Groovy Goat is OWA’s centerpiece for the Greatest of All Time in food, drinks, sports, and games. Featuring a scratch kitchen, high-energy atmosphere, and a commitment to quality and consistency, Groovy Goat delivers an exceptional experience for guests of all ages.
The Kitchen Manager plays a critical leadership role in delivering that experience. This position is responsible for overseeing all kitchen operations, developing and leading culinary team members, maintaining food quality and safety standards, and controlling food and labor costs. Success in this role requires hands-on leadership, accountability, and pride in operational excellence.
Compensation
Compensation is competitive and commensurate with experience. Performance incentives may be available.
Status: Exempt
Key Responsibilities
Kitchen Operations & Leadership

• Lead and supervise all kitchen employees to ensure consistent execution, quality, and efficiency
• Foster a positive, accountable, and team-oriented kitchen culture
• Recruit, train, coach, and develop kitchen staff across all stations
• Schedule kitchen staff to meet business demands while controlling labor costs
• Hold team members accountable to performance, cleanliness, and food safety standards

Food Quality & Execution

• Oversee food preparation and cooking processes to ensure consistency and presentation standards
• Maintain recipe adherence, portion control, and plating expectations
• Collaborate with management on menu pricing, changes, and rollouts
• Ensure all food products meet company quality standards prior to service

Inventory, Cost & Vendor Management

• Order food, supplies, and ingredients based on demand forecasts and par levels
• Monitor inventory levels and conduct weekly inventory counts
• Maintain weekly and monthly food cost and operational cost reports
• Work with vendors to ensure product quality, availability, and cost control

Sanitation, Safety & Compliance

• Ensure all food storage, preparation, and handling complies with local health and safety regulations
• Maintain a clean, organized, and inspection-ready kitchen at all times
• Lead health inspections and corrective actions as needed
• Enforce sanitation, safety, and equipment maintenance standards

What Success Looks Like

• Consistent food quality and execution across all shifts
• Food and labor costs maintained within established targets
• Strong kitchen morale with low turnover
• Health inspections passed with confidence
• A kitchen team that operates with pride, discipline, and teamwork

Qualifications

• Minimum 2 years of experience in kitchen leadership or restaurant management roles
• Demonstrated stability and progression in prior leadership positions
• High school diploma or equivalent; culinary or restaurant management coursework preferred
• Strong working knowledge of food safety, sanitation, and kitchen operations
• Ability to read cost reports, manage inventory, and control food and labor expenses
• Must possess or be able to obtain required food handler certifications
• Valid driver’s license
• Satisfactory background check

Physical Requirements

• Ability to stand and work on feet for extended periods (up to 10 hours)
• Ability to reach, bend, stoop, and lift up to 50 pounds as needed