Kitchen Manager

LOGAN; West Monroe (LA); On-site; USD 45,000 - 65,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations in West Monroe, LA. You will lead staff, manage inventory, oversee food prep and cooking, and ensure compliance with health regulations to drive revenue growth and a productive work environment.

The role requires culinary education and restaurant management experience, with a focus on food cost control, safety, and guest satisfaction. Strong leadership and organizational skills are essential for success.

Qualifications

• Culinary education preferred.
• Minimum of 2 year restaurant experience.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Working knowledge of equipment including knives, slicer, mixer, salamander, stoves, ovens, Hobart and broiler.
• Ability to work and communicate with guests, subordinates, and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Train, motivate, and mentor team members to foster a positive work environment.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguard team members and facility by following Safety & Security policies.
• Maintain relationships with vendors to ensure timely, cost-effective deliveries.
• Understanding of budgets and analyzing sales data to meet revenue goals while controlling costs.

Responsibilities

• Interview, hire, evaluate, reward and discipline kitchen staff as appropriate.
• Schedule kitchen employees in conjunction with forecasts and budget.
• Control food cost by purchasing specifications and waste control.
• Meet health department standards for safe food handling.
• Monitor weekly food cost using inventory reports.
• Prepare food according to procedures and standards within time guidelines.
• Operate equipment safely per OSHA regulations.
• Maintain food storage, receiving, stocking and rotation as par levels dictate.
• Oversee daily kitchen operations and supervise food prep and cooking.
• Train and monitor kitchen employees in production principles and practices.

Skills

Kitchen management

Leadership

Staff training

Budgeting

Food cost control

Education

Culinary education

Tools

Hobart

Slicer

Mixer

Salamander

Job description

Position Summary: The Kitchen Manager is responsible for overseeing the entire operations of the kitchen. This includes providing leadership to the kitchen staff to ensure food is exceptionally and accurately prepared. The Kitchen Manager must control inventory, order supplies and comply with health regulations. They oversee the daily operations of the restaurant’s kitchen, manage staff, coordinate food orders, maintain safety and cleanliness and manage inventory. Additionally, the Kitchen Manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.

Essential Job Functions

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitors products received and informs management team and RM of quality problems.
• Interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis.
• Control food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.).
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely determined by position and OSHA regulations.
• Maintain food storage, receiving, stocking, rotating as par levels dictate.
• Supervise food prep and cooking.
• Store food products in compliance with safety practices (e.g. in refrigerators).
• Order food supplies and kitchen equipment, as needed.
• Establish and delegate work duties in each kitchen area daily.
• Train and monitor kitchen employees in food production principles and practices.

The above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

Education/Experience/Job Requirements:

• Culinary education preferred.
• Minimum of (2) year restaurant experience required.
• Minimum of (1) year restaurant management experience preferred
• Working knowledge of sales figures and food costs.
• Working knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler.
• Ability to work and communicate well with guests, subordinates, and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Continuously touching tables and getting to know guests.
• Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguarding their team members and facility by ensuring all Safey & Security Policies are
• adhered to.
• Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.
• Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.
• Assist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.

Physical Demands:

• 100 % Stand or walk.
• 80% Communicate with other line positions.
• 75% Work at Approx. 36" table/stove and reach in approx. 36”.
• 75% Reach (6” to overhead) bend, stoop and wipe.
• 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed
  standards.
• 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.