Kitchen Manager

Legacy Entertainment Group, LLC; Wisconsin Dells (WI); On-site; USD 52,000 - 76,000; Full time

Job summary

Legacy Entertainment Group, LLC is seeking a skilled Kitchen Manager to lead our back-of-house operations. You will oversee daily kitchen workflows, supervise a culinary team, and safeguard food quality in a fast-paced environment.

This full-time role requires ServSafe certification, bilingual English/Spanish, and a hands-on leader who can balance staff development with strict cost controls, safety standards, and efficient equipment maintenance.

Qualifications

• Minimum 2–4 years in a commercial kitchen.
• ServSafe Manager certification (or local equivalent).
• Experience using POS systems and inventory software.
• Ability to stand for long periods and lift up to 50 pounds.
• Bilingual in English and Spanish is required.
• Flexibility for nights, weekends, and holidays.

Responsibilities

• Lead back-of-house operations and culinary team.
• Schedule staff to align with labor targets.
• Manage inventory counts and vendor relationships.
• Control food and labor costs to maximize profitability.
• Enforce safety, sanitation, and health code compliance.
• Oversee equipment maintenance and repairs.

Skills

Leadership

Staff Training

Scheduling

Budgeting

English & Spanish fluency

Safety & Compliance

Food Safety

POS & Inventory software

Tools

POS Systems

Inventory Management Software

Job description

Job Title: Kitchen Manager Reports To: General Manager / Owner Job Type: Full-time Job SummaryWe 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