Back-of-House Leader for Fast-Paced Kitchen

Zazzo's Pizza; Westmont (IL); On-site; USD 42,000 - 60,000; Full time

Job summary

Zazzo's Pizza in Westmont, IL is seeking an experienced Back of the House Manager to lead kitchen operations, support staff, and ensure food production runs smoothly in a fast-paced setting.

You will oversee food prep, inventory, labor scheduling, and budgeting while developing a strong team and upholding food safety and quality standards across catering, banquets, carryout, delivery, and dine-in service.

Qualifications

• Previous kitchen or restaurant leadership experience preferred.
• Food Handler Certification and BASSET Certification required (or willingness to obtain).
• Experience creating staff schedules preferred.
• Understanding of labor management and food cost budgeting.
• Comfortable using Excel and basic computer systems.
• Strong communication and organizational skills.
• Ability to thrive in a fast-paced kitchen environment.
• Positive attitude and team-first mentality.

Responsibilities

• Learn and understand all food menus and kitchen operations.
• Teach, train, and support kitchen staff during busy shifts and rush periods.
• Manage labor and food cost (COGS) budgeting.
• Create employee schedules based on business and production needs.
• Oversee inventory management and product control.
• Ensure quality, consistency, and timely food production.
• Help coordinate and execute food orders for catering, banquets, carryout, delivery, and full-service dining.
• Maintain cleanliness, organization, and food safety standards.
• Support day-to-day kitchen operations and team development.

Skills

Kitchen leadership

Staff scheduling

COGS budgeting

Food safety

Excel

Communication

Team development

Tools

Excel

Job description

Zazzo's Pizza in Westmont, IL is seeking an experienced Back of the House Manager to lead kitchen operations, support staff, and ensure food production runs smoothly in a fast-paced setting.

You will oversee food prep, inventory, labor scheduling, and budgeting while developing a strong team and upholding food safety and quality standards across catering, banquets, carryout, delivery, and dine-in service.