Kitchen Operations Manager

LOGAN; Lynchburg (VA); On-site; USD 42,000 - 66,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, manage inventory, and ensure compliant, high-quality food production. The role drives revenue growth while maintaining a productive work environment, safety, and sanitation standards.

The Kitchen Manager will supervise line cooks, schedule shifts, control costs, and maintain vendor relationships, ensuring timely, accurate food preparation and excellent guest service.

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience.
• Minimum of 1 year restaurant management preferred.
• Working knowledge of sales figures and food costs.
• Knowledge of major kitchen equipment and safety standards.
• Ability to communicate with guests, staff and management.
• Organized and detail oriented.
• Problem solving and independent work capability.
• Deliver superior service and maximize customer satisfaction.
• Vendor relations and timely deliveries.
• Budget awareness and sales data analysis to control waste and labor.
• Assist General Manager with cash handling and deposits.

Responsibilities

• Perform line checks with management on plating and temperature.
• Monitor received products for quality and report issues.
• Interview, hire, evaluate, reward and discipline kitchen staff.
• Schedule kitchen employees in line with forecasts and budget.
• Control food costs via purchasing specs, storage and waste control.
• Meet health department standards for safe handling.
• Monitor weekly food costs using inventory reports.
• Prepare food according to procedures within time guidelines.
• Operate equipment safely per OSHA.

Skills

Communication

Team Management

Customer Service

Organizational Skills

Problem Solving

Staff Training

Education

Culinary education

Tools

Kitchen equipment knowledge

Job description

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, manage inventory, and ensure compliant, high-quality food production. The role drives revenue growth while maintaining a productive work environment, safety, and sanitation standards.

The Kitchen Manager will supervise line cooks, schedule shifts, control costs, and maintain vendor relationships, ensuring timely, accurate food preparation and excellent guest service.