Kitchen Manager

Groovy Goat•Foley, AL

10d

About The Position

Groovy Goat is OWA’s centerpiece for the Greatest of All Time in food, drinks, sports, and games. Featuring a scratch kitchen, high-energy atmosphere, and a commitment to quality and consistency, Groovy Goat delivers an exceptional experience for guests of all ages. The Kitchen Manager plays a critical leadership role in delivering that experience. This position is responsible for overseeing all kitchen operations, developing and leading culinary team members, maintaining food quality and safety standards, and controlling food and labor costs. Success in this role requires hands-on leadership, accountability, and pride in operational excellence. Compensation Compensation is competitive and commensurate with experience. Performance incentives may be available. Status: Exempt

Requirements

Minimum 2 years of experience in kitchen leadership or restaurant management roles
Demonstrated stability and progression in prior leadership positions
High school diploma or equivalent; culinary or restaurant management coursework preferred
Strong working knowledge of food safety, sanitation, and kitchen operations
Ability to read cost reports, manage inventory, and control food and labor expenses
Must possess or be able to obtain required food handler certifications
Valid driver’s license
Satisfactory background check
Ability to stand and work on feet for extended periods (up to 10 hours)
Ability to reach, bend, stoop, and lift up to 50 pounds as needed

Nice To Haves

culinary or restaurant management coursework preferred

Responsibilities

Lead and supervise all kitchen employees to ensure consistent execution, quality, and efficiency
Foster a positive, accountable, and team-oriented kitchen culture
Recruit, train, coach, and develop kitchen staff across all stations
Schedule kitchen staff to meet business demands while controlling labor costs
Hold team members accountable to performance, cleanliness, and food safety standards
Oversee food preparation and cooking processes to ensure consistency and presentation standards
Maintain recipe adherence, portion control, and plating expectations
Collaborate with management on menu pricing, changes, and rollouts
Ensure all food products meet company quality standards prior to service
Order food, supplies, and ingredients based on demand forecasts and par levels
Monitor inventory levels and conduct weekly inventory counts
Maintain weekly and monthly food cost and operational cost reports
Work with vendors to ensure product quality, availability, and cost control
Ensure all food storage, preparation, and handling complies with local health and safety regulations
Maintain a clean, organized, and inspection-ready kitchen at all times
Lead health inspections and corrective actions as needed
Enforce sanitation, safety, and equipment maintenance standards