Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $60,000.00
Work Schedule
Standard Hours
Benefits
Salary
Growth opportunity
leadership role
hands-on experience
team environment
competitive pay
Career Development
Job Description
We are a dynamic and expanding brand in the foodservice industry, dedicated to offering exceptional culinary experiences through well-managed and efficient kitchen operations. Our establishment values hands-on leadership, a strong focus on profitability, and consistency in food quality, making us a standout player in the market. We are seeking a dedicated kitchen leader who goes beyond cooking, someone who understands that running a kitchen requires keen oversight of systems, cost control, and team management to achieve overall success.
This position is not simply about working a line; it is a leadership role that involves ownership of food cost management, waste control, catering execution, and crew leadership. The ideal candidate will bring a strategic approach to managing inventory, ordering, portion control, and recipe consistency, ensuring no freelancing occurs in meal preparation. This role requires someone who can implement prep systems and maintain kitchen organization to keep the workflow fluid and efficient.
As a working leader, you will step in to work the line when necessary while holding the kitchen staff accountable and leading by example. Your leadership presence will foster a respectful, motivated, and high-performing team. Success in this role is measured by consistent plate quality and speed, controlled food costs with minimal waste, accurate and profitable catering order execution, and a kitchen environment that operates smoothly without requiring constant oversight.
We offer a competitive salary ranging from $50,000 to $60,000 annually, based on experience, alongside opportunities for professional growth within our expanding brand. This role promises a fulfilling career path for someone passionate about operational excellence in kitchen management and leading a team to success in a fast-paced environment. If you pride yourself on running a tight, efficient, and profitable kitchen and are ready to take the next step in your culinary leadership journey, we encourage you to apply and join our team.
This position is not simply about working a line; it is a leadership role that involves ownership of food cost management, waste control, catering execution, and crew leadership. The ideal candidate will bring a strategic approach to managing inventory, ordering, portion control, and recipe consistency, ensuring no freelancing occurs in meal preparation. This role requires someone who can implement prep systems and maintain kitchen organization to keep the workflow fluid and efficient.
As a working leader, you will step in to work the line when necessary while holding the kitchen staff accountable and leading by example. Your leadership presence will foster a respectful, motivated, and high-performing team. Success in this role is measured by consistent plate quality and speed, controlled food costs with minimal waste, accurate and profitable catering order execution, and a kitchen environment that operates smoothly without requiring constant oversight.
We offer a competitive salary ranging from $50,000 to $60,000 annually, based on experience, alongside opportunities for professional growth within our expanding brand. This role promises a fulfilling career path for someone passionate about operational excellence in kitchen management and leading a team to success in a fast-paced environment. If you pride yourself on running a tight, efficient, and profitable kitchen and are ready to take the next step in your culinary leadership journey, we encourage you to apply and join our team.
Job Requirements
- Experience in kitchen management
- knowledge of food cost control and inventory management
- leadership skills
- ability to manage catering operations
- capacity to work under pressure
- strong organizational skills
Job Qualifications
- Proven experience managing a kitchen
- strong understanding of food cost, inventory, and margins
- leadership presence with the ability to earn team respect
- reliable and accountable in a leadership role
- ability to stay composed and decisive during high-volume service
Job Duties
- Manage food cost and hit target percentages
- control portion sizes and ensure recipe consistency
- oversee inventory, ordering, and reduce waste
- execute catering production and delivery
- organize prep systems and maintain kitchen structure
- lead and hold cooks accountable
- work the line as needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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