Kitchen Manager

Goddess-and-the-Bake; Wilmette (IL); On-site; USD 52,000 - 78,000; Full time

Job summary

Goddess-and-the-Bake in Wilmette, IL is seeking a Kitchen Manager to coordinate resources, ensure recipe adherence, and uphold food safety standards while maintaining cost controls.

The role supervises line cooks and prep, manages scheduling, inventory, and ordering, trains staff, and drives quality and customer satisfaction through strong leadership and organization.

Qualifications

• High school diploma or GED required.
• Two to four years kitchen management experience and/or training.
• Valid Food Handlers Certification.
• Excellent communication and leadership abilities.
• Ability to scale recipes and calculate ordering quantities for growth.
• Knowledge of city/state health codes and food safety standards.

Responsibilities

• Coordinate kitchen resources to ensure recipe adherence and customer satisfaction.
• Prepare and relay kitchen schedules for staff.
• Monitor food production and flow while controlling labor and waste costs.
• Train and supervise Kitchen staff including Line Cooks, Prep Cooks, and Dishwashers.
• Maintain sanitation and comply with health codes; manage inventory and purchasing.

Skills

Oral & written comms

Supervisory skills

Hiring & training

Diplomacy

Organizational

Ordering platforms

Professionalism

Time management

Recipe scaling math

HS diploma or GED

Kitchen management

Food handler certification

Education

High school diploma or GED

Tools

Ordering platforms

Job description

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