Kitchen Operations Leader: Food Quality & Team Growth

LOGAN; Cape Girardeau (MO); On-site; USD 52,000 - 68,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee the restaurant kitchen operations, lead the staff, manage inventory and ensure food safety and quality. The role requires coordinating food orders, maintaining safety standards, and driving revenue growth while fostering a productive work environment.

The candidate should have culinary education preferred, at least 2 years of restaurant experience, and 1 year in management.

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.
• Familiar with restaurant equipment (knives, slicer, mixer, salamander, stoves, Hobart, broiler).
• Ability to work with guests, subordinates, and management.
• Organized and detail oriented.
• Problem solving and independent work ability.
• Deliver superior service and maximize customer satisfaction.
• Knowledge of ServSafe Alcohol, Food, OSHA, and HACCP standards.

Responsibilities

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitor products received and inform management of quality problems.
• Interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with forecasts and budget weekly.
• Control food cost by purchasing specifications, storeroom requisitions, standardization recipes, and waste control.
• Meet health department standards for safe food handling.
• Monitor weekly food cost using inventory reports (COGS, P&L, etc.).
• Prepare food according to procedures and standards within time guidelines.
• Operate equipment safely per OSHA regulations.
• Maintain food storage, receiving, stocking, and rotation per par levels.
• Supervise food prep and cooking.
• Store foods in compliance with safety practices.
• Order food supplies and kitchen equipment as needed.
• Establish and delegate duties in each kitchen area daily.
• Train and monitor kitchen staff in production principles and practices.

Skills

Kitchen leadership

Staff management

Inventory control

Education

Culinary education preferred

Job description

LOGAN is seeking a Kitchen Manager to oversee the restaurant kitchen operations, lead the staff, manage inventory and ensure food safety and quality. The role requires coordinating food orders, maintaining safety standards, and driving revenue growth while fostering a productive work environment.

The candidate should have culinary education preferred, at least 2 years of restaurant experience, and 1 year in management.