Kitchen Manager (Hourly)

One Off Hospitality Group; Forest Park (IL); On-site; USD 28,000 - 39,000; Full time

Job summary

One Off Hospitality Group in Oak Park operates Publican Quality Bread bakery. The Kitchen Manager supports the Head Baker and General Manager, overseeing BOH operations and ensuring quality and safety standards are met daily.

This role requires at least five years of BOH experience, a Food Handler Certification, and the ability to manage staff, costs, and schedules in a busy bakery environment with flexible hours including weekends.

Qualifications

• High School Diploma or GED is required.
• Minimum 5 years of overall BOH experience.
• Food Handler Certification required.
• Ability to handle stress and work under pressure.
• Willingness to maintain a clean, safe kitchen and bakery environment.

Responsibilities

• Maintains high quality and consistency in all BOH processes.
• Leads by example; guidance for cooking technique, behavior and work ethic.
• Teaches staff proper technique and execution.
• Promotes teamwork and morale among all employees.
• Focuses on food cost, inventory and waste reduction.
• Ensures safety and health regulations are followed.
• Assists with kitchen inventory and ordering.
• Assists with training new staff members.
• Proactively maintains the facility and equipment.
• Maintains strong communication with leadership and staff.
• Supports other shifts and roles during peak times.
• Understands company values and philosophy.
• Performs other tasks as assigned and stays composed under pressure.

Skills

Leadership

Food safety

Communication

Time management

Staff training

Education

High School Diploma or GED

Food Handler Certification

Job description

Description

Job Details

Hourly Kitchen Manager needed at Publican Quality Bread bakery in Oak Park Description

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

***Flexible Hours/Weekends availability needed! ***Candidate must have experience with bakery management and savory! POSITION SUMMARY: The Kitchen Supervisor supports the Head Chef & General Manager with daily needs, serving as a key person when managers are not present. Ideally, we are looking for hybrid person who can fill in both BOH or FOH. TITLE: KITCHEN MANAGERREPORTS TO: HEAD BAKERFLSA: NON-EXEMPT

Requirements

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

• Maintains high quality and consistency in all BOH processes
• Leads by example; know that all BOH employees look to you for guidance regarding cooking technique, behavior and work ethic
• Teaches each staff member proper technique and execution
• Promotes cooperative effort, team spirit and good morale among all employees
• Focuses on improving food cost (ensures proper product rotation, utilization and inventory to ensure minimum waste, etc.)
• Focuses on safety and health regulations (ensures proper hand washing, PPE usage, safety food prep, etc.)
• Assists with managing kitchen inventory
• Assists with training new staff members
• Takes a proactive approach to facility maintenance
• Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume
• Has a strong understanding of company background, core values and philosophy
• Performs other administrative tasks as will be communicated by superiors
• Performs other work-related duties as assigned
• Maintains composure under pressure

Minimum Qualifications (Education, Experience, Skills)

• High School Diploma or GED graduate
• Minimum 5 years of overall BOH experience
• Food Handler Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.