Kitchen Operations Lead and Training Manager

Workstream; Madison (WI); On-site; USD 42,000 - 60,000; Full time

Job summary

1947 Eatery and Taphouse is seeking a Kitchen Supervisor to lead all kitchen operations, ensuring high standards in food preparation, sanitation and cost control. You will train staff, manage scheduling, and enforce policies to maintain quality and guest satisfaction.

The ideal candidate has 3+ years in varied kitchen roles, strong communication skills, and a Food Safety Certification. This on-site role requires physical stamina and adherence to safety protocols in a fast-paced environment.

Qualifications

• Minimum 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Responsibilities

• Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of policies regarding personnel and administer prompt, fair and consistent corrective action for any violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

Skills

Communication

Leadership

Food Safety

Education

Food Safety Certification

Job description

1947 Eatery and Taphouse is seeking a Kitchen Supervisor to lead all kitchen operations, ensuring high standards in food preparation, sanitation and cost control. You will train staff, manage scheduling, and enforce policies to maintain quality and guest satisfaction.

The ideal candidate has 3+ years in varied kitchen roles, strong communication skills, and a Food Safety Certification. This on-site role requires physical stamina and adherence to safety protocols in a fast-paced environment.