Kitchen Manager Legends Grill & Bar Woodridge, IL Job Details Full-time $60,000 - $70,000 a year 10 hours ago Benefits Health insurance Paid time off Employee discount Qualifications Operations management Shift management Performance management Full Job Description Job Summary We are seeking a reliable and motivated Kitchen Manager to support daily back-of-house restaurant operations. This role combines hands-on kitchen work with staff leadership, food quality control, inventory management, ordering, and general operational support. The position will require approximately 45 hours per week. Regularly maintain a hands-on presence in the kitchen, including providing Line Cook coverage during slower shifts, while remaining responsible for overseeing BOH staff, maintaining food quality and consistency, managing inventory and food costs, enforcing kitchen standards, and ensuring smooth kitchen operations throughout each shift. Some of your basic responsibilities will include: Place weekly food orders, maintain proper inventory levels, and ensure pars are met without over-ordering or shortages. Hire, train, schedule, and manage Line Cooks and Prep Cooks to restaurant expectations. Ensure kitchen staff follow all Recipe Cards, portion sizes, preparation methods, and cooking procedures. Maintain quality control of all food, including taste, temperature, portioning, presentation, and consistency. Work closely with the General Manager to address food quality, ticket times, staffing, inventory, and operational concerns. Complete opening and closing kitchen walkthroughs to ensure cleanliness, organization, and readiness. Verify BOH Opening/Closing Checklists and daily cleaning duties are completed thoroughly. Keep walk-ins, coolers, freezers, storage, prep areas, and kitchen stations clean and organized, with products properly labeled, dated, and rotated. Monitor inventory and product usage to minimize waste, over-prepping, shortages, and unnecessary food costs. Ensure FIFO, proper food storage, sanitation, and all food safety procedures are consistently followed. Train and coach kitchen staff on recipes, procedures, cleanliness, food safety, efficiency, and performance. Hold kitchen employees accountable for quality, cleanliness, attendance, productivity, and following procedures. Monitor kitchen execution and ticket times during service, adjusting staffing and stations as needed. Maintain a hands-on kitchen presence and provide Line Cook coverage during slower shifts, including weekdays and lunches. Promptly communicate equipment issues, shortages, vendor concerns, staffing problems, and significant BOH issues to the Chef. Maintain strong communication between BOH and FOH to ensure efficient service and a consistent guest experience. Build a positive, accountable, and team-focused kitchen environment!

Pay:

$60,000.00 - $70,000.00 per year

Benefits:

Employee discount Health insurance Paid time off

Work Location:

In person