Engrained is a locally owned microbrewery and from-scratch, farm-to-table restaurant. We’re looking for a hands-on kitchen leader whose primary strength is managing and developing people.
Our business is growing, including launching a new BBQ operation at the Scheels Sports Park in spring 2027. You’ll lead a shared kitchen team across both locations, working directly with ownership to deliver consistent food and build a dependable team.
BENEFITS $65,000–$75,000 base salary, based on experience and qualifications
Up to $10,000 in annual performance bonus potential
Target schedule of 45 hours per week
Three weeks of paid time off
Monthly reimbursement toward individually purchased health insurance
Training & development, employee discounts, and more
RESPONSIBILITIES:
Set clear expectations, communicate priorities, and follow through consistently
Coach employees through regular feedback, hands‑on training, and recognition of good work
Address performance issues and conflict promptly, fairly, and respectfully
Build a team culture of trust, teamwork, and accountability, leading by example in attitude and work habits
Delegate effectively and develop employees and shift leaders to take ownership of their work
Hire and retain dependable employees, providing the training and support they need to succeed
Master Operator Schedule the shared team and coordinate prep, production, and service for the restaurant and park BBQ operation
Manage ordering, inventory, waste, and costs to drive financial and operational results
Maintain food safety, sanitation, cleanliness, and equipment care standards
Contribute to a kitchen environment that inspires operational excellence
Culinary Leader Work alongside employees during prep and service, setting standards for quality, organization, and urgency
Ensure consistent execution of recipes, portions, and presentation
Execute our established core menu and develop specials and features
JOB REQUIREMENTS:
At least two years of kitchen leadership experience as a Sous Chef, Kitchen Manager, Head Chef, or comparable supervisor
Recent cooking experience in a high volume, full-service, from-scratch restaurant
Must be able to execute all stations as well as organizing and monitoring other cooks
Working knowledge of purchasing, inventory, recipe costing, and food and labor cost control
Demonstrate proficiency with POS systems, scheduling software, ordering and inventory systems, and Microsoft Office
Availability for evenings and weekends, including Sundays, and ability to work at both locations
Must be able to lift and carry supplies and cases weighing up to 50 lbs
Must be able to walk and be "on your feet" for up to 10 hours
