Kitchen Manager - Lead Service, Quality & Efficiency

Ripple & Company; Lafayette (IN); Hybride; USD 48 000 - 70 000; Plein temps

Résumé du poste

Kaizen Lab Inc. in Lafayette, IN is seeking a Kitchen Manager to oversee daily kitchen operations, ensure food quality, and manage service during peak hours.

You will lead a small team, supervise safety and sanitation, and coordinate with the Executive Chef to implement new dishes and seasonal changes. The role requires hands-on leadership, strong math and computer skills, and the ability to lift up to 50 pounds.

Qualifications

• Experience: at least 2 years as kitchen manager or lead line cook in a full-service restaurant.
• Certifications: ServSafe Manager preferred.
• Skills: strong leadership, basic math and computer skills.
• Physical: able to stand long hours and lift up to 50 pounds.

Responsabilités

• Run the kitchen smoothly during service hours and ensure food is prepared safely.
• Lead by example, manage shifts, and address staff issues with a calm approach.
• Count stock weekly, order ingredients, prevent waste and control costs.
• Follow recipes and report shortages or quality issues to the Executive Chef.

Connaissances

Leadership

Basic math

Computer skills

Formation

ServSafe Manager certification

Description du poste

Position Overview

• Job Title: Kitchen Manager
• Department: Culinary / Operations
• Reports To: General Manager and Executive Chef
• Type: Full-Time

Key Responsibilities

Daily Operations

• Run the kitchen smoothly during service hours.

Ensure food is prepared fast and safely.

Main Expediter During Peak Business.

• Check food quality before it reaches guests.
• Fix equipment problems or call repair services.

Staff Management

• Teach kitchen staff proper safety and sanitation rules.
• Manage shift performance and address staff issues.
• Lead by example with a calm, positive attitude.

Inventory and Ordering

• Count food and supply stock every week.
• Order ingredients from approved vendors.
• Prevent food waste and track expensive items.
• Control food costs to stay within the budget.

Collaboration with Executive Chef

• Follow recipes and plate designs made by the chef.
• Report inventory shortages or food quality issues to the chef.
• Help test new dishes or seasonal changes.

Qualifications

• Experience: At least 2 years as a kitchen manager or lead line cook in a full-service restaurant.
• Certifications: Valid ServSafe Manager preferred.
• Skills: Strong leadership, basic math, and computer skills.
• Physical Needs: Ability to stand for long hours and lift up to 50 pounds.