Description
The Tap is hiring a Kitchen Manager in Indianapolis, Indiana to lead back-of-house operations, develop and coach kitchen staff, manage food quality, inventory, costs, schedules, and food safety, and coordinate 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 previous high-volume kitchen leadership experience is preferred. Compensation is $55,000–$65,000 per year plus bonus potential, with PTO, health, dental, and vision insurance, and dining privileges.
