Kitchen Manager

Omaha, NE, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Paid training

flexible schedule

Job Description

3B Lodge is a dynamic hospitality establishment operating as a franchisee of the well-known Twin Peaks brand, located in Omaha, Nebraska. Twin Peaks is renowned for its unique lodge-themed dining experience, combining high-energy service with a focus on quality food and guest satisfaction. The 3B Lodge aims to uphold the brand's reputation by delivering exceptional service and maintaining a vibrant, fun dining environment for its guests. As part of the Twin Peaks franchise network, 3B Lodge benefits from established standards, comprehensive operational support, and a strong brand identity that customers trust and seek out. The company is committed to fostering a work culture that values teamwork, integrity, and continuous improvement, making it an attractive employer for individuals passionate about the restaurant industry and guest service excellence.

The position of Kitchen Manager at 3B Lodge is a pivotal role that directly influences the guest experience and operational success of the restaurant. This full-time role demands a leader who thrives in a fast-paced, standards-driven kitchen environment. The Kitchen Manager is responsible for overseeing the daily culinary operations, ensuring that all food is prepared and served according to established recipes, portions, and presentation standards. The role requires balancing multiple priorities including food safety, kitchen cleanliness, staff training, and cost control to drive profitability while maintaining high-quality food production.

In this leadership position, the Kitchen Manager plays an integral role in hiring, mentoring, and developing kitchen team members, fostering a cooperative and efficient workplace culture. They serve as a key collaborator with the General Manager and operations team to optimize scheduling, manage inventory, and maintain equipment performance. The Kitchen Manager is also responsible for enforcing company policies, conducting performance appraisals, providing safety training, and ensuring compliance with sanitation standards.

This career opportunity is ideal for candidates with a strong culinary background, excellent communication skills, and the ability to lead and motivate a diverse team under pressure. The Kitchen Manager’s proactive approach to problem-solving and commitment to executing the brand’s values will directly contribute to the restaurant’s reputation for excellence and guest satisfaction. Professionals ready to take on challenges and drive a high-energy, guest-focused kitchen environment will find this role rewarding and impactful within the hospitality industry.

Job Requirements

High school diploma or equivalent
Minimum 6 months experience in kitchen management or similar role
Proven leadership abilities in a kitchen environment
Strong communication skills
Ability to work flexible hours including nights and weekends
Physical capability to stand for extended periods and lift up to 50 pounds
Knowledge of food safety and sanitation standards
Ability to train and mentor staff

Job Qualifications

A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
At least 6 months experience in a similar capacity
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
Be able to reach, bend, stoop and frequently lift up to 50 pounds
Be able to work in a standing position for long periods of time (up to 9 hours)

Job Duties

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
Fill in where needed to ensure guest service standards and efficient operations
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
Work with restaurant managers to plan and price menu items
Establish portion sizes and prepare standard recipe cards for all new menu items
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
Responsible for training kitchen personnel in cleanliness and sanitation practices
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
Check and maintain proper food holding and refrigeration temperature control points
Provide safety training per training program, lifting and carrying objects and handling hazardous materials
Work on the cook line or prep line as needed to assist during the prep and/or production phases