Kitchen Manager

Ontario Trillium Foundation; Chicago (IL); On-site; USD 60,000 - 86,000; Full time

Job summary

Ontario Trillium Foundation is seeking a Kitchen Manager for a single restaurant location in Chicago. You will oversee all back-of-house operations, lead the kitchen team, ensure food quality, safety, and efficiency, and drive an exceptional dining experience.

Collaborate with the Director of Operations and Executive Chef on menu planning, manage inventory and labor, and uphold SOPs. This role emphasizes leadership, accountability, and cost control.

Qualifications

• Proven experience as Kitchen Manager or similar leadership role.
• Strong knowledge of SOPs, food safety, and sanitation standards.
• Ability to manage labor costs and inventory effectively.

Responsibilities

• Oversee all back-of-house operations to ensure quality and efficiency.
• Lead, mentor, and schedule the kitchen team including AKM.
• Maintain food cost percentages and manage vendors and deliveries.
• Enforce health, safety, and sanitation standards and conduct audits.
• Communicate with front-of-house and leadership on performance and goals.
• Analyze financial performance and help meet monthly/quarterly goals.

Skills

Leadership

Team management

Inventory management

Food safety

Budgeting

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.