Kitchen Manager

Kitchen Manager — 305 | Fortville, IN

45 hours per week | Starting at $25/hour | Sundays & Mondays off

305 is an independently owned, Mediterranean-inspired restaurant and cocktail lounge in Fortville. We’re looking for a strong cook and dependable leader who takes pride in the food leaving the kitchen, the team preparing it, and the standards maintained every shift.

This is a hands-on management role. Kitchen Manager will work closely with owners to oversee kitchen operations. You’ll cook alongside the team during service, with dedicated shifts or scheduled time for inventory, ordering, training, and improving kitchen processes.

We need someone ready to learn our menu and how we operate while arriving confident in their ability to lead a team. A positive attitude, respectful communication, and the ability to stay calm under pressure are essential.

Our standards must remain high when ownership is not present. We’re looking for someone we can trust to take charge, address issues, and maintain food quality, cleanliness, teamwork, and efficiency without ongoing reminders or supervision.

What you’ll do

• Cook during service while leading an organized, efficient kitchen.
• Consistently uphold recipes, portions, presentation, and food quality.
• Set clear expectations and hold the team accountable for prep, cleanliness, service execution, and closing responsibilities.
• Address problems as they arise and follow through to ensure they are resolved.
• Complete inventory counts and place accurate, timely food orders within ownership’s guidelines.
• Reduce food waste through better prep planning, portion control, product rotation, and inventory management.
• Train and coach kitchen staff with clear direction and constructive feedback.
• Work with ownership to create and maintain practical prep lists, station setups, and opening and closing procedures.
• Communicate with the front-of-house team about ticket times, availability, and service needs.
• Complete assigned tasks on time and keep ownership informed of progress and concerns.

Who we’re looking for

• A confident cook with restaurant kitchen experience and experience leading or training others.
• Someone eager to learn our menu, recipes, and standards.
• A positive, professional attitude and a team-first approach.
• The ability to hold people accountable while treating them with respect.
• Strong organization, sound judgment, problem-solving, and follow-through.
• Experience with inventory, ordering, portion control, and reducing food waste.
• Someone who accepts feedback and works collaboratively with ownership.
• A dependable leader who maintains expectations whether or not an owner is in the building.
• Evening availability, including Friday and Saturday service.
• ServSafe Manager certification required.
• Must successfully pass a background check as a condition of employment.

Schedule & pay

• 45 hours per week, Tuesday through Saturday.
• Sundays and Mondays off.
• Evening shifts required, with scheduled time for kitchen management responsibilities.
• Starting pay: $25 per hour, with applicable overtime paid.

To apply: Send your resume or a summary of your kitchen and leadership experience, along with your availability.

Help us build a kitchen that runs well, supports its team, and consistently serves food we’re proud of.

Pay: From $25.00 per hour

Expected hours: 40.0 – 45.0 per week

Benefits:

• Employee discount
• Paid time off

Work Location: In person