Find & Apply For Restaurant / Food Service Manager Jobs in West Jordan, Utah

Kitchen and Events Manager Mystique Dining - 1.0 West Jordan, UT Job Details Part-time | Full-time $24 - $26 an hour 1 hour ago Benefits Opportunities for advancement Qualifications Hospitality Line cook experience Team development Driver's License Attention to detail Time management

Full Job Description Kitchen Operations Manager Location:

West Jordan, UT 84088

Company:

Mystique Dining & The Prestige Pay:

$24-$26/hour based on experience + tips

Job Type:

Full-Time, Hourly Job Summary Mystique Dining and The Prestige are seeking a hands-on Kitchen Operations Manager to lead our back-of-house team and oversee kitchen operations across both venues. This position is responsible for the overall organization, staffing, accountability, and successful operation of the kitchens and reports directly to ownership. The Kitchen Operations Manager provides leadership and direction to the culinary team, including the Chef de Cuisine, Sous Chef, cooks, dishwashers, and kitchen support staff. This is also a working culinary position. The Kitchen Operations Manager is expected to regularly prep, cook on the line, plate, and work service alongside the team. We are not looking for an administrative-only manager. The right person should be as comfortable cooking a busy service as they are managing employees, building a schedule, reviewing inventory, or coordinating a special event. A significant focus of this position will be the continued growth of The Prestige and its expanding schedule of dinner shows, special events, seasonal programming, private events, concessions, and other hospitality experiences. The ideal candidate is an experienced cook and strong people leader who is organized, dependable, calm under pressure, and capable of taking ownership of an increasingly diverse culinary operation. Kitchen Leadership & Management Lead the overall day-to-day back-of-house operation for Mystique Dining and The Prestige. Provide direction, supervision, and accountability for culinary leadership, cooks, dishwashers, and kitchen support staff. Maintain a professional, respectful, organized, and productive kitchen environment. Address employee concerns, performance issues, and interpersonal conflicts calmly and professionally. Coach employees, provide feedback, and hold team members accountable for performance and workplace standards. Oversee kitchen hiring, onboarding, training, development, and performance management in coordination with ownership. Oversee kitchen scheduling based on reservations, events, projected sales, staffing needs, and labor targets. Monitor labor efficiency and adjust staffing and assignments based on business volume. Establish clear responsibilities and expectations for each shift. Ensure communication between culinary leadership, FOH management, ownership, and other departments. Maintain continuity of kitchen operations when another member of culinary leadership is unavailable. Lead by example and be willing to perform any kitchen task expected of the team.

We value respectful leadership:

no yelling, no ego, and no unnecessary drama. Cooking & Culinary Operations This is a hands-on culinary management position. Cooking is a regular part of the job, not simply something the manager does when the kitchen is short-staffed. Regularly work prep, line cooking, plating, and service as part of the scheduled kitchen team. Ensure established recipes, portions, preparation methods, presentation, and quality standards are consistently followed. Coordinate daily prep and production to ensure both venues are properly prepared for service. Work closely with the Chef de Cuisine on recipes, menu execution, production systems, and culinary standards. Maintain and organize recipe documentation and kitchen procedures. Oversee ordering and purchasing systems in coordination with culinary leadership. Ensure appropriate inventory levels and product pars are maintained. Oversee receiving, storage, rotation, physical inventory counts, and inventory organization. Monitor food costs, purchasing, waste, portion control, and product utilization. Assist with menu development, seasonal changes, specials, and event-specific food offerings. Ensure the kitchen can execute established menus consistently regardless of which culinary leader is working. Maintain high standards for food quality, cleanliness, organization, and efficiency. Ensure opening, closing, cleaning, sanitation, and food-safety procedures are followed. Maintain accountability for kitchen equipment, storage areas, and back-of-house facilities. Become fully cross-trained on major culinary and administrative functions so you can provide operational coverage when needed. The Prestige & Event Operations A major responsibility of this position will be overseeing the growing culinary and back-of-house operations at The Prestige. Unlike a traditional restaurant with the same service every day, The Prestige hosts a variety of dining, entertainment, and special-event experiences that may require different menus, service styles, staffing plans, production schedules, and operational setups. Oversee BOH execution for dinner shows, special events, private events, seasonal programming, concessions, and other Prestige activities. Develop and manage prep plans, production timelines, product requirements, staffing needs, and kitchen workflows for upcoming events. Coordinate food-service timing with show schedules, guest arrival times, entertainment, and FOH operations. Ensure the kitchen is properly staffed, stocked, prepped, and ready for each event. Manage culinary execution across varying service formats, including multi-course dinners, concessions, receptions, buffets, specialty menus, and private events. Coordinate purchasing and inventory requirements for special events and new programming. Oversee BOH event setup, execution, breakdown, and post-event evaluation. Work with ownership and culinary leadership to determine how new events and revenue-generating opportunities can be executed successfully. Adapt quickly when attendance, menus, schedules, or event requirements change. Establish repeatable systems and procedures as new Prestige programming and activities are introduced. Help identify operational improvements that allow The Prestige to expand its programming without sacrificing food quality, service standards, or profitability. The right person should enjoy this variety and see unusual events and new ideas as operational challenges to solve rather than disruptions to avoid. Qualifications 3+ years of professional kitchen experience preferred. Strong cooking skills and confidence working prep and line positions. Previous experience as a Kitchen Manager, Sous Chef, Chef de Cuisine, Lead Cook, Banquet Chef, Event Chef, or similar leadership position preferred. Experience with catering, banquets, events, entertainment venues, or high-volume service is a plus. Demonstrated ability to supervise and lead employees with calm authority and clear communication. Comfortable handling employee conflict, coaching, accountability, performance issues, and difficult conversations. Working knowledge of recipes, ordering, purchasing, inventory, food cost, scheduling, labor management, sanitation, and kitchen systems. Strong organizational, planning, and time-management skills. Ability to prioritize and make sound operational decisions during busy services. Ability to adapt quickly and solve problems independently. Food Manager certification or ability to obtain one. Valid driver's license and reliable transportation are required. This position requires occasional local shopping, supply runs, inventory pickups, and other business-related errands. Ability to work evenings, weekends, holidays, and seasonal peak periods. Fridays, Saturdays, and Sundays are mandatory working days. Must maintain a professional standard of conduct and remain free from impairment by drugs or alcohol while on duty. What We Value Strong people leadership and emotional consistency. A hands-on, can-do management style. Reliability and accountability. Pride in cooking and culinary craftsmanship. Clear, respectful communication. Cleanliness, organization, and attention to detail. Willingness to jump in wherever needed. Ability to balance guest experience with food and labor costs. Respect for established recipes, systems, and standards. Initiative without unnecessary ego. Someone who sees a problem, takes ownership, and works toward a solution. What We Offer $24-$26/hour based on experience + tips. Full-time hourly position with hours that may fluctuate based on season and business volume. Staff meals during shifts. Complimentary show tickets and friends/family discounts. Opportunity to lead culinary operations across two unique dining and entertainment concepts. Significant involvement in the continued development of The Prestige and its events and culinary programming. Opportunity for increased responsibility and advancement as the operation grows. Mystique Dining and The Prestige combine food, hospitality, and live entertainment to create experiences that go far beyond a traditional restaurant. We are looking for someone who can cook, lead people, take ownership of kitchen operations, manage costs and systems, solve problems, and help us execute ambitious events while maintaining a professional and dependable kitchen. If that sounds like you, we'd like to hear from you.

Pay:

$24.00 - $26.00 per hour Expected hours: No more than 40.0 per week

Work Location:

In person