Kitchen Manager

THE DUGOUT; Marion (IL); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vision insurance

401(k)

Dental insurance

Job summary

The Dugout inside the Integrity Dome is seeking a Kitchen Manager to oversee all kitchen operations, lead a culinary team, manage inventory, and ensure food safety and quality in a fast-paced venue.

You will drive menu planning, cost control, and collaboration with front-of-house staff to deliver exceptional dining experiences for guests, while maintaining a positive work environment and strong leadership.

Qualifications

• Minimum of 3–5 years of experience in kitchen operations, with leadership exposure.
• Experience in high-volume, family-friendly or entertainment venues is preferred.
• Proven ability to manage kitchen staff, inventory, and food safety compliance.

Responsibilities

• Oversee day-to-day kitchen operations, ensuring quality, timely preparation and plating.
• Lead, train and supervise kitchen staff and manage scheduling.
• Monitor inventory, place orders, and manage vendor relations to control costs.

Skills

Leadership

Food safety

Budgeting

Communication

Team building

POS systems

Tools

POS systems

Job description

Benefits:

• Health insurance
• Paid time off
• Vision insurance
• 401(k)
• Dental insurance

The Kitchen Manager at The Dugout inside the Integrity Dome will be responsible for overseeing all kitchen operations, ensuring the preparation, cooking, and delivery of high-quality food and beverages in a timely and efficient manner. This role requires strong leadership and organizational skills, as the Kitchen Manager will lead a team of kitchen staff, manage inventory, ensure adherence to food safety standards, and collaborate with the front-of-house team to deliver exceptional dining experiences for guests. The Kitchen Manager will also play a key role in cost control, menu planning, and maintaining an enjoyable environment for both guests and staff.

Key Responsibilities:

Kitchen Operations Management:

• Oversee the day-to-day operations of the kitchen, ensuring efficient preparation, cooking, and plating of food according to established recipes and quality standards.
• Maintain consistent food quality and portion control to meet company standards and guest expectations.
• Ensure all kitchen equipment is functioning properly, and coordinate maintenance or repairs as needed.
• Manage kitchen staff, delegating tasks, setting schedules, and ensuring adequate staffing for peak times.

Staff Management & Development:

• Lead, train, and supervise kitchen staff, including line cooks, prep cooks, dishwashers, and other kitchen personnel.
• Provide ongoing coaching and training on food preparation techniques, kitchen safety, sanitation practices, and customer service.
• Conduct performance evaluations and provide constructive feedback to encourage staff growth and improvement.
• Foster a positive work environment and promote teamwork within the kitchen staff.

Inventory Management:

• Monitor inventory levels of food, beverages, and kitchen supplies to ensure that adequate stock is on hand to meet demand.
• Place orders for supplies and ingredients, managing vendor relationships and negotiating pricing when necessary.
• Track food costs and waste to ensure that the kitchen operates within budget.
• Implement effective inventory control measures to minimize waste, spoilage, and over-ordering.

Food Safety & Compliance:

• Ensure all food handling, preparation, and storage comply with local health and safety regulations, including food safety certifications.
• Maintain cleanliness and organization in the kitchen at all times, ensuring that the work environment is safe, sanitary, and fully compliant with OSHA standards.
• Conduct regular checks of kitchen operations to ensure adherence to food safety protocols, such as proper food temperatures, sanitation, and allergen management.

Menu Development & Special Events:

• Work with the General Manager and culinary team to develop seasonal menus, daily specials, and new food offerings that align with guest preferences and business goals.
• Coordinate food offerings for special events, group bookings, birthday parties, and corporate functions, ensuring that large orders are handled efficiently.
• Adapt menus for dietary restrictions and special requests from guests, ensuring a variety of options for all guests.

Quality Control & Customer Satisfaction:

• Ensure that food is prepared and presented in a manner that meets the company’s standards for taste, appearance, and temperature.
• Address and resolve guest complaints regarding food quality or service in a professional and timely manner.
• Regularly inspect the kitchen and dining areas to ensure cleanliness and that all food preparation processes align with company standards.

Budgeting & Cost Control:

• Manage kitchen-related expenses, including food costs, labor costs, and overhead, to ensure profitability.
• Implement cost-saving strategies without compromising quality, including optimizing food portioning, reducing waste, and improving inventory management.
• Prepare and review weekly and monthly reports on food costs, waste, and staff productivity, identifying areas for improvement.

Collaboration & Communication:

• Maintain strong communication with front-of-house staff to ensure that orders are completed accurately and promptly.
• Collaborate with management to plan for peak seasons, special events, and high-volume periods.
• Ensure that all necessary supplies, utensils, and equipment are available to meet the needs of the kitchen and dining areas.

Qualifications:

Experience:

• Minimum of 3-5 years of experience in kitchen operations, with at least 1-2 years in a leadership role (Sous Chef, Kitchen Supervisor, or Manager).
• Experience working in a high-volume kitchen, preferably in a family-friendly or entertainment-oriented environment.
• Proven ability to manage kitchen staff, inventory, and food safety compliance.

Skills:

• Strong leadership, organizational, and team-building skills.
• Knowledge of food safety standards, health regulations, and kitchen best practices.
• Excellent communication skills and the ability to work under pressure.
• Proficiency with kitchen equipment, food preparation techniques, and POS systems.
• Budgeting and cost control skills, including the ability to manage food costs effectively.

Personal Attributes:

• Passion for delivering high-quality food and excellent customer service.
• A hands-on leader with a positive attitude and the ability to motivate and inspire kitchen staff.
• Ability to thrive in a fast-paced, high-energy environment
• Strong problem-solving skills and attention to detail.

Physical Requirements:

• Ability to stand for long periods and work in a hot, busy kitchen environment.
• Ability to lift up to 50 lbs and assist with heavy lifting as required (e.g., carrying boxes, loading supplies).
• Ability to work flexible hours, including evenings, weekends, and holidays, to accommodate peak service times.

About Oasis Outdoors:

At Oasis Outdoors, we’re committed to delivering an exceptional experience for families and guests of all ages. Our kitchen plays a key role in creating that experience by offering delicious, freshly prepared food in a fun, family-friendly environment. From pizza and burgers to seasonal treats and event catering, we ensure every meal contributes to the excitement of the day. Join our team and help create memorable moments for our guests!