{"schemaVersion":"jobsearcher.job.v1","id":"ff85accd8c67fa2a2a836d2c","url":"https://jobsearcher.com/jobs/ff85accd8c67fa2a2a836d2c","canonicalUrl":"https://jobsearcher.com/jobs/ff85accd8c67fa2a2a836d2c","title":"Kitchen Manager","description":"Position Summary: The Kitchen Manager is responsible for overseeing the entire operations of the kitchen. This includes providing leadership to the kitchen staff to ensure food is exceptionally and accurately prepared. The Kitchen Manager must control inventory, order supplies and comply with health regulations. They oversee the daily operations of the restaurant’s kitchen, manage staff, coordinate food orders, maintain safety and cleanliness and manage inventory. Additionally, the Kitchen Manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.\n\nEssential Job Functions:\n\nPerform line checks with management team on a daily basis to check food plating and temperature.\nMonitors products received and informs management team and RM of quality problems.\nInterview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.\nSchedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis.\nControl food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.\nMeet all health department standards for safe food handling.\nMonitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.).\nPrepare food according to procedures and standards within time guidelines and customer specifications.\nOperate equipment safely determined by position and OSHA regulations.\nMaintain food storage, receiving, stocking, rotating as par levels dictate.\nSupervise food prep and cooking.\nStore food products in compliance with safety practices (e.g. in refrigerators).\nOrder food supplies and kitchen equipment, as needed.\nEstablish and delegate work duties in each kitchen area daily.\nTrain and monitor kitchen employees in food production principles and practices.\nThe above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.\n\nEducation/Experience/Job Requirements:\n\nCulinary education preferred.\nMinimum of (2) year restaurant experience required.\nMinimum of (1) year restaurant management experience preferred\nWorking knowledge of sales figures and food costs.\nWorking knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler.\nAbility to work and communicate well with guests, subordinates, and management.\nOrganized and detail oriented.\nAbility to problem solve and work independently.\nDeliver superior service and maximize customer satisfaction.\nContinuously touching tables and getting to know guests.\nTrain, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.\nEnsure compliance with sanitation and safety regulations.\nAdhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.\nSafeguarding their team members and facility by ensuring all Safey & Security Policies are\nadhered to.\nMaintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.\nHave general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.\nAssist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.\n\nPhysical Demands:\n\n100 % Stand or walk.\n80% Communicate with other line positions.\n75% Work at Approx. 36\" table/stove and reach in approx. 36”.\n75% Reach (6” to overhead) bend, stoop and wipe.\n60% Perform job at continuous high pace, under pressure, while maintaining quality & speed\nstandards.\n50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.","company":"Logan","rawCompany":"logan","city":"Mobile","state":"AL","isRemote":false,"isActive":false,"createdAt":"2026-04-14T10:41:32.284Z","occupations":[{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Kitchen Manager","description":"Position Summary: The Kitchen Manager is responsible for overseeing the entire operations of the kitchen. This includes providing leadership to the kitchen staff to ensure food is exceptionally and accurately prepared. The Kitchen Manager must control inventory, order supplies and comply with health regulations. They oversee the daily operations of the restaurant’s kitchen, manage staff, coordinate food orders, maintain safety and cleanliness and manage inventory. Additionally, the Kitchen Manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.\n\nEssential Job Functions:\n\nPerform line checks with management team on a daily basis to check food plating and temperature.\nMonitors products received and informs management team and RM of quality problems.\nInterview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.\nSchedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis.\nControl food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.\nMeet all health department standards for safe food handling.\nMonitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.).\nPrepare food according to procedures and standards within time guidelines and customer specifications.\nOperate equipment safely determined by position and OSHA regulations.\nMaintain food storage, receiving, stocking, rotating as par levels dictate.\nSupervise food prep and cooking.\nStore food products in compliance with safety practices (e.g. in refrigerators).\nOrder food supplies and kitchen equipment, as needed.\nEstablish and delegate work duties in each kitchen area daily.\nTrain and monitor kitchen employees in food production principles and practices.\nThe above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.\n\nEducation/Experience/Job Requirements:\n\nCulinary education preferred.\nMinimum of (2) year restaurant experience required.\nMinimum of (1) year restaurant management experience preferred\nWorking knowledge of sales figures and food costs.\nWorking knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler.\nAbility to work and communicate well with guests, subordinates, and management.\nOrganized and detail oriented.\nAbility to problem solve and work independently.\nDeliver superior service and maximize customer satisfaction.\nContinuously touching tables and getting to know guests.\nTrain, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.\nEnsure compliance with sanitation and safety regulations.\nAdhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.\nSafeguarding their team members and facility by ensuring all Safey & Security Policies are\nadhered to.\nMaintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.\nHave general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.\nAssist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.\n\nPhysical Demands:\n\n100 % Stand or walk.\n80% Communicate with other line positions.\n75% Work at Approx. 36\" table/stove and reach in approx. 36”.\n75% Reach (6” to overhead) bend, stoop and wipe.\n60% Perform job at continuous high pace, under pressure, while maintaining quality & speed\nstandards.\n50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.","datePosted":"2026-04-14T10:41:32.284Z","dateModified":"2026-04-14T10:41:32.284Z","hiringOrganization":{"@type":"Organization","name":"Logan","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Mobile","addressRegion":"AL","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"ff85accd8c67fa2a2a836d2c"},"url":"https://jobsearcher.com/jobs/ff85accd8c67fa2a2a836d2c"}}