Kitchen Manager - Join Our Opening Team!

MooCoo Group LLC•Avondale Estates, GA

2d•$60,000 - $75,000•Onsite

About The Position

Ophelia Tavern is seeking a Kitchen Manager to be part of its Opening Leadership Team, playing an integral role in bringing the restaurant to life. This position involves working alongside the Culinary Director, ownership, and senior leadership to recruit and develop the Back of House team, implement operational systems, establish routines, and execute company standards. The role focuses on building an exceptional restaurant by executing a proven vision while contributing leadership and operational expertise. Ophelia's Tavern aims to offer elevated tavern fare, handcrafted cocktails, warm hospitality, and a vibrant neighborhood atmosphere, creating a space where exceptional food, outstanding service, and genuine hospitality converge.

Requirements

Three or more years of Kitchen Manager, Executive Kitchen Manager, Culinary Manager, or comparable Back of House leadership experience
Proven success in a high-volume, full-service restaurant
Strong understanding of food cost, labor management, inventory control, scheduling, and kitchen systems
Experience developing and leading successful kitchen teams
Excellent communication, organization, and leadership skills
Ability to thrive in a fast-paced, high-expectation environment

Nice To Haves

New restaurant opening experience is a plus
Experience with inventory, scheduling, and purchasing systems preferred
ServSafe Certification or equivalent preferred

Responsibilities

Oversee every aspect of the Back of House operation while helping bring the restaurant's vision to life.
Lead food quality, labor management, inventory control, food safety, team development, and daily kitchen execution.
Ensure company standards are consistently delivered every shift.
Recruit, interview, hire, and develop the opening Back of House team.
Execute established recipes, kitchen systems, and operational standards.
Implement training programs and lead practice services before opening.
Establish prep pars, production schedules, and daily kitchen routines.
Execute opening inventories, ordering procedures, and vendor relationships.
Build a culture of accountability, teamwork, professionalism, and hospitality.
Ensure company standards are consistently executed from the first day of service.
Provide operational feedback and contribute ideas that support continuous improvement.
Maintain exceptional food quality, recipe execution, presentation, and consistency.
Ensure ticket times and kitchen flow remain efficient during high-volume service.
Lead by example during every shift.
Maintain strong communication between the kitchen and Front of House teams.
Drive operational excellence through organization, accountability, and attention to detail.
Partner with the Culinary Director to ensure recipes, menu execution, and quality standards remain consistent.
Manage food costs, labor, purchasing, inventory, and waste control.
Execute accurate ordering, receiving, and inventory procedures.
Maintain proper inventory levels while minimizing shortages and over-ordering.
Monitor product quality and proper storage procedures.
Analyze operational performance and identify opportunities to improve efficiency and profitability.
Recruit, hire, train, coach, and develop kitchen team members.
Lead the Back of House team in alignment with the company's mission, values, and operational standards.
Partner closely with the Culinary Director and senior leadership to ensure consistent execution across all kitchen operations.
Build a culture rooted in accountability, respect, teamwork, and professionalism.
Develop future leaders through coaching and mentorship.
Conduct ongoing performance conversations and employee development.
Lead with integrity, consistency, and a hands-on approach.
Create an environment where employees feel supported, challenged, and valued.
Maintain strict Health Department, ServSafe, and sanitation standards.
Ensure compliance with all company policies, procedures, and operational guidelines.
Keep the kitchen clean, organized, and inspection-ready every day.
Promote a culture where food safety and cleanliness are non-negotiable.
Hold yourself and your team accountable to the highest operational standards.