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Kitchen Manager
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Dough and The Backyard
Wheaton, IL (In Person)
$50,000 Salary, Full-Time
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Job Description
Kitchen Manager Dough and The Backyard Wheaton, IL Job Details Full-time $40,000 - $60,000 a year 22 hours ago Benefits Paid training Paid time off Employee discount Qualifications Kitchen health and safety standards Food handling Staff supervision Pre-cooking preparation Teamwork Food service health code compliance Food hygiene Coaching Team management Inventory tracking for food cost management Kitchen staff training Managing kitchen staff Knife skills Staffing management Operations planning Overseeing training Kitchen organization Staff development Full Job Description Summary The Kitchen Manager is responsible for overseeing daily back-of-house operations at Front Street Kitchen and The Backyard. This is a leadership role focused on organization, consistency, accountability, food quality, staff development, and execution. The Kitchen Manager will build structure, enforce standards, and create a kitchen that operates with discipline and reliability across regular service, private events, and Backyard programming. Responsibilities Lead and manage all BOH staff, including cooks, prep staff, and dishwashers Ensure the kitchen is properly prepared, organized, and staffed before each service Develop and maintain kitchen systems including prep lists, checklists, station guides, and cleaning schedules Monitor food quality, portioning, presentation, and ticket times during service Oversee prep planning, vendor ordering, and inventory management Control food cost by managing waste, spoilage, portions, and unnecessary purchases Train kitchen staff on recipes, systems, food safety, and service standards Maintain a clean, organized, health-department-ready kitchen at all times Coordinate kitchen preparation and staffing for Backyard events and private functions Communicate regularly with ownership, culinary leadership, and front-of-house managers Requirements Prior kitchen manager, sous chef, BOH supervisor, or equivalent leadership experience Strong understanding of kitchen operations, prep planning, inventory, and food safety Ability to manage, train, coach, and hold staff accountable Strong organizational skills with the ability to build and maintain systems Comfortable managing both everyday service and high-volume event demands ServSafe certification preferred or willingness to obtain Dependable, professional, and available for nights, weekends, and events as needed