Kitchen Operations Lead: Menu, Staff & Safety

Hemisphere Restaurant Services LLC; Apple Valley (MN); On-site; USD 55,000 - 75,000; Full time

Job summary

Hemisphere Restaurant Services LLC is seeking a Kitchen Manager in Minnesota to lead a busy kitchen, ensure safety, quality, and consistent operations. You will supervise staff, manage inventory, and uphold health standards.

You will collaborate with chefs on menus, schedule staff, monitor costs, and ensure smooth front-of-house coordination. Culinary training or degree preferred, with strong leadership required.

Qualifications

• Strong leadership and communication skills.
• Knowledge of food safety and sanitation standards.
• Experience in menu planning, inventory management, and kitchen operations.
• Ability to work in high-pressure environments and multitask effectively.
• Culinary training or a degree in hospitality/culinary arts preferred.

Responsibilities

• Supervise kitchen staff including chefs, line cooks, and support personnel.
• Oversee food preparation and cooking to ensure quality and consistency.
• Manage inventory: ordering ingredients, stock levels, and proper storage.
• Maintain sanitation and safety standards per health regulations.
• Develop menus in collaboration with chefs and define portion standards.
• Create staff schedules and coordinate workflow for efficiency.
• Monitor kitchen budget and control food costs.
• Train and evaluate staff, including onboarding and performance reviews.
• Coordinate with front-of-house teams for smooth service.
• Maintain kitchen equipment and schedule repairs.

Skills

Leadership

Communication

Food safety

Sanitation

Menu planning

Inventory management

Kitchen operations

High-pressure environment

Multitasking

Culinary training (preferred)

Education

Culinary training or degree in hospitality/culinary arts (preferred)

Job description

Hemisphere Restaurant Services LLC is seeking a Kitchen Manager in Minnesota to lead a busy kitchen, ensure safety, quality, and consistent operations. You will supervise staff, manage inventory, and uphold health standards.

You will collaborate with chefs on menus, schedule staff, monitor costs, and ensure smooth front-of-house coordination. Culinary training or degree preferred, with strong leadership required.