Kitchen Operations Lead

LOGAN; Hoytville (MI); On-site; USD 52,000 - 78,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, and ensure exceptional food preparation. You will manage inventory, orders, and safety programs while driving revenue and maintaining a productive work environment.

The role requires culinary education preferred, 2 years of restaurant experience, and 1 year in management. You will partner with management to control costs and train team members for superior guest satisfaction.

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 restaurant 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 to foster a positive work environment.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.

Responsibilities

• Oversee daily kitchen operations and lead staff to ensure high-quality food.
• Manage inventory, order supplies, and control costs and waste.
• Ensure health and safety standards including ServSafe, HACCP, OSHA.
• Hire, train, coach, and evaluate kitchen personnel.
• Schedule staff in line with forecasts and budget.
• Maintain relationships with vendors for timely deliveries.

Skills

Leadership

Communication

Problem solving

Organizational skills

Customer service

Staff training

Food safety knowledge

Education

Culinary education preferred

Tools

Hobart

Slicer

Mixer

Broiler

Ovens

Job description

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, and ensure exceptional food preparation. You will manage inventory, orders, and safety programs while driving revenue and maintaining a productive work environment.

The role requires culinary education preferred, 2 years of restaurant experience, and 1 year in management. You will partner with management to control costs and train team members for superior guest satisfaction.