Kitchen Manager

LOGAN; Bryant (AR); On-site; USD 42,000 - 62,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee the entire kitchen operation, lead staff, and ensure exceptional food quality and accurate preparation. The role includes inventory control, supply ordering, and strict adherence to health regulations.

You will manage daily operations, staff, and food orders while driving revenue growth in a fast-paced environment. Candidates should have culinary education preferred, 2+ years restaurant experience, and 1+ year in management.

Qualifications

• Culinary education preferred and restaurant experience required.
• Minimum of 2 years restaurant experience.
• Minimum of 1 year restaurant management experience preferred.
• Knowledge of sales figures and food costs.
• Familiar with standard equipment including knives, slicer, mixer, salamander, stoves, Hobart, broiler.
• Ability to train, motivate and mentor staff; ensure sanitation and safety standards.

Responsibilities

• Oversee daily kitchen operations and lead kitchen staff to ensure quality and accuracy.
• Control inventory, order supplies, and maintain health regulations compliance.
• Schedule kitchen employees based on forecasts and budget.
• Monitor food cost via inventory reports and COGS controls.
• Prepare food to procedures and time guidelines; supervise cooking and food prep.
• Maintain food storage and waste control; ensure safety and sanitation.
• Hire, evaluate, reward and discipline kitchen personnel as appropriate.
• Train and mentor team members to foster a positive work environment.

Skills

Staff leadership

Inventory management

Scheduling

Food cost control

Quality control

Customer service

Communication

Problem solving

Team training

Safety compliance

Education

Culinary education preferred

Tools

Kitchen equipment knowledge

Job description

Position Summary: The Kitchen Manager is responsible for overseeing the entire operations of the kitchen. This includes providing leadership to the kitchen staff to ensure food is exceptionally and accurately prepared. The Kitchen Manager must control inventory, order supplies and comply with health regulations. They oversee the daily operations of the restaurant's kitchen, manage staff, coordinate food orders, maintain safety and cleanliness and manage inventory. Additionally, the Kitchen Manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.

Essential Job Functions:

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitors products received and informs management team and RM 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 establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.).
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely determined by position and OSHA regulations.
• Maintain food storage, receiving, stocking, rotating as par levels dictate.
• Supervise food prep and cooking.
• Store food products in compliance with safety practices (e.g. in refrigerators).
• Order food supplies and kitchen equipment, as needed.
• Establish and delegate work duties in each kitchen area daily.
• Train and monitor kitchen employees in food production principles and practices.

Education/Experience/Job Requirements:

• 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 all restaurant equipment including but not limited to 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.
• Continuously touching tables and getting to know guests.
• Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguarding their team members and facility by ensuring all Safey & Security Policies are adhered to.
• Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.
• Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.
• Assist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.

Physical Demands:

• 100 % Stand or walk.
• 80% Communicate with other line positions.
• 75% Work at Approx. 36" table/stove and reach in approx. 36".
• 75% Reach (6" to overhead) bend, stoop and wipe.
• 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards.
• 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.