Kitchen Manager

Property Description:

Mansfield Sports Park is a premier, multi-sport destination located in Mansfield, Texas. The complex features state-of-the-art baseball and softball fields, tournament-ready amenities, family recreation areas, and a robust lineup of food and beverage offerings including fast-casual dining, full-service restaurants, counter service stands, and banquet facilities for events and group functions. As a hub for local and regional sports tourism, the Park delivers best-in-class experiences to athletes, families, and spectators year-round.

Position Summary:

The Kitchen Manager is responsible for leading all culinary operations across Mansfield Sports Park. This role oversees the back-of-house team for both restaurant kitchens, concessions, and event catering functions. Key responsibilities include supervision of kitchen staff, food production and execution, purchasing, inventory control, food safety compliance, and cost management. The Kitchen Manager ensures consistency, quality, and efficiency in all menu offerings and kitchen operations.

Essential Duties and Responsibilities:

• Supervise, train, and schedule all kitchen staff including line cooks, prep cooks, dishwashers, and banquet culinary support.
• Oversee food production for all outlets including fast-casual restaurants, concessions, and catered events; ensure consistency in portioning, quality, and presentation.
• Work with the Food and Beverage Manager to develop seasonal and event-driven menu offerings that align with guest demand and profitability goals.
• Maintain food cost controls by managing purchasing, portioning, waste reduction, and vendor relationships.
• Implement and manage inventory systems to ensure par levels are maintained and accurate records are kept across all kitchen outlets.
• Monitor and enforce all food safety protocols, sanitation procedures, and health department regulations; maintain a clean and organized kitchen environment at all times.
• Lead opening and closing procedures for kitchen facilities and coordinate maintenance and upkeep of all kitchen equipment.
• Collaborate with the service team to ensure timely, efficient execution of food orders during both high-volume service and catered events.
• Participate in hiring, onboarding, and performance evaluations of kitchen staff; foster a culture of accountability and continuous improvement.
• Ensure compliance with company policies, OSHA regulations, and local/state health and safety codes.
• Maintain budgetary awareness by contributing to labor forecasting, controlling overtime, and managing food and supply costs within set targets.
• Stay current on culinary trends, sports venue best practices, and operational tools to drive innovation and guest satisfaction.

Qualifications:

• High school diploma or equivalent required; culinary degree or certification preferred.
• Minimum of 3–5 years of kitchen leadership experience in a high-volume setting (sports venues, hospitality, or restaurant environments preferred).
• Strong knowledge of commercial kitchen operations, food preparation, inventory systems, and sanitation procedures.
• Proven ability to manage and develop diverse kitchen teams.
• Strong organizational skills and attention to detail in a fast-paced, multi-outlet environment.
• Ability to work flexible hours including nights, weekends, holidays, and during major events.
• ServSafe Food Manager Certification required or ability to obtain upon hire
• Positive attitude, professional manner and appearance in all situations

Supervises:

All BOH Saff

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

KemperSports Management is an Equal Opportunity Employer