Job Overview We are seeking an experienced and dynamic Chef/Kitchen Manager to oversee daily operations in a fast-paced dining environment. The ideal candidate will possess strong leadership skills, extensive knowledge of food production management, and a passion for delivering exceptional customer experiences. This role involves managing staff, ensuring food safety and quality, controlling inventory, and maintaining high standards of hospitality across casual dining and in house catering settings. Duties Supervise and coordinate restaurant Back of the House staff, including hiring, training, and evaluating team members to ensure excellent service delivery. Manage daily restaurant operations, including shift management and all food production. Control inventory levels, order supplies, and manage food production to minimize waste and optimize costs. Ensure compliance with food safety regulations and maintain cleanliness standards throughout the establishment. Conduct staff training sessions on food handling, customer service, and operational procedures. Assist in budgeting, cost control, and financial planning for the restaurant. Lead efforts in team management, staff development, and fostering a positive work environment. Coordinate with front of the house management on food quality control and menu implementation. Skills Proven experience in kitchen management within quick service & fast food or casual dining environments. Strong knowledge of food industry standards including food preparation, safety protocols, and food handling. Excellent leadership skills with experience in supervising teams and conducting interviews. Experience in training & development of staff to ensure high performance standards. Ability to manage inventory control, budgeting, and cost analysis effectively. Familiarity with POS systems such as Heartland/Genius POS is a plus.

Pay:

$75,000.00 - $85,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off

Work Location:

In person