Kitchen Operations Leader: Quality, Cost Control & Growth

LOGAN; Cookeville (TN); On-site; USD 45,000 - 65,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee everything in the restaurant kitchen, lead staff, control inventory and costs, ensure safety and sanitation, and drive revenue growth. The role requires managing daily operations, coordinating orders, and maintaining a productive work environment.

Ideal candidates will have culinary training and restaurant management experience, with strong leadership and communication skills to deliver exceptional guest service.

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience.
• Minimum of 1 year restaurant management experience preferred.
• Knowledge of sales figures and food costs.
• Familiar with standard kitchen equipment listed above.
• Ability to work and communicate well with guests, subordinates, and management.
• Organized and detail oriented.
• Problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Train, motivate and mentor team members.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguard team and facility by following safety policies.
• Maintain relationships with vendors to ensure timely deliveries.
• Understand budgets and analyze sales data to meet revenue goals while controlling waste and labor.
• Assist General Manager with cash handling and deposits.

Responsibilities

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitors products received and informs management team of quality problems.
• Interview, hire, evaluate, reward and discipline kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with forecasts and budget on a weekly basis.
• Control food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardized recipes and waste control procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using inventory tracking reports (Actual vs. Theoretical, COGS, Product on Hand, P&L).
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely determined by position and OSHA regulations.
• Maintain food storage, receiving, stocking, rotating as par levels dictate.
• Supervise food prep and cooking.
• Store food products in compliance with safety practices.
• Order food supplies and kitchen equipment, as needed.
• Establish and delegate work duties in each kitchen area daily.
• Train and monitor kitchen employees in food production principles and practices.

Skills

Restaurant experience

Restaurant management

Sales figures

Food costs

Communication

Organization

Problem solving

Independent work

Customer service

Education

Culinary education

Tools

Knives

Slicer

Mixer

Salamander

Stoves

Ovens

Hobart

Broiler

Job description

LOGAN is seeking a Kitchen Manager to oversee everything in the restaurant kitchen, lead staff, control inventory and costs, ensure safety and sanitation, and drive revenue growth. The role requires managing daily operations, coordinating orders, and maintaining a productive work environment.

Ideal candidates will have culinary training and restaurant management experience, with strong leadership and communication skills to deliver exceptional guest service.