Kitchen Operations Leader: Elevate Quality & Growth

LOGAN; Meridian (MS); On-site; USD 38,000 - 64,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, and drive revenue growth while maintaining safety and quality. The role requires strong leadership, culinary expertise, and the ability to manage inventory and costs effectively.

Responsibilities include line checks, staff scheduling, vendor relations, and enforcing sanitation standards. The candidate should have culinary education and significant restaurant management experience.

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Ability to work with guests, subordinates, and management.

Responsibilities

• Perform daily line checks on plating and temperature.
• Monitor quality of received products and report issues.
• Interview, hire, evaluate, reward and discipline kitchen staff.
• Schedule staff in line with forecasts and budgets.
• Control food cost via purchasing specs, storage, recipes and waste controls.
• Meet health department standards for safe food handling.
• Monitor weekly food cost using inventory reports (COGS, P&L).
• Prepare food per procedures within time guidelines and customer specs.
• Ensure safe operation of equipment per OSHA standards.
• Maintain stock, rotate items, and order food supplies as needed.
• Train and mentor staff to foster a productive environment.
• Ensure sanitation and safety compliance.

Skills

Leadership

Customer service

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 oversee all kitchen operations, lead staff, and drive revenue growth while maintaining safety and quality. The role requires strong leadership, culinary expertise, and the ability to manage inventory and costs effectively.

Responsibilities include line checks, staff scheduling, vendor relations, and enforcing sanitation standards. The candidate should have culinary education and significant restaurant management experience.