Kitchen Manager/Chef (Miss J's Diner)

Fort Wayne, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $38,500.00 - $61,700.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

flexible scheduling

Professional development opportunities

Job Description

Miss J's Diner is a beloved local establishment known for serving classic diner fare that emphasizes comfort, speed, and quality. With a warm and inviting atmosphere, the diner has become a staple within the community, attracting a loyal customer base who come to enjoy hearty breakfasts, satisfying lunches, and comforting dinners. The diner prides itself on its ability to deliver traditional dishes that evoke nostalgia while maintaining high standards of food quality and service. Dedicated to preserving the charm of a classic American diner, Miss J's Diner operates with a focus on efficiency, consistency, and customer satisfaction.

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Job Requirements

High school diploma or equivalent
minimum 2 years experience in kitchen management or head chef role
knowledge of food safety and sanitation standards
strong leadership and team management skills
excellent communication and organizational abilities
ability to work under pressure in a fast-paced environment
familiarity with inventory management and cost control
willingness to work flexible hours including weekends and holidays

Job Qualifications

Proven experience as a kitchen manager or head chef for 2 or more years
strong knowledge of kitchen operations and diner-style cuisine
excellent leadership, communication, and organizational skills
ability to work in a fast-paced environment and manage multiple tasks
ServSafe or other food safety certification preferred
flexibility to work weekends, early mornings, evenings, and holidays as required

Job Duties

Supervise, train, and schedule kitchen staff
lead by example to foster a positive and productive work environment
ensure consistent execution of menu items according to recipes and presentation standards
oversee preparation, cooking, and plating of all dishes
monitor food quality, portion sizes, and kitchen efficiency
create daily specials and assist in menu development
manage inventory levels and place orders with suppliers
control food costs by minimizing waste and optimizing portion sizes
maintain proper storage and rotation of ingredients using FIFO method
ensure kitchen operates in compliance with all local health and safety regulations
maintain a clean, organized, and sanitary kitchen at all times
conduct regular equipment maintenance checks and schedule repairs as needed
keep accurate records of food usage, waste, and labor
work with front-of-house and ownership team to improve operations and guest satisfaction
handle staff scheduling and performance evaluations

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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