Senior Kitchen Operations Manager

Bob Chinn's Crab House; Wheeling Township (IL); On-site; USD 65,000 - 90,000; Full time

Job summary

Bob Chinn's Crab House seeks an experienced kitchen leader to oversee daily kitchen operations, ensure recipe accuracy, and maintain safety and quality standards. You will lead staff, train new hires, and manage ordering, staffing, and cost controls in a high-energy environment.

Reports to General Manager and General Kitchen Manager, with responsibilities spanning production planning, station readiness, and adherence to health regulations. Fluent English required; travel for deliveries may occur.

Qualifications

• College or culinary training or extensive cooking and production experience.
• State certified in Food Service Sanitation.
• Commitment to quality service and beverage knowledge.
• Minimum 2 years in a food preparation/culinary role.
• Knowledge of health and sanitation regulations.
• Experience with kitchen equipment maintenance.

Responsibilities

• Prepare daily production list and manage station stocking.
• Ensure recipes and portions match menu specifications.
• Maintain clean, safe, and organized kitchen areas.
• Place food and supply orders as directed.
• Receive product and verify invoice freshness.
• Hire and train staff to company standards.
• Set high customer service and work examples.
• Participate as a management team member and supervise staffing.
• Oversee labor and food cost to budget.
• Ensure compliance with health and sanitation laws.
• Perform additional duties as requested by management.

Skills

Leadership

Staff supervision

Team player

Problem solving

Under pressure

Direction following

Management experience

Communication (oral & written)

Education

Culinary training

Food safety certification

Tools

MS Word

MS Excel

Job description

Bob Chinn's Crab House seeks an experienced kitchen leader to oversee daily kitchen operations, ensure recipe accuracy, and maintain safety and quality standards. You will lead staff, train new hires, and manage ordering, staffing, and cost controls in a high-energy environment.

Reports to General Manager and General Kitchen Manager, with responsibilities spanning production planning, station readiness, and adherence to health regulations. Fluent English required; travel for deliveries may occur.