Kitchen Operations Leader: Drive Food Quality & Team Growth

LOGAN; Florence (AL); On-site; USD 42,000 - 64,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee the restaurant kitchen operations, lead staff, manage inventory and ensure health and safety standards are met. The role drives revenue through efficient, high-quality food preparation and a productive work environment.

The Kitchen Manager will supervise line cooks, monitor food costs, and coordinate ordering and scheduling while enforcing sanitation, ServSafe, and HACCP standards to deliver superior guest experiences.

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience required.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of food costs and budgets.
• Ability to lead and manage kitchen staff.
• Familiar with ServSafe, HACCP and sanitation standards.

Responsibilities

• Perform line checks with management daily for plating and temps.
• Interview, hire, evaluate, reward and discipline kitchen staff as needed.
• Schedule kitchen employees weekly per forecasts and budget.
• Control food cost via purchasing specs and waste control.
• Meet health department standards for safe handling.
• Monitor weekly food cost with inventory reports.
• Prepare food per procedures within time guidelines.
• Train and monitor staff in production principles.
• Oversee kitchen operations and equipment safety.

Skills

Leadership

Team management

Communication

Organized

Problem solving

Cost awareness

Guest service

Sanitation knowledge

Education

Culinary education

Tools

Knives

Slicer

Mixer

Salamander

Stoves

Ovens

Hobart

Job description

LOGAN is seeking a Kitchen Manager to oversee the restaurant kitchen operations, lead staff, manage inventory and ensure health and safety standards are met. The role drives revenue through efficient, high-quality food preparation and a productive work environment.

The Kitchen Manager will supervise line cooks, monitor food costs, and coordinate ordering and scheduling while enforcing sanitation, ServSafe, and HACCP standards to deliver superior guest experiences.