Description
The Kitchen Manager will lead back-of-house operations at Social Cantina in Indianapolis, overseeing food quality, kitchen production, team development, inventory and cost control, food safety, sanitation, and coordination with front-of-house leadership. The role requires at least 45 hours per week, open availability, ServSafe Manager Certification or willingness to obtain it, and strong knowledge of food safety, inventory, labor controls, and kitchen operations. Compensation is $55,000–$65,000 per year plus bonus potential, with PTO, health, dental, and vision insurance, and dining privileges.
