Kitchen Manager: Lead Back-of-House with Flexible Schedule

Perkins American Food Co.; Green Bay (WI); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health benefits

401(k) match

Flexible schedule

All you can eat pancakes

Meal discounts

Employee discounts

Development pathway

Job summary

Perkins American Food Co. in Green Bay, WI seeks a Kitchen Manager to oversee back‑of‑house operations and drive guest satisfaction by enforcing company standards and efficiency. You will lead staff, manage food safety, and control inventories and costs.

The role requires coordinating training, recruitment, and development initiatives to ensure high performance and consistency across shifts, while upholding safety and quality guidelines.

Qualifications

• 1–2 years of supervisory experience, preferably in food production.
• High school diploma; some college or degree preferred.
• Must communicate clearly with employees, vendors and guests.

Responsibilities

• Assist General Manager in planning and analyzing administration and operations manpower.
• Achieve plan profit levels while ensuring guest satisfaction.
• Assist in planning and analysis of restaurant unit manpower and staff development.
• Assist General Manager in recruitment, training, and new hire orientation.
• Attend University of Perkins and complete coursework.
• Maintain ServSafe certification.
• Ensure proper execution of all restaurant positions.
• Ensure menu items are prepared, portioned, and presented properly with safety standards.
• Monitor food temperatures to reduce risk factors for food-borne illness.
• Manage staffing to meet productivity and service standards.
• Oversee facility and equipment maintenance and safety compliance.
• Manage inventory and control costs.
• Prepare and review financial reports.

Skills

Supervisory experience

Clear communication

Multitasking

Education

High school diploma

Some college or degree preferred

Job description

Perkins American Food Co. in Green Bay, WI seeks a Kitchen Manager to oversee back‑of‑house operations and drive guest satisfaction by enforcing company standards and efficiency. You will lead staff, manage food safety, and control inventories and costs.

The role requires coordinating training, recruitment, and development initiatives to ensure high performance and consistency across shifts, while upholding safety and quality guidelines.