Kitchen Operations Lead — Elevate Quality & Growth

LOGAN; Bryant (AR); On-site; USD 42,000 - 62,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee the entire kitchen operation, lead staff, and ensure exceptional food quality and accurate preparation. The role includes inventory control, supply ordering, and strict adherence to health regulations.

You will manage daily operations, staff, and food orders while driving revenue growth in a fast-paced environment. Candidates should have culinary education preferred, 2+ years restaurant experience, and 1+ year in management.

Qualifications

• Culinary education preferred and restaurant experience required.
• Minimum of 2 years restaurant experience.
• Minimum of 1 year restaurant management experience preferred.
• Knowledge of sales figures and food costs.
• Familiar with standard equipment including knives, slicer, mixer, salamander, stoves, Hobart, broiler.
• Ability to train, motivate and mentor staff; ensure sanitation and safety standards.

Responsibilities

• Oversee daily kitchen operations and lead kitchen staff to ensure quality and accuracy.
• Control inventory, order supplies, and maintain health regulations compliance.
• Schedule kitchen employees based on forecasts and budget.
• Monitor food cost via inventory reports and COGS controls.
• Prepare food to procedures and time guidelines; supervise cooking and food prep.
• Maintain food storage and waste control; ensure safety and sanitation.
• Hire, evaluate, reward and discipline kitchen personnel as appropriate.
• Train and mentor team members to foster a positive work environment.

Skills

Staff leadership

Inventory management

Scheduling

Food cost control

Quality control

Customer service

Communication

Problem solving

Team training

Safety compliance

Education

Culinary education preferred

Tools

Kitchen equipment knowledge

Job description

LOGAN is seeking a Kitchen Manager to oversee the entire kitchen operation, lead staff, and ensure exceptional food quality and accurate preparation. The role includes inventory control, supply ordering, and strict adherence to health regulations.

You will manage daily operations, staff, and food orders while driving revenue growth in a fast-paced environment. Candidates should have culinary education preferred, 2+ years restaurant experience, and 1+ year in management.