Culinary Operations Leader - Drive Revenue & Excellence

LOGAN; Evansville (IN); On-site; USD 42,000 - 60,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, and ensure high standards of food quality and safety. The role includes inventory control, cost management, and schedule coordination to meet forecasts and budgets.

The ideal candidate has restaurant management experience, knowledge of food costs, and the ability to coach a team while maintaining exceptional guest service and compliance with health regulations.

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience.
• Minimum of 1 year restaurant management experience preferred.
• Knowledge of sales figures and food costs.
• Familiarity with kitchen equipment (knives, slicer, mixer, salamander, stoves, ovens, Hobart).
• Ability to communicate well with guests, subordinates, and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.

Responsibilities

• Oversee daily kitchen operations and staff.
• Lead kitchen team and coordinate food orders.
• Maintain safety, sanitation and HACCP standards.
• Monitor inventory, control costs, and ordering.
• Ensure health regulations compliance and ServSafe standards.
• Train and mentor kitchen personnel.
• Manage scheduling based on forecasts and budgets.
• Collaborate with General Manager on cash handling procedures.

Skills

Line checks

Staff leadership

Inventory control

Food cost control

Safety compliance

Training and mentoring

Vendor relations

Budget awareness

Cash handling awareness

Education

Culinary education preferred

Tools

Hobart

Slicer

Mixer

Salamander

Stoves & ovens

Job description

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, and ensure high standards of food quality and safety. The role includes inventory control, cost management, and schedule coordination to meet forecasts and budgets.

The ideal candidate has restaurant management experience, knowledge of food costs, and the ability to coach a team while maintaining exceptional guest service and compliance with health regulations.