Lead Kitchen Manager: High-Volume Culinary Leader

Socket.dev; Charleston (IL); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

Life Insurance

Short-term Disability

Long-term Disability

Accident Insurance

401k with match

Job summary

Dirty’s Bar and Grill in Charleston, IL, seeks a Kitchen Manager to oversee daily kitchen operations, ensure high-quality food, consistent execution, and strong sanitation, while guiding a diverse team and collaborating with front-of-house management to deliver a great guest experience.

You will lead, train, and supervise kitchen staff, manage inventory, control costs, and help develop specials and menu changes.

Qualifications

• Leads kitchen staff and ensures high standards of food safety and sanitation.
• Manages kitchen operations, inventory, and costs while maintaining quality.

Responsibilities

• Lead, train, and supervise all kitchen employees.
• Maintain consistent food quality, portion sizes, presentation, and ticket times.
• Ensure the kitchen is properly stocked and prepared for every shift.
• Manage food ordering, receiving, storage, and inventory.
• Control food costs, waste, portioning, and kitchen labor costs.
• Follow and enforce all food-safety, sanitation, and health-department requirements.
• Maintain clean, organized, and safe kitchen and storage areas.
• Create and maintain prep lists, production schedules, and kitchen procedures.
• Monitor equipment and report maintenance or repair needs.
• Work with management to develop specials, menu changes, and seasonal offerings.
• Address employee performance issues and maintain kitchen standards.
• Foster a professional, respectful, team-oriented work environment.

Skills

Team leadership

Communication

Problem-solving

Organization

Fast-paced environment

Education

Certified Food Protection Manager Certification

Job description

Dirty’s Bar and Grill in Charleston, IL, seeks a Kitchen Manager to oversee daily kitchen operations, ensure high-quality food, consistent execution, and strong sanitation, while guiding a diverse team and collaborating with front-of-house management to deliver a great guest experience.

You will lead, train, and supervise kitchen staff, manage inventory, control costs, and help develop specials and menu changes.