
• Evaluate existing processes and recommend improvements.
• Help identify opportunities for improved equipment, technology, and production methods.
• Create systems that promote consistency and make the operation less dependent on individual employees' knowledge.

Safety, Sanitation & Equipment

• Maintain high standards for kitchen cleanliness and sanitation.
• Ensure employees follow food safety and workplace safety procedures.
• Monitor proper food handling, storage, labeling, temperature control, and rotation.
• Ensure kitchen equipment is properly used, maintained, and operated safely.
• Identify maintenance and equipment needs and communicate them to management.
• Maintain ServSafe certification.

What We're Looking For

The ideal candidate will have:

• Previous experience managing a high-volume kitchen or food production operation.
• Strong leadership and people-management skills.
• Experience training and developing entry-level or inexperienced employees.
• The ability to lead a diverse team and communicate effectively across different cultures and experience levels.
• Strong organizational and planning skills.
• The ability to anticipate production needs and stay ahead of operational challenges.
• A strong understanding of food preparation, production, inventory, food cost, and service.
• The ability to establish systems and hold a team accountable to those systems.
• Strong problem-solving and decision-making skills.
• The ability to remain calm, organized, and professional in a fast-paced environment.
• Strong communication skills with employees, management, vendors, and guests.
• ServSafe certification or the ability to obtain certification within the required timeframe.

What Success Looks Like

A successful Kitchen Manager at Short's will:

• Keep the kitchen prepared, organized, and productive.
• Ensure we consistently produce high-quality food at high volume.
• Build a team that understands its responsibilities and takes pride in its work.
• Develop inexperienced employees into confident and capable kitchen team members.
• Create clear systems that make the kitchen run more efficiently.
• Maintain appropriate food and labor costs.
• Identify problems before they become service issues.
• Hold employees accountable while creating a positive and respectful work environment.
• Work collaboratively with the FOH and Pub Leadership teams.
• Continually look for ways to make the kitchen better.

Physical Requirements

This position requires the ability to:

• Work on your feet for extended periods, including shifts of up to 10 hours.
• Work 40 hours per week during peak season as needed.
• Regularly lift and carry 30 pounds and occasionally lift and carry up to 50 pounds.
• Frequently bend, stoop, push, pull, lift, kneel, and reach.
• Work in a small, crowded, hot, cold, and fast-paced environment.
• Safely work around hot surfaces, sharp objects, cooking equipment, chemicals, and other kitchen hazards.
• Occasionally climb ladders and stairs.

Why Short's?

At Short's Brewing Company, food is an important part of the guest experience. We believe great food comes from great people, strong systems, and a team that takes pride in what they do.

This is an opportunity to take ownership of a high-volume kitchen operation, develop a diverse team, and help shape the systems and processes that allow our kitchen to succeed.

If you're an experienced kitchen leader who loves both food production and developing people, we'd love to meet you.

Short's Brewing Company is an equal opportunity employer.

Job Type: Full-time

Pay: $60,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Physical Setting:

• Bar

Work Location: In person

Salary : $60,000 - $75,000