Kitchen Manager

Charlie Baggs Culinary Innovations; Chicago (IL); On-site; USD 52,000 - 76,000; Full time

Job summary

Charlie Baggs Culinary Innovations in Chicago, IL is seeking a Kitchen Manager to lead daily kitchen operations within a dynamic culinary innovation environment. You will ensure recipe adherence, portioning, and high food quality while coordinating a small team.

This on-site role involves inventory control, supply ordering, sanitation compliance, and collaboration with culinary and technical staff on new prototypes and product development initiatives.

Qualifications

• Experience in kitchen operations and following recipes.
• Knowledge of food & beverage operations, inventory, and safety protocols.
• Expertise in food quality and presentation to ensure consistency.
• Culinary management including staff supervision, scheduling, and training.
• Experience in product development or culinary innovation preferred.
• Familiarity with commercial kitchen equipment and local health regulations.
• Strong organizational skills and ability to work in a fast-paced environment.

Responsibilities

• Oversee daily kitchen operations and ensure recipe adherence.
• Supervise kitchen staff schedules and performance.
• Maintain inventory, order supplies, and ensure food safety.
• Collaborate with culinary and technical teams on prototypes.
• Drive continuous process improvements and training.

Skills

Food Preparation

Cooking

Food Safety

Culinary Management

Staff Supervision

Inventory Control

Quality Assurance

HACCP Knowledge

Education

Culinary Degree

Job description

Company Description

Charlie Baggs Culinary Innovations is a Goose Island, Chicago-based culinary consultancy focused on developing craveable flavors and innovative food products. The team blends classic culinary arts with food science, practicing Culinology to support product development, flavor applications, menu execution, and nutrition-focused recipes. The company offers culinary, technical, and creative services, including nutritional labeling, savory development, brand strategy, content creation, and training. By leveraging consumer insights, Charlie Baggs Culinary Innovations helps clients create compelling food experiences that drive sales and strengthen brand awareness. Team members collaborate across disciplines to bring flavors to life from concept through in-store execution.

Role Description

The Kitchen Manager is a full-time, on-site role based in Chicago, IL, responsible for overseeing daily kitchen operations in a dynamic culinary innovation environment. This role manages food preparation and cooking activities, ensuring consistent food quality, proper portioning, and adherence to recipes and safety standards. The Kitchen Manager coordinates staff schedules, supervises kitchen team members, and supports culinary projects related to product development, flavor applications, and client demonstrations. Day-to-day responsibilities include inventory management, ordering supplies, maintaining cleanliness and compliance with health regulations, and collaborating with culinary and technical staff on new menu items and prototypes. The Kitchen Manager also plays a key role in continuous process improvement, training kitchen staff, and supporting a culture of creativity, efficiency, and safety.

Qualifications

• Candidates should possess strong Food Preparation and Cooking skills, with the ability to follow and adapt recipes accurately.
• Candidates should possess knowledge of Food & Beverage operations, including kitchen workflow, inventory control, and safety protocols.
• Candidates should possess expertise in Food Quality standards, ensuring consistency, presentation, and compliance with food safety guidelines.
• Candidates should possess Culinary Management capabilities, including staff supervision, scheduling, training, and performance oversight.
• Additional beneficial qualifications include experience in product development or culinary innovation, familiarity with commercial kitchen equipment, and a solid understanding of HACCP and local health regulations.
• Strong organizational skills, attention to detail, and the ability to work collaboratively in a fast-paced environment are essential.
• Prior experience as a kitchen manager, sous chef, or similar leadership role and a culinary degree or equivalent professional experience are preferred.