Kitchen Manager

Thirteen Bar & Restaurant is on the property of and from the ownership team of Pioneer Pointe Golf Club

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

Salary : $60,000 - $70,000