Kitchen Manager: Lead Food Ops; Flexible Schedule & Growth

Perkins Restaurant & Bakery; Sedalia (MO); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Educational Assistance with DeVry

Immediate Family Members eligible

Competitive Pay with Service Award

Daily Pay

Health Benefits (Medical, Dental, Visn

Vision

401(k) with match

Flexible Schedule

All you can eat pancakes

Employee Discount Program

Development Pathway

3 College Credits hours

Job summary

Perkins Restaurant & Bakery is seeking a Kitchen Manager to lead back-of-house operations, drive profitability, and ensure guest satisfaction. You will direct a team, enforce policy and safety standards, and collaborate with management to maintain quality and efficiency across all kitchen functions.

The role emphasizes training, compliance, and continuous improvement, with focus on food safety, labor optimization, and cost control in a busy restaurant environment.

Qualifications

• One to two years previous experience in a supervisory role, preferably in food production.
• High school diploma; some college or degree preferred.
• Clear communication with employees, vendors and guests.
• Ability to coordinate multiple tasks simultaneously.

Responsibilities

• Assist General Manager in planning and analyzing administration and operations manpower.
• Achieve plan profit levels while ensuring maximum guest satisfaction.
• Assist in staffing and training of all employees, including subordinate managers.
• Recruitment, training, and new hire orientation responsibilities.
• Ensure menu items are prepared, portioned, and presented to standard.
• Oversee food safety temperatures and sanitation to reduce risk factors.

Skills

Supervisory experience

Communication skills

Multitasking

Food production

Education

High school diploma

Some college

Job description

Perkins Restaurant & Bakery is seeking a Kitchen Manager to lead back-of-house operations, drive profitability, and ensure guest satisfaction. You will direct a team, enforce policy and safety standards, and collaborate with management to maintain quality and efficiency across all kitchen functions.

The role emphasizes training, compliance, and continuous improvement, with focus on food safety, labor optimization, and cost control in a busy restaurant environment.