Job Description
Tannin Bar is a new wine bar and kitchen opening this fall in Park City. We're building a destination for great wine, thoughtful food, and genuine hospitality. Our goal is simple: create the neighborhood gathering place guests can't wait to return to.
You'll help build Tannin Bar from the ground up, shaping our kitchen team, systems, standards, and culture from opening day. If you've ever wanted to leave your fingerprint on a new restaurant and build a kitchen you're proud to lead, this is that opportunity.
Reports To: General Manager
Direct Reports: Line Cooks, Prep Cooks, Dishwashers, and other Back of House Team Members
Status: Full Time, Exempt (Salaried)
Schedule: On-site leadership role. Evenings, weekends, and holidays required.
Estimated Start Date: September 14, 2026
The Opportunity
As Kitchen Manager, you'll be the day-to-day leader of Tannin Bar's kitchen and the person responsible for turning our food vision into consistent execution every service.
You'll recruit and develop the opening kitchen team, establish systems and standards, manage prep and production, maintain food safety and sanitation, control food and labor costs, and create an organized kitchen where people enjoy coming to work.
We're looking for a hands-on kitchen leader who can run a disciplined operation without losing sight of teamwork, hospitality, and the people behind the food.
What Success Looks Like
- Successfully launch Tannin Bar's kitchen and establish strong systems from opening day. Build, train, and retain a dependable, high-performing Back of House team.
- Deliver consistent food quality, presentation, and execution every service.
- Maintain efficient ticket times and smooth kitchen workflow.
- Achieve food cost, labor, purchasing, and waste goals.
- Maintain an exceptionally clean, organized, and food-safe kitchen. Build a culture of accountability, teamwork, respect, and continuous improvement.
- Develop a seamless working relationship between the Front and Back of House.
Responsibilities
Opening & Kitchen Operations
- Partner with ownership and the General Manager throughout pre-opening, including kitchen organization, equipment installation, vendor setup, opening inventory, and operational planning.
- Help establish recipes, prep lists, production schedules, cleaning schedules, opening and closing procedures, and kitchen standards.
- Recruit, hire, onboard, and train the opening Back of House team.
- Lead mock services and support soft opening activities.
- Oversee daily kitchen operations, prep, production, service, and closing.
- Ensure all food is prepared consistently according to established recipes, portions, and presentation standards.
- Monitor ticket times and kitchen workflow and make real-time adjustments during service.
- Work stations as needed and step in wherever necessary to support the team.
- Maintain an organized kitchen, dry storage, and other Back of House areas.
- Ensure kitchen equipment is properly cleaned and maintained and coordinate repairs with the General Manager.
Team Leadership
- Recruit, hire, onboard, coach, develop, schedule, and retain an exceptional Back of House team.
- Create schedules that support business needs while responsibly managing labor.
- Set clear expectations and provide consistent, real-time coaching and feedback.
- Address performance concerns promptly and professionally.
- Conduct pre-shift meetings and ensure the kitchen team is prepared for service.
- Foster a positive, accountable culture where employees feel supported, challenged, and valued.
- Lead by example and be willing to work alongside the team when needed.
- Partner closely with the General Manager and Front of House team to ensure seamless execution.
Food Quality & Safety
- Maintain Tannin Bar's standards for food quality, consistency, portioning, and presentation.
- Ensure compliance with all applicable health, food safety, and sanitation requirements.
- Maintain proper food handling, storage, labeling, rotation, allergen awareness, and temperature controls.
- Maintain a clean, sanitary, and inspection-ready kitchen at all times.
- Train and hold the entire Back of House team accountable for food safety and sanitation standards.
- Respond quickly and professionally to food quality or allergy concerns.
Financial & Inventory Management
- Manage food purchasing, receiving, inventory, and kitchen supplies.
- Conduct regular inventory counts and maintain appropriate par levels.
- Control food cost through disciplined purchasing, portion control, inventory management, and waste reduction.
- Monitor Back of House labor hours and overtime.
- Verify deliveries, invoices, product quality, and pricing.
- Maintain strong relationships with food purveyors and other kitchen vendors.
- Communicate pricing changes, supply issues, and cost concerns to the General Manager and ownership.
- Participate in recipe costing and identify opportunities to improve efficiency and margins without compromising quality.
Menu Execution & Collaboration
- Ensure recipes and preparation standards are consistently followed.
- Partner with ownership and culinary leadership on menu implementation, seasonal changes, and specials.
- Participate in recipe testing, costing, and documentation.
- Maintain accurate recipe books and kitchen standards.
- Support wine dinners, private events, special events, and other Tannin Bar programming.
- Work collaboratively with the Front of House team to deliver an exceptional overall guest experience.
Leadership & Accountability
- Think like an owner by balancing food quality, team development, operational excellence, and financial stewardship.
- Identify problems early and bring solutions, not excuses.
- Communicate clearly and proactively with the General Manager and ownership.
- Participate in manager meetings and complete required inventory, labor, and operational reporting.
- Encourage collaboration and continuous improvement across the team.
- Lead with integrity, humility, professionalism, and accountability every day.
Qualifications
- Minimum 5 years of restaurant kitchen leadership experience.
- Proven experience supervising, training, and developing kitchen employees.
- Current ServSafe Manager Certification required.
- Strong knowledge of food safety, sanitation, kitchen organization, and health department requirements.
- Experience with food purchasing, inventory management, food costing, portion control, and waste reduction.
- Strong organizational, communication, and problem-solving skills.
- Ability to maintain standards and composure in a fast-paced kitchen environment.
- Ability and willingness to work evenings, weekends, holidays, and peak seasonal periods.
- Must be comfortable working hands-on alongside the kitchen team.
- Restaurant opening experience preferred.
- Experience working in a seasonal or high-volume hospitality environment is a plus.
- Ability to understand financials, use excel and ordering software.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift up to 50 pounds.
- Ability to safely work in hot, cold, and humid kitchen environments.
- Ability to perform the physical duties normally associated with restaurant kitchen operations.
Compensation & Benefits
We offer a competitive compensation package commensurate with experience, including performance-based bonus opportunities.
- Healthcare reimbursement
- 401(k) retirement plan after year 1
- Paid time off
- Staff meals
Why Join Tannin Bar
- Help build a new hospitality concept and kitchen from opening day. Have meaningful influence over the team, systems, and culture you will ultimately lead.
- Work alongside engaged founders and an experienced General Manager.
- Join a restaurant where the kitchen is an integral part of the guest experience, not an afterthought.
- Continue growing through professional development and exposure to an ambitious food and wine program.
- Join a team built on respect, collaboration, curiosity, accountability, and genuine hospitality.
If you're excited by the opportunity to build a kitchen, develop an exceptional team, and create something lasting in Park City, we'd love to hear from you.
Pay: $62,000.00 - $70,000.00 per year
Benefits:
- 401(k)
- Health insurance
- Paid time off
Application Question(s):
- Are you able to work an on-site schedule in Park City, including evenings, weekends, and holidays?
- Do you have experience managing restaurant financials (labor, food & beverage cost, inventory, P&L)? Please describe that experience in 2-4 sentences.
- Have you participated in the opening of a new restaurant, bar, or hospitality concept? Have you also been responsible for hiring, training, and developing a kitchen team? Please describe your experience in 2-4 sentences.
- Do you have at least 5 years of experience leading a restaurant kitchen team (including line cooks, prep cooks, and dishwashers)?
- As a Kitchen Manager in a wine-focused restaurant, how would you work with the Front of House team to support food and wine pairings and deliver an exceptional guest experience? Describe your approach and your interest in wine, winemaking, or the wine industry in 2-4 sentences.
Ability to Commute:
- Park City, UT 84098 (Required)
Work Location: In person
