Kitchen Operations Manager

LOGAN; Huntsville (AL); On-site; USD 42,000 - 64,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to lead the restaurant kitchen operations, ensuring exceptional food preparation, safe handling, and efficient inventory control. You will guide staff, coordinate orders, maintain cleanliness, and drive revenue growth while fostering a productive work environment.

You will oversee line checks, monitor quality, hire and train staff, manage scheduling and budget, and ensure adherence to sanitation and safety standards on a daily basis.

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, coaching, and performance feedback to foster a positive work environment and promote employee development.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguarding their team members and facility by ensuring all Safety & Security Policies are adhered to.
• Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.
• Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.

Responsibilities

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitor products received and inform management team of quality problems.
• Interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with forecasts and budget on a weekly basis.
• Control food cost by establishing purchasing specifications and waste control procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using inventory tracking system reports.
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely per OSHA regulations.
• Maintain food storage, receiving, stocking, rotating as par levels dictate.
• Supervise food prep and cooking.
• 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

People management

Customer service

Safety awareness

Vendor relations

Education

Culinary education preferred

Tools

Knives

Slicer

Mixer

Salamander

Stoves

Ovens

Hobart

Broiler

Job description

LOGAN is seeking a Kitchen Manager to lead the restaurant kitchen operations, ensuring exceptional food preparation, safe handling, and efficient inventory control. You will guide staff, coordinate orders, maintain cleanliness, and drive revenue growth while fostering a productive work environment.

You will oversee line checks, monitor quality, hire and train staff, manage scheduling and budget, and ensure adherence to sanitation and safety standards on a daily basis.