Kitchen Manager - Multiple Locations (Indianapolis)

Finney Hospitality Group • Indianapolis, IN

2d • Onsite

About The Position

Finney Hospitality Group is seeking experienced Kitchen / Culinary Managers to join their restaurant leadership teams in the Indianapolis area. This is a hands-on leadership role focused on running a great kitchen, building a strong team, developing people, maintaining high standards, controlling costs, creating consistency, and fostering a positive kitchen culture. Opportunities are available across multiple FHG restaurant concepts and locations in the Indianapolis area.

Requirements

• Previous restaurant kitchen leadership experience.
• Experience as a Kitchen Manager, Culinary Manager, Sous Chef, BOH Manager, Assistant Kitchen Manager, or similar role.
• Ability to lead and develop a kitchen team.
• Understanding of food cost, inventory, labor, and kitchen operations.
• Commitment to food quality, consistency, cleanliness, and organization.
• Comfortable leading in a fast-paced, high-volume restaurant environment.
• Strong communication and problem-solving skills.
• Ability to balance accountability with creating a positive team culture.
• Willingness to work a flexible restaurant schedule, including evenings, weekends, and holidays as needed.
• Must have or be willing to obtain required food safety certification.

Nice To Haves

• High-volume restaurant experience.
• ServSafe certification.

Responsibilities

• Lead, coach, train, and develop BOH team members.
• Create a positive, accountable, and team-focused kitchen culture.
• Recruit, onboard, and retain strong kitchen employees.
• Set clear expectations and provide consistent feedback and coaching.
• Identify high-potential team members and help develop future leaders.
• Lead by example and support the team wherever needed.
• Ensure every dish meets company standards for quality, presentation, portioning, and consistency.
• Oversee food preparation and kitchen execution during service.
• Maintain recipe and menu standards.
• Ensure proper food handling, storage, labeling, rotation, and preparation procedures.
• Identify opportunities to improve kitchen efficiency and execution.
• Partner with restaurant and culinary leadership to maintain a consistently great guest experience.
• Manage the day-to-day operation of the kitchen.
• Maintain an organized, clean, safe, and service-ready BOH.
• Support scheduling and appropriate staffing levels based on business needs.
• Manage inventory, ordering, receiving, and product organization.
• Monitor food cost, waste, labor, and other key operating metrics.
• Complete inventory counts and maintain accurate records.
• Identify operational challenges and implement solutions.
• Maintain equipment and communicate repair or maintenance needs.
• Maintain company food safety and sanitation standards.
• Ensure compliance with health department requirements and company policies.
• Reinforce proper cleaning, sanitation, temperature, and food-storage procedures.
• Maintain required documentation and kitchen records.
• Ensure team members are properly trained on safety procedures and equipment use.
• Partner closely with the General Manager and other restaurant leaders.
• Support the entire operation when needed.
• Help create an environment where both team members and guests have a great experience.

Benefits

• Competitive salary based on experience and location
• Bonus potential for eligible management positions
• Medical, dental, and vision insurance
• 401(k) with company match after one year
• Paid time off
• Dining privileges at FHG restaurant locations
• Leadership development and growth opportunities
• Opportunities to advance within a growing multi-concept restaurant group

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed