Kitchen Operations Manager

LOGAN; Cleveland (TN); On-site; USD 42,000 - 65,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee the restaurant kitchen, lead staff, control inventory, and ensure health compliance. You will drive revenue growth while maintaining a productive environment and high standards in food preparation.

The role requires culinary education preferred, 2+ years of restaurant experience, and 1+ year in management. Strong cost control, teamwork, and customer service are essential.

Qualifications

• Culinary education preferred.
• Minimum of 2 year restaurant experience required.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Working knowledge of restaurant equipment including knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler.
• Ability to work and communicate well with guests, subordinates, and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Train, motivate, and mentor team members by providing guidance and feedback.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguard team members and facility by adhering to safety policies.
• Maintain relationships with vendors to ensure timely deliveries and cost control.
• Understand budgets and analyze sales data to meet revenue goals while controlling costs.
• Assist General Manager with cash handling and deposits.

Responsibilities

• Perform line checks with management to ensure plating and temperature.
• Monitor received products and report quality issues to management.
• Interview, hire, evaluate, reward and discipline kitchen personnel as appropriate.
• Schedule kitchen staff weekly based on forecasts and budgets.
• Control food cost by purchasing specifications and waste control procedures.
• 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 and inventory, rotating as par levels dictate.
• Supervise food prep and cooking.
• Order food supplies and kitchen equipment as needed.
• Establish and delegate daily kitchen duties.
• Train and monitor kitchen staff in production principles.
• Maintain vendor relationships for timely deliveries.

Skills

Leadership

Communication

Organized

Detail oriented

Problem solving

Mentoring

Education

Culinary education preferred

Tools

Knives

Slicer

Mixer

Salamander

Stoves

Ovens

Hobart

Broiler

Job description

LOGAN is seeking a Kitchen Manager to oversee the restaurant kitchen, lead staff, control inventory, and ensure health compliance. You will drive revenue growth while maintaining a productive environment and high standards in food preparation.

The role requires culinary education preferred, 2+ years of restaurant experience, and 1+ year in management. Strong cost control, teamwork, and customer service are essential.