Kitchen Manager

ROOP Chicago; Chicago (IL); On-site; USD 65,000 - 90,000; Full time

Job summary

ROOP Chicago is seeking a dedicated kitchen leader to oversee daily operations, maintain quality and drive cost controls. The role involves managing back-of-house staff, coordinating with FOH, and ensuring health/sanitation standards are met.

The candidate will supervise scheduling, inventory, and training, while promoting a professional kitchen culture and cross-functional collaboration with the General Manager. This full-time position requires flexibility and strong leadership.

Qualifications

• Bachelor’s degree in Culinary Arts or Sciences preferred or related culinary degree with significant experience.

Responsibilities

• Oversee daily kitchen operations and ensure smooth, efficient service.
• Supervise, train and schedule back-of-house employees.
• Maintain consistent food quality, presentation and portion standards.
• Monitor prep levels and ensure kitchen is prepared for service.
• Manage food ordering, receiving, inventory and storage.
• Enforce recipes and proper portioning.
• Maintain kitchen cleanliness, equipment and safety standards.
• Coordinate with General Manager and front-of-house team.

Skills

Food cost control

Staff management

Operations coordination

Vendor communication

Scheduling

Team leadership

Diversity management

Education

Bachelor’s degree in Culinary Arts or Sciences

Culinary degree with 5+ years experience

Tools

Inventory systems

Food cost systems

Scheduling software

Job description

ESSENTIAL JOB FUNCTIONS

• Oversee daily kitchen operations and ensure smooth, efficient service
• Supervise, train and schedule all back-of-house employees
• Maintain consistent food quality, presentation and portion standards
• Monitor prep levels and ensure the kitchen is fully prepared for each service
• Manage food ordering, receiving, inventory and storage
• Control food and labor costs while minimizing waste
• Enforce recipes, cooking procedures and proper portioning
• Maintain kitchen cleanliness, organization and equipment
• Ensure compliance with health, sanitation and food-safety regulations
• Conduct regular line checks and monitor food temperatures
• Coordinate with the General Manager and front-of-house team
• Address equipment, staffing and operational issues promptly
• Assist with hiring, performance management and disciplinary action
• Maintain accurate kitchen records, including inventory and temperature logs
• Create a professional, accountable and respectful kitchen culture

Staff Management

• Manage staff in a manner consistent with Soiree Leadership philosophy by maximizing productivity, customer service and employee satisfaction:
• Develop staff for elevated service standards, higher productivity, and flawless daily execution of all aspects of restaurant operations.
• Coach and motivate staff to foster ongoing development and help them reach their potential
• Ensure compliance of staff with established policies, procedures and practice
• Actively pursue opportunities to enhance the business acumen of staff.
• Lead pre-shift meetings with staff

Business Management

• Schedule staff in conjunction with business forecasts and predetermined budget to ensure high efficiency, labor within budget and a timely turn for guests.
• Perform inventory reconciliation each month.
• Check all incoming invoices for accuracy of weight and pricing.

Equipment Operation and Maintenance

• Coordinate scheduled and preventative maintenance
• Train Food Service personnel in safe operating procedures of all equipment, utensils, and machinery

Regulatory Compliance

• Ensure that all federal, state, local, and Company regulations and standards for product freshness, safety, refrigeration, sanitation and weights, and measures are met

Additional duties as assigned

REQUIREMENTS

• Bachelor’s degree, Culinary Arts or Sciences preferred, with major concentration in food preparation, management, nutrition or related field OR, related culinary degree with 5 or more years of industry and culinary experience and/or equivalent combination of education and experience
• Experience with cooking, menu development and pricing
• Proficiency with automated reporting systems including, but not limited to, inventory, food cost, scheduling, time and attendance, gross margin and labor.
• Ability to manage in a diverse environment with focus on product consistency
• Ability to communicate and delegate as needed with vendors, superiors, peers and subordinates
• Ability to effectively manage a department, train and cross-train staff
• Ability to work varied hours/days as dictated by business

PHYSICAL DEMANDS.

• While performing the duties of this position, the individual is regularly required to use hands to finger, handle or feel; reach with hands and arms; and talk or hear. The individual is required to stand for the majority of their shift and will frequently be required to walk or stoop, kneel, crouch or crawl.
• The individual must regularly lift and/or move up to 50 pounds and occasionally lift and/or move over 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus