Head of Kitchen Operations & Growth

LOGAN; Johnson City (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to lead the restaurant kitchen, ensuring high-quality food preparation and safety compliance. You will manage inventory, staff, and vendor relations while driving revenue and maintaining a positive work environment.

The ideal candidate has culinary education, restaurant management experience, and the ability to analyze food costs and budgets. This on-site role emphasizes teamwork, training, and delivering outstanding guest service.

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, and broiler.
• Ability to work and 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.
• Maintain relationships with vendors and suppliers; cost-effective deliveries.
• Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling food waste and labor.

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 kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with business forecasts and budget weekly.
• Control food cost by establishing purchasing specifications and stock procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using inventory reports (COGS, actual vs theoretical).
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely as per position; follow OSHA regulations.
• Maintain food storage and rotation as par levels dictate.
• Supervise food prep and cooking.
• Order food supplies and kitchen equipment as needed.
• Establish and delegate work duties in each kitchen area daily.
• Train and monitor kitchen staff in food production principles and practices.

Skills

Communication skills

Staff leadership

Inventory management

Food cost control

Health & safety awareness

Problem solving

Customer service orientation

Organized and detail oriented

Education

Culinary education preferred

Tools

Kitchen equipment knowledge

Hobart, slicer, mixer, salamander

Stoves and broilers knowledge

Job description

LOGAN is seeking a Kitchen Manager to lead the restaurant kitchen, ensuring high-quality food preparation and safety compliance. You will manage inventory, staff, and vendor relations while driving revenue and maintaining a positive work environment.

The ideal candidate has culinary education, restaurant management experience, and the ability to analyze food costs and budgets. This on-site role emphasizes teamwork, training, and delivering outstanding guest service.