The Kitchen Manager oversees the daily operations of the kitchen, ensuring high standards of food quality, safety, and cleanliness. This role involves supervising kitchen staff, managing inventory and costs, and ensuring food is prepared and delivered efficiently to meet customer satisfaction and restaurant standards.
Key Responsibilities:
Supervise and coordinate all back-of-house operations, including food preparation, cooking, and plating.
Lead, train, and schedule kitchen staff (chefs, cooks, prep staff, dishwashers).
Maintain high food quality and presentation standards in line with restaurant expectations.
Ensure compliance with food safety, sanitation, and occupational health standards (e.g., HACCP).
Monitor inventory levels, order supplies, and manage vendor relationships to control food costs and minimize waste.
Assist with budgeting, cost control, and pricing strategies in collaboration with upper management.
Implement and enforce kitchen policies and procedures, including cleanliness and equipment maintenance.
Collaborate with front-of-house managers to ensure smooth service and communication.
Address and resolve any kitchen-related issues promptly and professionally.
Maintain a positive, motivating work environment and foster teamwork.
Qualifications:
High school diploma or equivalent; culinary degree or certification is a strong plus.
Proven experience as a Kitchen Manager, Sous Chef, or similar supervisory kitchen role.
Strong leadership and organizational skills.
In-depth knowledge of food safety regulations and kitchen operations.
Ability to manage inventory and control food costs.
Excellent communication and problem-solving skills.
Ability to thrive in a fast-paced, high-pressure environment.
Work Environment:
Fast-paced and physically demanding.
Longer hours, including evenings, weekends, and holidays.
Requires standing for extended periods and lifting heavy items.
Hiring for 3 Locations:
New Lennox, Oak Lawn, Cicero
