We're looking for an experienced, hands-on Kitchen Manager to lead daily operations, work the line, manage inventory and food costs, and help grow our culinary program.
Chip Shots is a growing hospitality concept located inside the newly built clubhouse at historic Wing Park Golf Course. Our food operation includes a permanent onsite food truck and dedicated prep kitchen within the clubhouse.
Responsibilities
- Lead daily food truck and prep kitchen operations
- Work the line and maintain food quality and consistency
- Train and lead kitchen staff
- Manage inventory, ordering, receiving, and product rotation
- Monitor food costs, waste, and portion control
- Maintain recipes, prep lists, and kitchen standards
- Ensure food safety, sanitation, and cleanliness
- Help develop and cost menu items
- Work with ownership on purchasing and kitchen operations
Growing With Us
This position will grow as Chip Shots expands. Beginning this winter, we'll introduce ticketed wine and whiskey pairings, dinner events, and other special culinary experiences.
The Kitchen Manager will have the opportunity to take a larger role in menu development, event prep, recipe costing, and event execution.
What We're Looking For
- Previous Kitchen Manager, Sous Chef, Lead Cook, or comparable leadership experience
- Strong line-cooking and kitchen leadership skills
- Experience with inventory, ordering, and food costs
- Current Food Handler Certification
- Strong food safety and sanitation knowledge
- Reliable and dependable
- Morning, evening, and weekend availability
A plus: Food truck, catering/event, recipe costing, or sous vide experience.
What We Offer
- $20 - $21/hour + tips
- Full-time opportunity
- Golf benefits
- Food benefits
- Newly built clubhouse kitchen and prep space
- Opportunity to help build a growing culinary and events program
This is a hands-on management position for someone who takes ownership, leads from the line, and wants the opportunity to grow with a developing hospitality business.
Application Questions
- How many years of professional kitchen experience do you have, and what was your most recent leadership role?
- What experience do you have with inventory, ordering, and food costs?
- Do you currently hold a Food Handler Certification?
- What is your experience with sous vide cooking?
- This position requires morning, evening, and weekend availability. Please describe your availability.