Culinary Operations Leader

StaffedUp; Columbia Township (MO); On-site; USD 52,000 - 75,000; Full time

Job summary

StaffedUp is seeking a Kitchen Manager in Missouri to lead daily kitchen operations, ensure food quality, and mentor a growing team. You’ll partner with the management team to optimize menus, control costs, and uphold safety standards in a fast-paced restaurant environment.

Ideal candidates have 2+ years in leadership roles, strong culinary knowledge, and proven ability to train staff, manage schedules, and supervise inventory. ServSafe certification preferred.

Qualifications

• 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role
• Strong understanding of cooking techniques, food safety, and kitchen operations
• Ability to train, coach, and motivate a team
• Able to handle multiple priorities in a fast-paced environment
• Understanding of food costs, labor costs, and budget management
• Quick thinker who can handle challenges during service

Responsibilities

• Team Leadership & Training: Hire, train, and manage kitchen staff to ensure a high-performing team
• Food Quality & Consistency: Oversee food preparation, cooking, and presentation to meet restaurant standards
• Inventory & Ordering: Manage food costs, order supplies, and track inventory to minimize waste
• Kitchen Operations & Efficiency: Ensure a smooth, organized, and clean kitchen workflow
• Safety & Compliance: Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred)
• Scheduling & Labor Management: Develop efficient schedules to optimize labor costs while maintaining productivity
• Problem-Solving & Communication: Work closely with front‑of‑house management to ensure seamless service
• Menu Execution & Innovation: Assist with menu planning, new recipes, and seasonal specials

Skills

Team leadership

Staff training

Culinary knowledge

Organization

Financial acumen

Problem-solving

Job description

StaffedUp is seeking a Kitchen Manager in Missouri to lead daily kitchen operations, ensure food quality, and mentor a growing team. You’ll partner with the management team to optimize menus, control costs, and uphold safety standards in a fast-paced restaurant environment.

Ideal candidates have 2+ years in leadership roles, strong culinary knowledge, and proven ability to train staff, manage schedules, and supervise inventory. ServSafe certification preferred.