Kitchen Manager Indianapolis

KITCHEN / CULINARY MANAGER

Finney Hospitality Group | Indianapolis Area

Full-Time | $55,000–$60,000 annually, based on experience and location

Finney Hospitality Group is looking for experienced Kitchen / Culinary Managers to join our restaurant leadership teams throughout the Indianapolis area.

Whether your background is as a Kitchen Manager, Culinary Manager, Sous Chef, Assistant Kitchen Manager, BOH Manager, or other restaurant kitchen leader
, we're interested in connecting with people who know how to run a great kitchen and build a strong team.

This is a hands-on leadership role for someone who understands that a successful kitchen is about more than putting out great food. It's about developing people, maintaining high standards, controlling costs, creating consistency, and building a kitchen culture people want to be part of.

We have opportunities across multiple FHG restaurant concepts and Indianapolis-area locations. During the application process, you'll have the opportunity to let us know which locations you're most interested in.

• Lead, coach, train, and develop BOH team members
• Create a positive, accountable, and team-focused kitchen culture
• Help recruit, onboard, and retain strong kitchen employees
• Set clear expectations and provide consistent feedback and coaching
• Identify high-potential team members and help develop future leaders
• Lead by example and jump in wherever the team needs you

• Ensure every dish meets company standards for quality, presentation, portioning, and consistency
• Oversee food preparation and kitchen execution during service
• Maintain recipe and menu standards
• Ensure proper food handling, storage, labeling, rotation, and preparation procedures
• Identify opportunities to improve kitchen efficiency and execution
• Partner with restaurant and culinary leadership to maintain a consistently great guest experience

• Manage the day-to-day operation of the kitchen
• Maintain an organized, clean, safe, and service-ready BOH
• Support scheduling and appropriate staffing levels based on business needs
• Manage inventory, ordering, receiving, and product organization
• Monitor food cost, waste, labor, and other key operating metrics
• Complete inventory counts and maintain accurate records
• Help identify operational challenges and implement solutions
• Maintain equipment and communicate repair or maintenance needs

• Maintain company food safety and sanitation standards
• Ensure compliance with health department requirements and company policies
• Reinforce proper cleaning, sanitation, temperature, and food-storage procedures
• Maintain required documentation and kitchen records
• Ensure team members are properly trained on safety procedures and equipment use

While your primary area of responsibility is the kitchen, you're part of the restaurant leadership team first
.

Our Kitchen / Culinary Managers partner closely with the General Manager and other restaurant leaders, support the entire operation when needed, and help create an environment where both our team members and guests have a great experience.

We'd love to meet you if you:

• Have previous restaurant kitchen leadership experience
• Have worked as a Kitchen Manager, Culinary Manager, Sous Chef, BOH Manager, Assistant Kitchen Manager, or similar role
• Know how to lead and develop a kitchen team
• Understand food cost, inventory, labor, and kitchen operations
• Take food quality, consistency, cleanliness, and organization seriously
• Are comfortable leading in a fast-paced, high-volume restaurant environment
• Have strong communication and problem‑solving skills
• Can balance accountability with…