Mass Appeal Jobs (NOW HIRING)

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Free food & snacks
• Health insurance
• Paid time off
• Training & development
• Vision insurance

Job Title: Kitchen Manager
Location: Mass Appeal Draught House & Grille
Status: Full Time
Reports to: Head of Culinary
Salary Range: $65k-$75k per year
Ready to Take the Next Step in Your Culinary
Career?

Mass Appeal Draught House & Grille is the newest hospitality concept from Hendler Family Brewing
Company, bringing together award-winning local beer, elevated New England comfort food, and an
energetic atmosphere in the heart of Patriot Place.
We're looking for more than someone to manage a kitchen.
We're looking for someone who wants to help build one.
Whether you're an experienced Kitchen Manager looking for your next challenge or a talented Sous Chef
ready for your first leadership role, this is an opportunity to help shape a growing concept while working
alongside an experienced hospitality leadership team.
You'll report directly to an experienced General Manager who oversees the daily operation of the restaurant
while partnering closely with our Director of Culinary, who leads menu development, culinary standards,
recipe development, and training across all Hendler Family Brewing Company hospitality locations.
That means you'll have the support, mentorship, and resources of a larger hospitality organization while
still having real ownership over your kitchen, your team, and your operation.
About Mass Appeal

Mass Appeal is designed to be different.
We're a neighborhood restaurant, brewery, and gathering place located inside Patriot Place.
Some days our dining room is packed with guests attending Patriots games, concerts, and major events.
Other days are quieter, allowing us to focus on delivering exceptional hospitality to our growing base of
local regulars.
Success here isn't simply about surviving the rush.
It's about building a kitchen that performs exceptionally well every single day.
The leader we're looking for understands that great operations aren't built only during busy services—
they're built through preparation, organization, coaching, smart inventory management, and disciplined
cost control.
About the Role

This is a hands-on leadership position for someone who enjoys building people just as much as building
great food.
You'll be responsible for leading the day-to-day operation of the kitchen while creating an environment
where consistency, teamwork, accountability, and hospitality thrive.
You'll execute the culinary vision established by our Director of Culinary while working closely with the
General Manager to ensure every guest has an exceptional experience.
This role is ideal for someone who enjoys:

• Leading from the front.
• Coaching and developing kitchen teams.
• Creating organized systems that make service easier.
• Managing food cost, labor, and inventory responsibly.
• Building a positive culture where people enjoy coming to work.
• Taking pride in consistently delivering outstanding food.

Reporting Structure

This position reports directly to the General Manager, who leads the overall restaurant operation.
You'll also work closely with our Director of Culinary, who provides company-wide culinary leadership,
menu development, recipe standards, training, and ongoing mentorship.
As Kitchen Manager, you'll bring that vision to life by leading your kitchen team, maintaining consistency,
controlling costs, and ensuring every guest receives an exceptional meal.
What You'll Do

Kitchen Leadership

• Lead all daily back-of-house operations.
• Hire, coach, develop, and inspire a high-performing kitchen team.
• Foster a culture built around accountability, teamwork, and continuous improvement.
• Lead by example on the line and during service.

Culinary Execution

• Execute recipes and plating standards with consistency.
• Ensure every dish meets company quality expectations.
• Partner with the Director of Culinary on menu rollouts, seasonal features, training, and operational
• improvements.
• Maintain organized prep systems that support both slower weekdays and high-volume event
• business.

Financial & Operational Excellence

• Manage ordering, receiving, inventory, and vendor relationships.
• Control food cost through forecasting, portioning, inventory management, and waste reduction.
• Build labor schedules that balance exceptional hospitality with financial responsibility.
• Monitor prep levels to maximize freshness while minimizing waste.

Teamwork

• Partner closely with Front of House leadership to deliver seamless guest experiences.
• Communicate effectively with managers and team members.
• Help create a positive, respectful workplace where everyone can succeed.

Food Safety

• Maintain exceptional standards of cleanliness and organization.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Keep the kitchen operating safely and efficiently every day.

What Success Looks Like

Success in this role means:

• Guests receive consistently outstanding food every visit.
• Your kitchen is clean, organized, and prepared for every service.
• Food cost, labor, and waste are actively managed—not simply reacted to.
• Your team understands expectations, feels supported, and continues to grow.
• Event days are organized and controlled rather than chaotic.
• Slower days are used intentionally for prep, training, organization, and continuous improvement.
• The quality of our food helps turn first-time visitors into loyal local regulars.

We're Looking for Someone Who...

• Leads with humility and confidence.
• Loves coaching people and building strong teams.
• Understands both the culinary and business side of running a kitchen.
• Thrives in a structured environment while continuously improving systems.
• Stays calm under pressure.
• Communicates clearly and respectfully.
• Takes pride in consistency, cleanliness, and organization.
• Wants to grow with a company that is continuing to invest in hospitality.

Qualifications

• 3+ years of leadership experience as a Kitchen Manager, Sous Chef, Executive Sous Chef, or similar
• role.
• Experience in high-volume restaurants, brewpubs, scratch kitchens, or polished casual concepts
• preferred.
• Strong understanding of food cost, inventory management, labor scheduling, purchasing, and waste
• reduction.
• Experience hiring, coaching, and developing kitchen teams.
• Strong organizational and communication skills.
• ServSafe Manager Certification (or willingness to obtain).
• Culinary degree is welcomed but not required.

What We Don't Expect

We're not looking for someone who has all the answers on day one.
We don't expect you to create menus, reinvent recipes, or run the restaurant by yourself.
You'll have the support of an experienced General Manager and the mentorship of our Director of Culinary,
whose role is to establish culinary standards, develop menus, and support your continued growth.
What we do expect is someone who cares deeply about their team, takes pride in their kitchen, understands
the importance of food cost and waste management, and shows up every day ready to lead.
If you're someone who's been waiting for the right opportunity to step into a larger leadership role with the
support of an experienced hospitality company, we'd love to meet you.
Why Hendler Family Brewing Company?

Hendler Family Brewing Company is home to Jack's Abby Craft Lagers, Night Shift Brewing, Wormtown
Brewery, and Mass Appeal Draught House & Grille.
Our hospitality teams work collaboratively across concepts, sharing ideas, developing leaders, and building
memorable guest experiences throughout Massachusetts.
Joining HFBC means joining a company that believes in investing in its people. As we continue to grow, so
do the opportunities for our leaders.
Benefits

• Competitive Salary
• Medical, Dental & Vision Insurance
• 401(k) with Company Match
• Paid Time Off
• Paid Company Holidays
• Professional Development & Leadership Development Opportunities
• Membership in the Master Brewers Association of America
• Employee Discounts
• Free Weekly Beer Allotment (21+) and Shift Meals
• Opportunities for Growth Across Multiple Hospitality Concepts