Kitchen Manager- 4Hands/Peacemaker Restaurant Inside Lambert Airport

OHM Concession Group; Chicago (IL); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company in the food service industry is seeking a Kitchen Manager in Chicago. The role involves overseeing kitchen operations, ensuring food quality, managing staff, and maintaining safety standards. The ideal candidate will have a ServSafe certification and experience in food service management. This position offers flexible shifts and a competitive wage, along with benefits including medical, dental, and a bonus program.

Benefits

Medical, Dental, and Vision Benefits

Bonus Program

Discount Employee Meal

Time and Half Pay on Major Holidays

Room for Advancement

Qualifications

• Must be ServSafe certified.
• Oversee daily kitchen operations to ensure efficiency and food quality.

Responsibilities

• Manage shifts including daily decision making and scheduling.
• Ensure compliance with operational standards and food safety.
• Train and mentor kitchen employees on proper techniques.

Skills

Food Safety

Staff Management

Inventory Control

Customer Service

Education

ServSafe Certification

Job description

The Kitchen Manager is responsible for assisting the store manager in maintaining a positive environment, which provides fast, efficient, and friendly service ensuring a TOTAL QUALITY EXPERIENCE for both the customers and team members. Kitchen Managers areresponsible for overseeing and managing all aspects of kitchen operations, including food preparation, staff management, inventory control, and ensuring food safety and quality standards are met.

Flexible shifts and schedules available. THIS IS AN HOURLY POSITION.

Duties & Responsibilities:

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Daily and nightly reports are being done on time and correctly.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured.
• Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Adhere to all airport/landlord’s policies and procedures.
• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
• Conduct orientation, explain the OHM Philosophy, and training of new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Requirements & Qualifications:

• Oversee daily kitchen operations to ensure efficiency and food quality
• Supervise and schedule kitchen staff, including cooks and dishwashers
• Maintain food safety and sanitation standards in compliance with local regulations
• Order and manage inventory of food, supplies, and equipment
• Train and mentor kitchen employees on proper techniques and procedures
• Monitor food preparation and presentation for consistency and quality
• Control food costs and minimize waste through effective planning and portion control
• Ensure kitchen equipment is maintained and functioning properly
• Collaborate with front-of-house staff to ensure smooth service and communication
• Address and resolve any issues related to kitchen operations or staff performance
• Assist in menu planning, costing, and updates as needed
• Track and report on kitchen performance metrics (e.g., food cost, labor cost, customer satisfaction)
• Full-time employees can take advantage of medical, dental and vision benefits.
• Bonus program that everyone including crew participate in.
• Discount employee meal
• Time and half pay on six major holidays
• Competitive wages
• Room for advancement

OHM is committed to positively impacting the lives of our Associates, Families and Business Partners.