Kitchen Operations Manager: Lead Quality & Growth

Bob-Chinn; Wheeling (IL); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Company-paid medical

Dental

Vision

Life & STD

Two weeks PTO

Job summary

Bob-Chinn in Wheeling, IL is seeking an experienced Kitchen Manager to lead daily kitchen operations. You will supervise staff, ensure adherence to recipes and portions, and maintain a safe, sanitary kitchen in line with quality standards.

Responsibilities include forecasting production, ordering supplies, managing staffing, and controlling labor and food costs to budget targets. Requires culinary training or college program and state sanitation certification.

Qualifications

• College or culinary training or extensive cooking and production experience.
• State certified in Food Service Sanitation.
• Commitment to quality service and knowledge of food and beverage.
• Awareness of health and sanitation laws; basic math skills.
• Two years in a food preparation/management position.

Responsibilities

• Prepares daily production list.
• Ensures stations are stocked before and during service.
• Verifies recipes and portions per menu specifications.
• Keeps kitchen, dish, and storage areas clean and organized.
• Places food and supply orders as directed.
• Receives product by confirming invoices and freshness.
• Hires and trains employees to company standards.
• Oversees as a management team member; manages staffing levels.
• Controls labor and food cost to budgetary requirements.

Skills

Professional communication

Leadership

Supervision

Hiring and training

Organization

Team player

Working under pressure

Problem solving

Take direction

Education

College or culinary training

State certified in Food Service Sanitation

Tools

Point of Sale System

MS Word

MS Excel

Job description

Bob-Chinn in Wheeling, IL is seeking an experienced Kitchen Manager to lead daily kitchen operations. You will supervise staff, ensure adherence to recipes and portions, and maintain a safe, sanitary kitchen in line with quality standards.

Responsibilities include forecasting production, ordering supplies, managing staffing, and controlling labor and food costs to budget targets. Requires culinary training or college program and state sanitation certification.