Kitchen Operations Leader

LOGAN; Spring Hill (TN); On-site; USD 42,000 - 62,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead the staff, maintain food quality, and ensure safety and sanitation in a fast-paced restaurant. You will manage inventory, order supplies, and monitor costs while driving revenue growth and sustaining a productive team environment.

The role requires culinary knowledge, restaurant management experience, and the ability to train and motivate staff to deliver superior service and compliance with health regulations.

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience required.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Familiar with standard restaurant equipment (knives, slicer, mixer, salamander, stoves, Hobart, broiler).
• Ability to work well with guests, subordinates and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.

Responsibilities

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitors products received and informs management team and RM of quality problems.
• Interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis.
• Control food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.).
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely determined by position and OSHA regulations.
• Maintain food storage, receiving, stocking, rotating as par levels dictate.
• Order food supplies and kitchen equipment, as needed.
• Establish and delegate work duties in each kitchen area daily.
• Train and monitor kitchen employees in food production principles and practices.

Skills

Leadership

Inventory control

Staff management

Scheduling

Food safety

Budgeting

Vendor relations

Problem solving

Education

Culinary education preferred

Minimum 2 years restaurant experience

1 year restaurant management experience preferred

Tools

Hobart

Slicer

Mixer

Stoves & Ovens

Job description

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead the staff, maintain food quality, and ensure safety and sanitation in a fast-paced restaurant. You will manage inventory, order supplies, and monitor costs while driving revenue growth and sustaining a productive team environment.

The role requires culinary knowledge, restaurant management experience, and the ability to train and motivate staff to deliver superior service and compliance with health regulations.