Kitchen Operations Leader: Costs & Compliance

LOGAN; Laredo (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee the entire kitchen operation, lead staff, control inventory and costs, and ensure top-quality, safe food preparation. You will manage schedules, train team members, and drive revenue while maintaining a positive work environment.

The role emphasizes leadership, adherence to health & safety standards, and collaboration with management to meet financial goals and guest expectations.

Qualifications

• Culinary education is preferred.
• Minimum 2 years of restaurant experience required.
• Minimum 1 year restaurant management experience preferred.
• Knowledge of sales figures and food costs.
• Familiarity with commercial kitchen equipment including Hobart, knives, slicer, mixer, stoves, ovens, broiler.
• Ability to communicate well with guests and staff; organized and detail oriented.

Responsibilities

• Oversee daily kitchen operations and staff to ensure high-quality food preparation.
• Lead line checks on plating and food temperatures daily.
• Hire, evaluate, reward, and discipline kitchen personnel as appropriate.
• Schedule staff in line with forecasts and budgets weekly.
• Control food costs through purchasing specs, storeroom processes, and waste control.
• Ensure compliance with health regulations and sanitation standards.

Skills

Leadership

Food cost control

Inventory management

Staff scheduling

Health & safety compliance

Training & mentoring

Guest interaction

Education

Culinary education

Tools

Hobart

Knives

Slicer

Mixer

Ovens

Stoves

Broiler

Salamander

Job description

LOGAN is seeking a Kitchen Manager to oversee the entire kitchen operation, lead staff, control inventory and costs, and ensure top-quality, safe food preparation. You will manage schedules, train team members, and drive revenue while maintaining a positive work environment.

The role emphasizes leadership, adherence to health & safety standards, and collaboration with management to meet financial goals and guest expectations.