Head of Kitchen Operations

LOGAN; Pearl (MS); On-site; USD 40,000 - 54,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, ensure food is prepared to standards, and drive revenue growth in a fast-paced restaurant environment.

You will manage inventory, supplier relations, and food costs, enforce health and safety regulations, and train team members to deliver exceptional guest service.

This role requires culinary education preferred, with minimum two years restaurant experience and one year management experience.

Qualifications

• Culinary education preferred.
• Minimum of 2 year restaurant experience required.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Working knowledge of restaurant equipment including knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler.

Responsibilities

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitors products received and informs management team of quality problems.
• Interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis.
• Control food cost by purchasing specifications, storeroom requisitions, product storage, standardization recipes and waste control procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using inventory reports (COGS, P&L, etc.).
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely per OSHA regulations.

Skills

Line checks

Hiring & evaluating

Staff scheduling

Food cost control

Health compliance

Education

Culinary education

Tools

Hobart

Commercial ovens

Slicers

Mixers

Job description

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, ensure food is prepared to standards, and drive revenue growth in a fast-paced restaurant environment.

You will manage inventory, supplier relations, and food costs, enforce health and safety regulations, and train team members to deliver exceptional guest service.

This role requires culinary education preferred, with minimum two years restaurant experience and one year management experience.