Kitchen Manager

Legacyentertainmentgroup; Wisconsin Dells (WI); On-site; USD 42,000 - 60,000; Full time

Job summary

Legacyentertainmentgroup in Wisconsin Dells is seeking a Kitchen Manager to lead our back-of-house operations. You will supervise line cooks and prep staff, oversee daily workflow, and ensure consistent food quality while controlling expenses.

The role requires 2–4 years in a commercial kitchen with supervisory experience, a ServSafe Manager certification, and fluency in English and Spanish. You will maintain sanitation standards, manage scheduling, inventory, and vendor relations, and

Qualifications

• 2-4 years of commercial kitchen experience, with 1-2 years in a supervisory or management role.
• ServSafe Manager certification is required.
• Proficiency with POS systems and inventory management software.
• Fluency in English and Spanish is required.
• Ability to stand for long periods, lift up to 50 pounds, and work in a fast-paced kitchen.

Responsibilities

• Lead back-of-house operations and culinary team.
• Manage daily kitchen workflows, control costs, and ensure food quality.
• Recruit, hire, train, and supervise all back-of-house staff.
• Create balanced weekly schedules within labor budgets.
• Maintain health, sanitation, and safety compliance with local codes.
• Coordinate routine maintenance or repairs of kitchen equipment.

Skills

Team leadership

Bilingual English/Spanish

Food safety knowledge

Labor cost control

Scheduling

Education

ServSafe Manager certification

Tools

POS systems

Inventory management software

Job description

Job Title: Kitchen Manager

Reports To: General Manager / Owner

Job Type: Full-time

Job Summary

We are seeking a skilled and organized Kitchen Manager to lead our back-of-house operations. You will manage daily kitchen workflows, lead the culinary team, control costs, and ensure consistent food quality. The ideal candidate balances hands-on staff leadership with excellent administrative skills to maintain a profitable, safe, and efficient kitchen.

Core Responsibilities

• Team Leadership: Recruit, hire, train, and manage all back-of-house staff, including line cooks, prep cooks, and dishwashers.
• Scheduling: Create balanced weekly staff schedules that align with labor budget targets and peak business hours.
• Inventory Management: Conduct regular inventory counts, order food and supplies, and maintain strong vendor relationships.
• Financial Control: Track food and labor costs, implement waste-reduction strategies, and maximize kitchen profitability.
• Quality Control: Enforce portion sizes, presentation guidelines, and prep procedures to guarantee consistent food quality.
• Compliance & Safety: Maintain strict health, sanitation, and safety standards, ensuring full compliance with all local health codes.
• Equipment Care: Inspect commercial kitchen equipment regularly and coordinate routine maintenance or emergency repairs.

Qualifications & Skills

• Experience: 2-4 years of commercial kitchen experience, with at least 1-2 years in a supervisory or management role.
• Certifications: Current ServSafe Manager certification (or local equivalent) required.
• Technical Skills: Basic computer proficiency, including experience with POS systems and inventory management software.
• Physical Stamina: Ability to stand for long periods, work in a high-temperature environment, and lift up to 50 pounds.
• Availability: Flexibility to work a varied schedule, including nights, weekends, and holidays.
• Must be fluent in English and Spanish