What are the responsibilities and job description for the Kitchen Manager - MMTH Clubhouse position at Sports Facilities Advisory, LLC?
KITCHEN MANAGER - Mammoth Clubhouse
MCW SFM, LLC
LOCATION: Wichita, KS
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: GENERAL MANAGER
STATUS: FULL-TIME (EXEMPT)
ABOUT THE COMPANY
Mammoth Fieldhouse is a next-level "competitive social" destination redefining how people play, dine, and connect-a "no spectators, no sidelines" environment where competition breeds camaraderie. We offer an elevated social sports experience with worldclass food and beverage and a unique lineup of games, including Pure Putt, pickleball, Arc Rivals, Flight Deck, Lite Linx, and Battle Bats.
Driven by the belief that elite isn't exclusive, competition cultivates community, and everyone plays, Mammoth Fieldhouse is a vibrant, inclusive place to work across sport, leisure, events, F&B, and guest service.
Mammoth Fieldhouse is proudly managed by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leader in sports, recreation, wellness, and event facility management and development. SFC is nationally recognized by USA Today as a Top Workplace and is known for its entrepreneurial, teamoriented culture focused on collaboration, accountability, excellence, and service.
POSITION SUMMARY
The Kitchen Manager is responsible for overseeing daily kitchen operations to ensure quality food production, sanitation compliance, inventory control, labor efficiency, and an exceptional guest experience. This role leads back-of-house team members, supports hiring and training, manages food preparation and presentation standards, and helps drive operational excellence across concessions, catering, and special event food service.
PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO, THE FOLLOWING
- Directly align with the venue mission, standards, and core values
- Manage the daily production, preparation, and presentation of all food to ensure quality, consistency, and venue standards are met
- Oversee opening, operation, and closing of kitchen and food service locations throughout the venue
- Lead, train, mentor, supervise, and evaluate kitchen and food & beverage team members.
- Monitor food quality, portioning, presentation, and speed of service on an ongoing basis
- Ensure compliance with all food safety, sanitation, health department, and storage standards
- Effectively manage all cooler, freezer, and dry storage areas
- Create and maintain inventory management processes, complete inventory counts, and order kitchen supplies as necessary
- Assist with budgeting and monitor food cost, labor cost, waste, and purchasing practices
- Coordinate kitchen equipment maintenance, repairs, and service needs
- Support concessions, catering, banquet, and special event operations as needed, including setup, execution, and breakdown
- Address guest concerns, product issues, and service opportunities in a professional, timely, and solutions-oriented manner
- Maintain records related to inventory, food safety, ordering, and operational practices
- Partner with venue leadership to improve menu execution, kitchen efficiency, and profitability
- Complete additional duties and special projects as assigned by management
MINIMUM QUALIFICATIONS
- 3-5 years of food & beverage or kitchen leadership experience; management-level experience preferred
- Experience managing staff to effectively execute food service operations and events
- Strong verbal and written communication skills
- Strong mathematical, organizational, and time management skills
- Ability to maintain focus and make sound decisions in a high-volume, fast-paced environment
- Ability to work flexible schedules including nights, weekends, and holidays as needed
- Proficiency in Microsoft Word, Outlook, and Excel preferred
WORKING CONDITIONS AND PHYSICAL DEMANDS
- Must be able to lift up to 50 pounds waist high
- May be required to stand for extended periods of time and frequently walk, bend, stoop, squat, push, and pull
- Must be able to work in a kitchen environment with exposure to heat, cold storage, and intermittent noise
- Will be required to operate a computer and standard kitchen equipment