Kitchen Operations Leader: Cost, Quality & Growth

LOGAN; Marion (IL); On-site; USD 42,000 - 56,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to lead the kitchen operations, ensure high-quality food, and manage staff performance. The role focuses on safety, inventory control, and consistent execution to drive revenue in a busy restaurant environment.

The candidate will supervise daily line operations, train employees, and maintain a productive work environment, while adhering to sanitation and safety standards and vendor relationships.

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience.
• Minimum of 1 year restaurant management experience preferred.
• Knowledge of food costs and sales figures.
• Familiarity with ServSafe Alcohol, Food, OSHA, HACCP.

Responsibilities

• Perform line checks daily to ensure proper plating and temperature.
• Monitor received products and report quality issues.
• Interview, hire, evaluate, reward and discipline kitchen staff as appropriate.
• Schedule kitchen staff per forecasts and budget on a weekly basis.
• Control food cost with purchasing specifications and waste-control procedures.
• Meet health department standards for safe food handling.
• Supervise food prep and cooking.
• Oversee inventory, storage, and timely reordering.

Skills

Leadership

Staff management

Communication

Problem solving

Education

Culinary education preferred

Tools

Knives

Slicer

Mixer

Salamander

Stoves

Ovens

Hobart

Broiler

Job description

LOGAN is seeking a Kitchen Manager to lead the kitchen operations, ensure high-quality food, and manage staff performance. The role focuses on safety, inventory control, and consistent execution to drive revenue in a busy restaurant environment.

The candidate will supervise daily line operations, train employees, and maintain a productive work environment, while adhering to sanitation and safety standards and vendor relationships.