Kitchen Manager – Springfield Brewing Company (BrewCo)

Location: Springfield, MO (Downtown Historic District)

Job Type: Full-Time, Salaried

Reports To: General Manager

Direct Reports: Sous Chefs / Kitchen Supervisors, Line Cooks, Prep Cooks, Dishwashers

Position Overview

Springfield Brewing Company is seeking an energetic, standard-driven Kitchen Manager (KM) to lead back-of-house (BOH) operations at our landmark brewpub. BrewCo pairs freshly crafted beer and spirits with a high-volume, scratch-focused culinary menu and bustling private event spaces.

As Kitchen Manager, you will take full ownership of kitchen operations—from team recruitment, culinary execution, and scheduling to inventory management and food/labor cost optimization. You will work side-by-side with the General Manager to engineer profitable menus, enforce exact recipe specifications, and maintain a positive, disciplined kitchen culture built on quality, consistency, and speed.

Key ResponsibilitiesLeadership, Hiring & Staff Development

• Recruit, onboard, train, schedule, and mentor all hourly kitchen team members (line cooks, prep cooks, and dishwashers).
• Cultivate a culture of accountability, mutual respect, safety, and continuous culinary improvement.
• Conduct regular performance reviews, cross-training initiatives, and corrective action in partnership with HR and the GM.
• Run disciplined pre-shift line checks, station setup reviews, and daily BOH staff communications.

Recipe Integrity & Operations Execution

• Partner directly with the GM to establish standardized recipe cards, portion specs, prep lists, and plate presentations.
• Ensure 100% kitchen-wide adherence to recipe standards, reducing plating variances and ticket times during peak rushes.
• Oversee prep pars and line setups to ensure readiness for lunch, dinner, weekend brunch, and peak brewery events.
• Lead from the expo line or critical stations during high-volume periods to direct flow, coach in real time, and uphold ticket-time standards.

Financial Management & BOH Administration

• Manage BOH labor by writing weekly schedules aligned with sales forecasts, keeping labor costs within budget targets while preserving service quality.
• Oversee end-to-end inventory management: weekly counts, variance tracking, portion control, waste logs, and product rotation (FIFO).
• Partner with the GM on monthly P&L reviews, identifying cost drivers and implementing action plans for food and labor cost margins.
• Manage vendor relationships, product receiving, invoice approvals, and quality verification upon delivery.

Banquets, Private Events & Catering

• Coordinate food production, staging, and execution for BrewCo’s private dining rooms, banquets, and special brewery events.
• Partner with the event coordinator and front-of-house management to execute seamless timelines, custom buffet/plated presentations, and banquet prep schedules.

Food Safety, Sanitation & Maintenance

• Maintain uncompromising food safety, sanitation, and cleanliness standards in full compliance with Springfield-Greene County Health Department regulations.
• Enforce routine preventative maintenance schedules for commercial kitchen equipment, draft line tie-ins, walk-in coolers, hoods, and dishwashing equipment.

Qualifications & Experience

• Culinary Leadership Experience: Minimum of 5 years as a Sous Chef or Assistant Kitchen Manager in a high-volume restaurant, plus at least 2 years of direct experience as a Kitchen Manager, Head Chef, or Executive Kitchen Manager.
• Event Operations: Proven track record executing banquets, catering, or high-volume private dining alongside standard dining room operations.
• Financial Literacy: Demonstrated working knowledge of BOH P&L drivers, food cost calculations, menu costing, and labor cost management.
• Availability & Commitment: Ability to work an average of 40–50 hours per week, with full schedule flexibility across lunch and dinner shifts, weekends, late nights, and select holidays (7-day operating schedule).
• Certifications: Current ServSafe Manager certification (or ability to obtain within 30 days of hire).
• Technical Skills: Familiarity with modern Restaurant POS, BOH inventory platforms (e.g., Toast, Restaurant365, Craftable), and digital scheduling software (e.g., 7shifts, HotSchedules).

Physical Requirements

• Ability to stand and move continuously in a fast-paced, high-temperature kitchen environment for shifts of 8 to 10 hours.
• Frequent lifting, carrying, pushing, and pulling of up to 50 lbs (cases of produce, proteins, kegs/pans).
• Safe handling of sharp culinary tools, high-heat equipment, and commercial sanitizing chemicals.

Compensation & Benefits (Estimated / Custom Range)

• Base Salary: $55,000 / year (commensurate with experience)
• Bonus Potential: Quarterly performance-based incentive plan tied to food cost, labor percentage, and operational audits
• Health Benefits: Medical, Dental, and Vision coverage options
• Paid Time Off (PTO): Accrued vacation and personal leave
• Brewery Perks: Generous employee dining discount, merchandise discounts, and shift beer/beverage allowance

Pay: From $55,000.00 per year

Benefits:

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

Work Location: In person

Salary : $55,000