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Syberg's Restaurant
Kitchen Manager Sybergs Wentzville
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Missouri data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$55,439 / year median in Missouri
+9% projected growth
Job Description
Kitchen Manager Sybergs Wentzville Syberg's Restaurant - 3.7 Wentzville, MO Job Details Full-time $60,000 - $70,000 a year 13 hours ago Benefits Paid training Health insurance Dental insurance Paid time off Vision insurance Employee discount Qualifications Teamwork Food sanitation practices Plating Mentoring Leadership Full Job Description Kitchen Manager — If you're ready to lead with pride, hustle hard, and keep Sybergs running like a well-oiled machine, we'd love to meet you. Sybergs is all about Sybergs favorites, warm hospitality, and a kitchen that takes pride in every plate. We're looking for an Kitchen Manager who's ready to lead by example, support a hardworking team, and keep our back-of-house operations running smoothly. If you love great food, thrive in a busy kitchen environment, and get excited about coaching and working side by side with a team to deliver consistent, high-quality dishes, you'll fit right in. What You'll Do Support the BOH staff in daily kitchen operations and team leadership Maintain high standards of food quality, consistency, and presentation Assist with ordering, inventory, and waste control to keep the kitchen efficient Train, mentor, and motivate BOH staff in recipes, safety, and sanitation Ensure proper execution during peak service and help manage ticket flow Promote a positive, collaborative kitchen culture built on respect and teamwork What We're Looking For Experience in a leadership role in a high-volume or scratch kitchen Strong communication, organizational, and problem-solving skills A positive attitude and the ability to stay calm and focused under pressure Knowledge of food safety, prep standards, and BOH best practices A hands-on leader who isn't afraid to jump on the line when needed Someone who takes pride in their work, their team, and the guest experience