Kitchen Operations Leader: Quality, Growth & Team

Logan's Roadhouse; Midwest City (OK); On-site; USD 45,000 - 70,000; Full time

Job summary

Logan's Roadhouse is seeking a Kitchen Manager to oversee all kitchen operations, lead the team, and ensure food is prepared to high standards while controlling inventory and costs.

The role requires culinary education (preferred), 2+ years in restaurants and at least 1 year in management, plus strong skills in safety, sanitation, and staff development. You will schedule staff, manage ordering, maintain health compliance, and drive revenue growth in a fast-paced environment.

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, Hobart, broiler).
• Strong communication and leadership skills.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Adhere to sanitation and safety regulations (ServSafe, HACCP).

Responsibilities

• Oversee daily kitchen operations and staff performance.
• Interview, hire, train, and discipline kitchen personnel as appropriate.
• Schedule kitchen staff in line with forecasts and budget.
• Control food costs by purchasing specs and waste control procedures.
• Meet health department standards for safe food handling.
• Store, rotate, and stock food according to par levels.
• Supervise food prep and cooking, ensure safety of equipment.

Skills

Staff leadership

Customer service

Communication

Education

Culinary education preferred

Tools

Knives

Slicer

Mixer

Hobart

Stoves and ovens

Broiler

Job description

Logan's Roadhouse is seeking a Kitchen Manager to oversee all kitchen operations, lead the team, and ensure food is prepared to high standards while controlling inventory and costs.

The role requires culinary education (preferred), 2+ years in restaurants and at least 1 year in management, plus strong skills in safety, sanitation, and staff development. You will schedule staff, manage ordering, maintain health compliance, and drive revenue growth in a fast-paced environment.