Social Cantina- 46th & College Kitchen Manager / Culinary Manager Indianapolis, IN · Full time Company website

Apply for Kitchen Manager / Culinary Manager

Bringing our best to the table. Every time.
We’re not just another restaurant group — we’re a team of doers and hospitality-driven individuals committed to delivering unforgettable experiences. As we open our brand-new Social Cantina at 46th & College this October, we’re looking for passionate people to join us in creating legendary moments rooted in genuine human connection.

At Social Cantina, you’ll find more than just a job — you’ll discover a dynamic, fun, and fast-paced environment where your career can truly grow. With exciting opportunities in both the front and back of house, there’s room for advancement, creativity, and collaboration.

Enjoy competitive pay, flexible schedules, and a supportive, family-like community while being part of something fresh and exciting from day one.

Ready to lead the heart of the restaurant? As a Kitchen Manager, you'll oversee all back-of-house operations, ensuring every plate meets our standards, every shift runs smoothly, and every team member has the support they need to succeed. From coaching your kitchen team to managing food costs and maintaining food safety, you'll be the driving force behind an exceptional dining experience.

This role is hands-on, fast-paced, and built for leaders who thrive under pressure. You'll be responsible for developing your team, maintaining operational excellence, and creating a positive kitchen culture where accountability, teamwork, and great food come together.

What You'll Be Rockin' Every Day

Team Leadership & Development

• Recruit, hire, train, and develop an exceptional kitchen team
• Coach team members in real time, providing constructive feedback and recognition
• Lead product knowledge, recipe execution, and food safety training
• Foster a positive, respectful, and accountable work environment
• Build future leaders through ongoing development and coaching

Kitchen Operations

• Ensure consistent food quality, presentation, and recipe execution
• Manage daily prep, production, and line execution to keep service running smoothly
• Coordinate with front-of-house leadership to deliver timely, accurate guest experiences
• Support all kitchen stations as needed and lead by example during every shift
• Drive efficiency while maintaining our quality standards

Inventory & Cost Control

• Manage food ordering, inventory, and vendor relationships
• Complete accurate inventory counts and maintain appropriate stock levels
• Monitor food costs, portioning, waste, and yields to achieve financial goals
• Identify opportunities to improve efficiency and reduce unnecessary costs

Food Safety & Compliance

• Maintain the highest standards of food safety, sanitation, and cleanliness
• Ensure compliance with ServSafe standards, health department regulations, and company policies
• Conduct regular equipment inspections and report maintenance concerns promptly
• Keep accurate temperature logs, cleaning schedules, and food safety documentation

Operational Excellence

• Create efficient kitchen schedules while managing labor costs
• Ensure the kitchen is organized, clean, and ready for every shift
• Communicate effectively with restaurant leadership to solve challenges quickly
• Analyze kitchen performance and implement improvements that drive results
• Help create an environment where teamwork, accountability, and consistency are the standard

Requirements (A.K.A. The Basics)

• Work at least 45 hours per week
• Open availability, including nights, weekends, and holidays
• ServSafe Manager Certification (or willingness to obtain)
• Previous kitchen leadership experience in a high-volume restaurant preferred
• Strong understanding of food safety, inventory management, labor controls, and kitchen operations
• Attend FHG professional development meetings and leadership training

What's in It for You?

• A dynamic, people-first culture that values strong leadership and continuous improvement
• A clear path for career growth and advancement within Finney Hospitality Group
• The opportunity to lead a talented team while making a real impact on restaurant success

Perks & Pay

Salary: $55,000–$65,000 (based on experience) + Bonus potential

Bonus: Quarterly performance based bonus

Time Off: PTO available in accordance with company policy

Parental Leave: Paid leave for moms and dads

Benefits: Health, dental, and vision insurance

Dining Privileges: Enjoy meals at any FHG restaurant—on us!

If you're passionate about leading great people, creating incredible food, and building a kitchen culture where excellence is the standard, we'd love to meet you. Apply today and help us serve up something amazing.