Kitchen Operations Director

LOGAN; Manchester (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee restaurant kitchen operations, lead the staff, manage inventory and ensure health compliance. The role drives revenue growth while maintaining a productive work environment.

You will supervise line cooks, coordinate food orders, and uphold safety and sanitation standards. The ideal candidate has culinary education, 2+ years of restaurant experience and 1+ year of management experience, with strong budgeting and people skills.

Qualifications

• Culinary education preferred.
• Minimum of 2 year restaurant experience required.
• Minimum of 1 year restaurant management experience preferred
• Working knowledge of sales figures and food costs.
• Knowledge of equipment including knives, slicer, mixer, salamander, stoves, ovens, Hobart and broiler.
• Ability to work and communicate well with guests, subordinates, and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Train, motivate, and mentor team members; foster a positive work environment.

Responsibilities

• Perform line checks with management on plating and temperature.
• Monitor received products for quality; report issues.
• Interview, hire, evaluate, reward and discipline kitchen staff.
• Schedule kitchen employees weekly aligned to forecasts and budget.
• Control food costs via specs, storeroom requisitions, and waste control.
• Meet health department standards for safe food handling.
• Oversee inventory, storage, and rotation; manage purchases.
• Supervise food prep and cooking; maintain safety and cleanliness.

Skills

Restaurant management

Budgeting

Inventory control

Staff training

Customer service

Communication

Problem solving

Sanitation compliance

Vendor relations

Cash handling

Education

Culinary education

Tools

Kitchen equipment knowledge

Job description

LOGAN is seeking a Kitchen Manager to oversee restaurant kitchen operations, lead the staff, manage inventory and ensure health compliance. The role drives revenue growth while maintaining a productive work environment.

You will supervise line cooks, coordinate food orders, and uphold safety and sanitation standards. The ideal candidate has culinary education, 2+ years of restaurant experience and 1+ year of management experience, with strong budgeting and people skills.