Kitchen Manager

Landry's; Minneapolis (MN); On-site; USD 65,000 - 75,000; Full time

Job summary

A leading company in the hospitality sector is looking for a Kitchen Manager in Minneapolis. The role involves ensuring guest satisfaction, managing kitchen staff, and maintaining food quality at a high-volume location. Candidates with at least two years of experience in kitchen management and strong leadership skills are preferred. Benefits include comprehensive training and career advancement opportunities.

Benefits

Extensive and well-rounded training program

Continued career development and growth opportunities

Generous employee discounts on dining

Multiple health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• 2 years of Kitchen Management experience in full-service, high-volume dining.
• Strong knowledge on kitchen operations including staff supervision and inventory controls.
• Stable work history and strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on management style.
• Assist in management of back of house staff, training, and development.
• Oversee inventories and ordering of food and supplies.

Skills

Communication

Leadership

Conflict resolution

Attention to detail

Education

Accredited culinary program

Job description

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Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential
  
  

Benefits

Overview

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential
  
  

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
  
  

Qualifications

• At least 2 years of Kitchen Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus
  
  

EOE

Pay Range

USD $65,000.00 - USD $75,000.00 /Yr.

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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