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 presentation appropriate for a 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  Maintain accurate pars, 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 that retains strong 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 (Strategically Supported) 

Execute an established menu with seasonal tweaks and practical improvements  When interested, collaborate on new items or 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) 
 
We’re 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. 
 
You’ll thrive here if you care about real ingredients and proper technique — but you’re not trying to turn a sports bar into fine dining. Great food with curb appeal, strong systems, and a calm line are the priorities. 

 

What You’ll Do 

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  Maintain high standards for sanitation and safety 

What We’re Looking 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 
$60,000–$70,000 base salary, plus performance incentives 

 

COMPENSATION & ROLE RATIONALE 

 

Why Kitchen Manager 
This concept requires dependable, high-quality food that supports a community-focused sports bar experience. We want proper technique and real food — without the complexity, overhead, or personality risk of a chef-led model. A Kitchen Manager is the best fit to drive consistent execution, cost discipline, and a stable BOH culture.