Executive Kitchen Manager: Lead Operations & Growth

LOGAN; Illinois; On-site; USD 55,000 - 75,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, ensure exceptional food quality, and manage inventory and safety compliance. You will drive revenue growth while maintaining a positive, productive work environment and coordinating with management on forecasts.

The role requires culinary education (preferred) and restaurant management experience. You will supervise line cooks, control costs, ensure ServSafe and HACCP standards, and maintain high sanitation and

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Knowledge of restaurant equipment including knives, slicer, mixer, salamander, stoves, ovens, Hobart, broiler.
• Ability to work with guests, subordinates, and management.
• Organized and detail oriented.
• Problem solving and independent work.
• Deliver superior service and maximize customer satisfaction.
• Train, motivate, and mentor team members.
• Ensure sanitation and safety regulations (ServSafe Alcohol, Food, OSHA, HACCP).
• Safeguard team and facility by adhering to safety policies.
• Maintain relationships with vendors for timely deliveries.
• Understand budgets and analyze sales data to meet revenue goals while controlling costs.
• Assist General Manager with cash handling and deposits.

Responsibilities

• Oversee line checks and food plating accuracy daily.
• Monitor received products and report quality issues.
• Hire, evaluate, reward, and disciplinary actions for kitchen staff.
• Schedule kitchen staff based on forecasts and budgets.
• Control food costs through specs, storeroom processes, and recipes.
• Meet health department standards for safe handling.
• Monitor weekly food costs via inventory reports (COGS, P&L).
• Prepare food per procedures and time guidelines.
• Operate equipment safely per OSHA regulations.
• Maintain proper food storage, receiving, and rotation.
• Supervise food preparation and cooking.
• Store food in accordance with safety practices.
• Order food supplies and kitchen equipment as needed.
• Delegate daily duties across kitchen areas.
• Train and mentor staff in production principles.

Skills

Staff management

Hiring & evaluation

Scheduling

Food cost control

Safety compliance

Customer service

Education

Culinary education

Job description

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, ensure exceptional food quality, and manage inventory and safety compliance. You will drive revenue growth while maintaining a positive, productive work environment and coordinating with management on forecasts.

The role requires culinary education (preferred) and restaurant management experience. You will supervise line cooks, control costs, ensure ServSafe and HACCP standards, and maintain high sanitation and