Kitchen Manager

Goddess and the Baker; Wilmette (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Goddess and the Baker in Wilmette, IL, is seeking a Kitchen Manager to coordinate resources, ensure recipe adherence, and maintain top-notch food safety and guest satisfaction.

You will schedule line cooks, prep cooks, and dishwashers, monitor production flow, and manage labor and waste costs while upholding city/state health codes.

A valid Food Handler Certification and 2–4 years kitchen management experience are required, along with strong leadership, organization, and communication.

Qualifications

• High school diploma or GED required.
• Two to four years of kitchen management experience or training.
• Valid Food Handler Certification required.

Responsibilities

• Knows the GAB mission and can execute it.
• Welcomes guests using the restaurant's service standards.
• Prepares and relays kitchen staffing schedules to the GM.
• Monitors production flow and food quality.
• Controls labor and waste costs.
• Facilitates kitchen and management meetings.
• Trains all kitchen staff.
• Maintains a clean, compliant work area per health codes.
• Manages inventory, stock levels, and receiving costs.
• Procures supplies, verifies costs, and ensures product quality.
• Sets goals to improve quality, productivity, and customer satisfaction.
• Provides leadership with integrity, patience, and discipline.

Skills

Oral and Written Communication

Strong Supervisory Skills

Interviewing/hiring and Training

Diplomacy

Organization

Keyboard Skills/Familiarity with order

Professionalism

Time Management

Math for recipes and quantities

Food Handler Certification

Education

High School Diploma or GED

2-4 years kitchen management experience

Job description

Job Highlights

Identified by HiringToday AI from the original job post

• Date Posted: Jul 27, 2026
• Posting Expires: Aug 31, 2026
• Location: Wilmette , IL
• Hours: Not listed
• Experience: None listed
• Education: High school diploma

Summary

Acts as the coordinator of kitchen resources with a focus on recipe adherence, customer satisfaction, financial responsibility while executing exceptional food safety and sanitation

Essential Duties And Responsibilities

• Knows the GAB mission statement and can execute
• Welcomes guests using the 10–4 rule
• Prepares schedule for kitchen employees; Line Cooks, Prep Cooks and Dishwashers, relays to GM for inclusion on the scheduling platform
• Monitors the production of and flow of food
• Controls costs associated with labor and waste
• Facilitates kitchen meetings and attends management meetings
• Trains all kitchen employees
• Maintains a clean work area following company standards and city/state health codes
• Processes inventory, checks stock and ensures adequate stock levels
• Manages ordering, purchasing, verifying costs and product quality upon receiving of all deliveries
• Sets goals to improve quality, productivity, morale and customer satisfaction
• Provides supportive practices, commitment and leadership with integrity, patience and discipline
• Possesses a valid Food Manager Safety Certification required by city/state guidelines and ensures the kitchen team maintains current food safety certifications
• Manages preventative maintenance of all kitchen equipment and reports any issues
• Execute LTO’s and new menu item roll-outs in accordance with the company standard
• All LTO’s must be approved by the Operations Director

Required Skills And Education

• Oral and Written Communication
• Strong Supervisory Skills
• Interviewing/hiring and Training
• Diplomacy
• Organization
• Keyboard Skills/Familiarity with ordering platforms
• Professionalism
• Time Management
• Mathematical expertise to scale recipes and calculate ordering quantities for projected business increases
• High school diploma or general education degree (GED)Two to four years kitchen management experience and/or training
• Valid Food Handlers Certification