Kitchen Manager

Color Hospitality Group LLC; Chicago (IL); On-site; USD 65,000 - 85,000; Full time

Job summary

Color Hospitality Group LLC in Chicago is seeking a Kitchen Manager to oversee all back-of-house operations, lead and mentor the kitchen team, and drive food quality, safety, and efficiency for a single restaurant location.

You will manage inventory, labor budgets, SOPs, and vendor coordination while partnering with front-of-house leadership to sustain an exceptional dining experience.

Qualifications

• Ability to lead and develop a kitchen team
• Strong operational and financial acumen
• Commitment to food safety and quality standards
• Experience managing inventory and labor budgets

Responsibilities

• Oversee daily BOH operations and ensure quality control
• Implement SOPs for food preparation, presentation, and sanitation
• Collaborate with leadership on menu planning and seasonal updates
• Delegate tasks to the AKM and supervise kitchen staff
• Develop staff schedules to optimize productivity and costs
• Conduct performance evaluations and coach staff
• Monitor inventory, orders, and vendor deliveries
• Enforce health, safety, and sanitation standards
• Communicate with front-of-house management and attend leadership meetings
• Analyze kitchen financial performance and control costs

Job description

Position Summary:

The Kitchen Manager is responsible for overseeing all back-of-house (BOH) operations in a single restaurant location. This role ensures high standards in food quality, consistency, safety, and efficiency. The Kitchen Manager leads and mentors the kitchen team, including the Assistant Kitchen Manager (AKM), while managing food inventory, labor budgets, and kitchen cleanliness. This position plays a key role in maintaining an exceptional dining experience through strong leadership and operational excellence.

Key Responsibilities:

Operational Leadership:

• Oversee daily kitchen operations, ensuring seamless service and quality control.
• Implement and uphold standard operating procedures (SOPs) for food preparation, presentation, and kitchen cleanliness.
• Collaborate with the Director of Operations and Executive Chef on menu planning, seasonal updates, and special promotions.
• Delegate tasks to the Assistant Kitchen Manager (AKM) to ensure smooth day-to-day operations.

Team Management:

• Lead, train, and mentor kitchen staff, including the AKM.
• Develop and maintain staff schedules to optimize productivity and labor costs.
• Conduct regular performance evaluations, provide coaching, and address performance issues promptly.
• Foster a positive and respectful team culture focused on accountability and teamwork.

Inventory and Cost Control:

• Monitor food inventory, manage orders, and minimize waste.
• Maintain food cost percentages in alignment with budget goals.
• Work with vendors to ensure timely and accurate deliveries.
• Oversee portion control and quality assurance procedures.

Food Safety and Compliance:

• Enforce all health, safety, and sanitation standards in compliance with local regulations.
• Conduct regular audits to ensure food safety procedures are consistently followed.
• Train staff on proper food handling, storage, and preparation practices.

Communication and Collaboration:

• Act as the primary point of communication between the kitchen team and front-of-house management.
• Attend weekly leadership meetings to report on kitchen performance and address operational challenges.
• Communicate effectively with the AKM to ensure alignment on daily tasks and long-term goals.

Financial Accountability:

• Analyze kitchen financial performance, identifying areas for improvement.
• Monitor labor and food costs, implementing corrective measures when necessary.
• Support the achievement of monthly and quarterly financial goals.