Kitchen Operations Lead - Drive Quality & Profits

LOGAN; Town of Hamburg (NY); On-site; USD 65,000 - 85,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead a motivated team, and ensure meals are prepared to exact standards. You will manage inventory, order supplies, and maintain compliance with health regulations while driving revenue growth.

Responsibilities include line checks, staff scheduling, cost control, training, and maintaining safety and cleanliness. The role requires culinary experience and proven leadership in a fast-paced restaurant setting.

Qualifications

• Culinary education preferred.
• Minimum 2 years restaurant experience.
• Minimum 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Familiarity with kitchen equipment including knives, slicer, mixer, Hobart, broiler.

Responsibilities

• Perform line checks with management on a daily basis for plating and temperature.
• Monitor received products for quality and report issues to management.
• Interview, hire, evaluate, reward and discipline kitchen staff as appropriate.
• Schedule kitchenemployees weekly in line with forecasts and budget.
• Control food cost via purchasing specs, storeroom systems, and waste control.
• Meet health department standards for safe food handling.
• Oversee safety and operation of kitchen equipment; train and monitor staff.
• Maintain food storage, receiving, stocking, and par levels.

Skills

Kitchen management

Staff training

Budgeting & cost control

Food safety knowledge

Customer service

Interviews & discipline

Inventory management

Scheduling

OSHA/HACCP knowledge

Education

Culinary education preferred

Tools

Knives

Slicer

Mixer

Salamander

Stoves

Ovens

Hobart

Broiler

Job description

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead a motivated team, and ensure meals are prepared to exact standards. You will manage inventory, order supplies, and maintain compliance with health regulations while driving revenue growth.

Responsibilities include line checks, staff scheduling, cost control, training, and maintaining safety and cleanliness. The role requires culinary experience and proven leadership in a fast-paced restaurant setting.