Kitchen Manager

Zeitlin’s Deli; Chicago (IL); On-site; USD 50,000 - 70,000; Full time

Job summary

Zeitlin's Delicatessen is seeking a passionate Kitchen Manager to lead our back-of-house team in a vibrant environment. This role involves supervising staff, maintaining high culinary standards, ensuring inventory management, and enhancing operational efficiency. An exciting career opportunity for an experienced chef eager to grow.

Qualifications

• Experience in kitchen management or culinary leadership roles.
• Ability to supervise and train staff effectively.
• Knowledge of culinary practices and safety regulations.

Responsibilities

• Supervise daily kitchen operations and staff.
• Manage inventory and ensure quality control.
• Implement sanitation guidelines and workflows.

Skills

Team Leadership

Inventory Management

Sanitation Compliance

Operational Efficiency

Job description

Zeitlin's Delicatessen - Kitchen Manager Position

Zeitlin's Delicatessen, located in the Old Post Office Building, is seeking a KITCHEN MANAGER to lead our BOH team. This is an excellent opportunity for an energetic chef looking to grow in their career.

Your responsibilities as a manager include, but are not limited to:

1. Interact with, direct, and supervise employees daily in a fair, respectful, and professional manner.
2. Maintain professional relationships with staff and vendors.
3. Lead by example and promote teamwork.
4. Maintain knowledge of all culinary stations, supporting as needed.
5. Assist with basic service team functions.
6. Implement positive changes, adhere to sanitation guidelines, and comply with regulations.
7. Minimize waste, respect food, and observe sustainability pledges.
8. Ensure stations are stocked with fresh, properly rotated products.
9. Complete daily inventory and orders.
10. Coordinate with the Baking/Prep Team to create pars.
11. Organize kitchen systems and workflows.
12. Accept and provide feedback to and from the team.
13. Provide real-time direction to staff.
14. Assist with scheduling based on service and catering needs.
15. Lead service and catering orders.
16. Plan and order ingredients for staff meals.
17. Maintain food quality, consistency, and presentation standards.
18. Track waste and review daily sales.
19. Troubleshoot operational issues.
20. Develop systems to improve efficiency.
21. Collaborate on SOPs and training programs.
22. Manage opening and closing procedures.
23. Ensure proper restaurant operations, including logs and staff communication.
24. Oversee and guarantee order fulfillment and customer satisfaction.
25. Organize catering orders and off-site event production.
26. Cost recipes and monitor workflows.