Kitchen Manager

Ripple-; Lafayette (IN); On-site; USD 42,000 - 64,000; Full time

Job summary

Ripple- in Lafayette, Indiana is seeking a Kitchen Manager to lead daily kitchen operations, ensure fast and safe food preparation, and keep service running smoothly during peak hours. You will manage staff performance, uphold safety and sanitation rules, monitor inventory, and collaborate with the Executive Chef on recipes and seasonal changes.

This full-time position requires 2+ years of kitchen leadership, ServSafe Manager preferred, strong leadership and computer skills, and the ability to

Qualifications

• At least 2 years of experience as a kitchen manager or lead line cook in a full-service restaurant.
• ServSafe Manager certification preferred.
• Strong leadership, basic math, and computer skills are required.
• Physical ability to stand for long hours and lift up to 50 pounds.

Responsibilities

• Run the kitchen smoothly during service hours.
• Ensure food is prepared quickly and safely.
• Main expediter during peak business.
• Check food quality before it reaches guests.
• Fix equipment problems or arrange repairs.
• Train staff on safety and sanitation rules.
• Manage shifts and address staff issues.
• Lead by example with a calm, positive attitude.
• Count stock weekly and order ingredients from approved vendors.

Skills

Strong leadership

Basic math

Computer skills

Job description

Position Overview

• Job Title: Kitchen Manager
• Department: Culinary / Operations
• Reports To: General Manager and Executive Chef
• Type: Full-Time

Key Responsibilities

Daily Operations

• Run the kitchen smoothly during service hours.
• Ensure food is prepared fast and safely.
• Main Expediter During Peak Business.
• Check food quality before it reaches guests.
• Fix equipment problems or call repair services.

Staff Management

• Teach kitchen staff proper safety and sanitation rules.
• Manage shift performance and address staff issues.
• Lead by example with a calm, positive attitude.

Inventory and Ordering

• Count food and supply stock every week.
• Order ingredients from approved vendors.
• Prevent food waste and track expensive items.
• Control food costs to stay within the budget.

Collaboration with Executive Chef

• Follow recipes and plate designs made by the chef.
• Report inventory shortages or food quality issues to the chef.
• Help test new dishes or seasonal changes.

Qualifications

• Experience: At least 2 years as a kitchen manager or lead line cook in a full-service restaurant.
• Certifications: Valid ServSafe Manager preferred.
• Skills: Strong leadership, basic math, and computer skills.
• Physical Needs: Ability to stand for long hours and lift up to 50 pounds.