Kitchen Manager

Kitchen Manager Blackberry Market Lombard, IL Job Details Full-time $45,000 - $55,000 a year 1 day ago Benefits Health insurance Paid time off Employee discount Qualifications Bakery Kitchen health and safety standards Operations management Food service health code compliance Safety regulations Baking High school diploma or GED Team development Hiring Food preparation equipment operation Food Handler Certification Cross-functional communication Communication with kitchen staff Full Job Description Who We Are Blackberry Market is a fast-casual cafe and bakery in the Chicago suburbs offering daily handcrafted meals, dinners to-go, premium coffee drinks, memorable baked goods, and a robust catering menu. We believe in food that is non-processed, handmade, and fresh. We recognize that food is not only a means to nourishment, but an excuse to pause, reflect, and connect with those we love. Blackberry was designed with this in mind - an active space for meaningful conversations alongside healthful and thoughtful food. We are quickly expanding and looking for team members to join our growing team. Whether you've been working in restaurants for several years or you're looking to make a career change, you'll find that Blackberry Market is a unique place. We were founded as a restaurant that provides excellent work-life balance, a positive work environment, excellence in standards and quality, and a high level of care for our guests and staff. As a breakfast and lunch restaurant, we have no evening shifts and provide competitive compensation, including robust benefits.

Summary of Position:

The Kitchen Manager is responsible for overseeing all Culinary production. This role ensures adherence to food quality and sanitation standards and supports the development and training of the Culinary team. The Kitchen Manager reports jointly to the General Manager and Executive Chef, working closely with them to maintain high standards and efficient operations.

Responsibilities:

Team and Scheduling Management:

Develop and manage Culinary schedules two weeks in advance, ensuring alignment with labor-cost targets. Assist the General Manager and Executive Chef in recruiting, training, and developing Culinary staff, and support team management including handling discipline, promotions, and compensation.

Ordering and Inventory Management:

Manage food inventory, place orders with vendors and the Central Kitchen, and minimize waste. Maintain accurate waste logs and implement improvements for operational efficiency.

Culinary Operations:

Organize and ensure proper execution of daily prep lists. Oversee line operations to ensure smooth and efficient production of all orders. Ensure daily baking pars are met. Manage catering orders with full oversight, including fulfillment, coordinating and resolving any catering-related issues.

Product Quality and Safety:

Collaborate with the Executive Chef to ensure high standards for food preparation, presentation, and safety. Enforce strict sanitation practices and adhere to food safety regulations to provide safe and excellent products.

Maintenance:

Support the General Manager and Executive Chef in addressing and resolving kitchen maintenance issues.

Requirements:

2+ years of experience in kitchen operations Familiarity with health and safety standards specific to a fast-casual kitchen & bakery environment. Proficiency in using Culinary tools and equipment safely and effectively. Strong ability to communicate clearly with team members and department leaders. Ability to remain calm, positive, and effective under pressure, addressing and resolving issues as they arise. Capability to lift 25+ pounds and stand for extended periods. High school diploma required; culinary training or certification is a plus. Food Handler's Certification (obtain or provide upon hire).

Job Type:

Full-time Pay:

$45,000.00 - $55,000.00 per year

Benefits:

Employee discount Health insurance Paid time off

Work Location:

In person