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 presentationappropriate fora 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

• Maintainaccuratepars 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 thatretainsstrong 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 (StrategicallySupported)

• Execute an established menu with seasonal tweaks and practical improvements

• When interested collaborate onnew itemsor 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)

Were 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.

Youll thrive here if you care about real ingredients and proper technique butyourenot trying to turn a sports bar into fine dining. Great food with curb appeal strong systems and a calm line are the priorities.

WhatYoullDo

• 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

• Maintainhigh standardsfor sanitation and safety

WhatWereLooking 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
$60000$70000 base salary plus performance incentives

Required Experience:

Manager