Kitchen Manager – Springfield Brewing Company (BrewCo)

Location: Springfield, MO (Downtown Historic District) Job Type: Full-Time, Salaried Reports To: General Manager Direct Reports: Sous Chefs / Kitchen Supervisors, Line Cooks, Prep Cooks, Dishwashers Position Overview Springfield Brewing Company is seeking an energetic, standard-driven Kitchen Manager (KM) to lead back-of-house (BOH) operations at our landmark brewpub. BrewCo pairs freshly crafted beer and spirits with a high-volume, scratch-focused culinary menu and bustling private event spaces. As Kitchen Manager, you will take full ownership of kitchen operations—from team recruitment, culinary execution, and scheduling to inventory management and food/labor cost optimization. You will work side-by-side with the General Manager to engineer profitable menus, enforce exact recipe specifications, and maintain a positive, disciplined kitchen culture built on quality, consistency, and speed. Key ResponsibilitiesLeadership, Hiring & Staff Development Recruit, onboard, train, schedule, and mentor all hourly kitchen team members (line cooks, prep cooks, and dishwashers). Cultivate a culture of accountability, mutual respect, safety, and continuous culinary improvement. Conduct regular performance reviews, cross-training initiatives, and corrective action in partnership with HR and the GM. Run disciplined pre-shift line checks, station setup reviews, and daily BOH staff communications. Recipe Integrity & Operations Execution Partner directly with the GM to establish standardized recipe cards, portion specs, prep lists, and plate presentations. Ensure 100% kitchen-wide adherence to recipe standards, reducing plating variances and ticket times during peak rushes. Oversee prep pars and line setups to ensure readiness for lunch, dinner, weekend brunch, and peak brewery events. Lead from the expo line or critical stations during high-volume periods to direct flow, coach in real time, and uphold ticket-time standards. Financial Management & BOH Administration Manage BOH labor by writing weekly schedules aligned with sales forecasts, keeping labor costs within budget targets while preserving service quality. Oversee end-to-end inventory management: weekly counts, variance tracking, portion control, waste logs, and product rotation (FIFO). Partner with the GM on monthly P&L reviews, identifying cost drivers and implementing action plans for food and labor cost margins. Manage vendor relationships, product receiving, invoice approvals, and quality verification upon delivery. Banquets, Private Events & Catering Coordinate food production, staging, and execution for BrewCo’s private dining rooms, banquets, and special brewery events. Partner with the event coordinator and front-of-house management to execute seamless timelines, custom buffet/plated presentations, and banquet prep schedules. Food Safety, Sanitation & Maintenance Maintain uncompromising food safety, sanitation, and cleanliness standards in full compliance with Springfield-Greene County Health Department regulations. Enforce routine preventative maintenance schedules for commercial kitchen equipment, draft line tie-ins, walk-in coolers, hoods, and dishwashing equipment. Qualifications & Experience Culinary Leadership Experience: Minimum of 5 years as a Sous Chef or Assistant Kitchen Manager in a high-volume restaurant, plus at least 2 years of direct experience as a Kitchen Manager, Head Chef, or Executive Kitchen Manager. Event Operations: Proven track record executing banquets, catering, or high-volume private dining alongside standard dining room operations. Financial Literacy: Demonstrated working knowledge of BOH P&L drivers, food cost calculations, menu costing, and labor cost management. Availability & Commitment: Ability to work an average of 40–50 hours per week, with full schedule flexibility across lunch and dinner shifts, weekends, late nights, and select holidays (7-day operating schedule). Certifications: Current ServSafe Manager certification (or …

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