Kitchen Operations Leader: Quality, Training & Inventory

Ontario Trillium Foundation; Huntsville (AL); On-site; USD 42,000 - 62,000; Full time

Job summary

Eggs Up Grill in Huntsville, AL is looking for a Kitchen Manager to lead the back-of-house team, oversee food preparation, quality standards, sanitation, and cost control. You will schedule, hire, coach, and discipline staff as needed, ensuring smooth, efficient kitchen operations.

The role requires several years in a restaurant setting, ServSafe certification, and strong leadership to manage dynamic shifts and maintain high service levels.

Qualifications

• Several years of restaurant experience in a fast-paced kitchen.
• Experience delegating tasks and maintaining quick service.
• Current ServSafe Manager certification or ability to obtain within one month of hire.
• Proven work experience as Kitchen Manager is preferred.
• References available on request.

Responsibilities

• Guide kitchen staff to deliver high-quality, timely food and ensure customer satisfaction.
• Ensure foods are stored, prepared, and served per recipe and portion standards.
• Maintain records for time/temperature, inventory, waste, cleaning logs, and end-of-day activities.
• Evaluate and discipline kitchen personnel; manage hiring and termination decisions.
• Order kitchen materials based on menu and market demand.
• Maintain clean working environments and enforce sanitation measures.
• Schedule shifts for BOH personnel based on skills and availability.
• Oversee training per Eggs Up Grill Training Manual to ensure safe operation of equipment.

Skills

Leadership

Inventory management

Staff training

Conflict resolution

Food safety

Education

ServSafe Manager certification

Job description

Eggs Up Grill in Huntsville, AL is looking for a Kitchen Manager to lead the back-of-house team, oversee food preparation, quality standards, sanitation, and cost control. You will schedule, hire, coach, and discipline staff as needed, ensuring smooth, efficient kitchen operations.

The role requires several years in a restaurant setting, ServSafe certification, and strong leadership to manage dynamic shifts and maintain high service levels.