Kitchen Manager

Hemisphere Restaurant Services LLC; Apple Valley (MN); On-site; USD 55,000 - 75,000; Full time

Job summary

Hemisphere Restaurant Services LLC is seeking a Kitchen Manager in Minnesota to lead a busy kitchen, ensure safety, quality, and consistent operations. You will supervise staff, manage inventory, and uphold health standards.

You will collaborate with chefs on menus, schedule staff, monitor costs, and ensure smooth front-of-house coordination. Culinary training or degree preferred, with strong leadership required.

Qualifications

• Strong leadership and communication skills.
• Knowledge of food safety and sanitation standards.
• Experience in menu planning, inventory management, and kitchen operations.
• Ability to work in high-pressure environments and multitask effectively.
• Culinary training or a degree in hospitality/culinary arts preferred.

Responsibilities

• Supervise kitchen staff including chefs, line cooks, and support personnel.
• Oversee food preparation and cooking to ensure quality and consistency.
• Manage inventory: ordering ingredients, stock levels, and proper storage.
• Maintain sanitation and safety standards per health regulations.
• Develop menus in collaboration with chefs and define portion standards.
• Create staff schedules and coordinate workflow for efficiency.
• Monitor kitchen budget and control food costs.
• Train and evaluate staff, including onboarding and performance reviews.
• Coordinate with front-of-house teams for smooth service.
• Maintain kitchen equipment and schedule repairs.

Skills

Leadership

Communication

Food safety

Sanitation

Menu planning

Inventory management

Kitchen operations

High-pressure environment

Multitasking

Culinary training (preferred)

Education

Culinary training or degree in hospitality/culinary arts (preferred)

Job description

Description

A kitchen manager is responsible for ensuring that a restaurant or commercial kitchen runs efficiently, safely, and consistently. Their role blends leadership, culinary oversight, administrative duties, and compliance with health regulations.

Key Duties and Responsibilities

• Supervise kitchen staff including chefs, line cooks, and support personnel.
• Oversee food preparation and cooking, ensuring quality, consistency, and adherence to recipes.
• Manage inventory, including ordering ingredients, monitoring stock levels, and ensuring proper food storage.
• Maintain sanitation and safety standards, enforcing hygiene protocols and compliance with health regulations.
• Develop menus and collaborate with chefs on new dishes and portion standards.
• Create staff schedules and coordinate workflow to optimize efficiency.
• Monitor kitchen budget, control food costs, and ensure cost-effective operations.
• Train and evaluate staff, including onboarding, performance reviews, and disciplinary actions.
• Coordinate with front-of-house teams to ensure smooth service and customer satisfaction.
• Maintain kitchen equipment, scheduling repairs and ensuring proper functionality.

Requirements

Required Skills and Qualifications

• Strong leadership and communication skills.
• Knowledge of food safety and sanitation standards.
• Experience in menu planning, inventory management, and kitchen operations.
• Ability to work in high-pressure environments and multitask effectively.
• Culinary training or a degree in hospitality/culinary arts preferred.