Kitchen Manager

Description

At Wisco Taco Foxtrot, our mission is simple: serve up inventive flavors, Wisconsin charm, and laid-back fun; one taco and cocktail at a time. We’re here to bring people together in a vibrant, welcoming space that feels like your favorite hangout. Whether you’re staying for hours or just stopping in, WTF is your go-to spot for food, fun, and unforgettable moments.

• Inspire Wonder
  • Innovation with Flavor
  • Surprise & Delight
• Foster Hospitality
  • Inclusive Culture
  • Home Away from Home
• Demonstrate Intentionality
  • Empathetic Engagement
  • Anticipatory Service
  • Ownership Mindset

• Back of House Management
  • Oversee daily kitchen operations, ensuring consistency and adherence to early Bird Night Owl standards.
  • Work various line shifts to stay connected with operations and identify areas for improvement.
  • Monitor food quality and guest satisfaction with attention to detail and timeliness.
  • Lead by example with professionalism and integrity, fostering open communication across teams and vendors.
• Menu Execution
  • Prepare and execute all food menus, including restaurant, bar, and catering offerings.
  • Train kitchen staff on recipes and preparation techniques to ensure consistency and quality.
  • Maintain high standards of presentation and taste in every dish.
• Financial Performance
  • Manage all food purchasing and maintain accurate monthly inventory.
  • Assist with kitchen scheduling and labor management to align with budgetary goals.
  • Monitor staffing levels and labor costs to support operational and financial efficiency.
• Health and Safety Standards
  • Enforce all food safety policies, ensuring compliance with FDA and Health Department guidelines.
  • Oversee proper inventory storage and rotation to maintain freshness and minimize waste.
  • Implement and uphold cleanliness standards, recommend process improvements as needed.
  • Support and enforce HR policies related to staff performance and conduct.
• Team Hiring, Retention, Mentorship
  • Collaborate with the General Manager in recruiting, hiring, onboarding new team members.
  • Foster a positive kitchen culture focused on growth, collaboration, and accountability.
  • Lead ongoing training and development initiatives to retain top talent and promote from within.

• Minimum Experience
  • 2+ years of professional kitchen experience (preparation, cooking, ordering, inventory).
  • At least 1 year in a kitchen leadership or supervisory role.
• Leadership & Skillset
  • Proven leadership skills with a collaborative and motivating management style.
  • Ability to obtain Food Handlers and TIPS Certification within six months of hire.
  • High integrity and proactive, hands‑on approach to problem‑solving.
  • Excellent organizational and time‑management skills.
  • Strong interpersonal and communication skills (verbal and written).
  • Flexible schedule: ability to work AM/PM shifts, weekends, and holidays.
• Education
  • High School Diploma or GED required.
  • Degree or training in Culinary Arts, Hospitality, or related field preferred.
• Physical Abilities
  • Ability to be on your feet and alert for extended periods.
  • Ability to lift up to 35 lbs as needed.
  • Continuous use of hands and arms, bending, reaching, and twisting.
• General Note

  Employees will be required to perform any other job‑related duties assigned by their supervisor.