Kitchen Manager at The Flame – Lac Du Flambeau, Wisconsin

Summary/Objective: The Kitchen Manager is responsible for overseeing the kitchen operations, ensuring the preparation of high-quality meals and consistent kitchen performance. This position involves managing kitchen staff, controlling food costs, creating menus, and maintaining kitchen cleanliness and safety standards. In addition to overseeing kitchen operations, the Kitchen Manager (Head Chef) plays a key leadership role in shaping the restaurants culture, ensuring operational efficiency, and contributing to the restaurants long-term success.

Essential Job Functions: Specific duties include, but are not limited, to the following: Menu Development: Design and update menu items that reflect seasonality, cost-effectiveness, and customer preferences. Ensure dishes are consistent in quality and presentation. Staff Management: Supervise kitchen staff, including line cooks, prep cooks, and dishwashers. Train and mentor staff on cooking techniques, food safety, and restaurant standards, ensuring consistent growth and development of the team. Food Safety & Sanitation: Ensure that all kitchen equipment is cleaned and maintained properly. Adhere to health and safety standards by conducting regular checks and ensuring compliance with food safety regulations. Conduct regular audits of food storage, preparation, and cleanliness to ensure compliance with health and safety regulations and to mitigate any risks. Inventory & Ordering: Monitor inventory levels, place orders for ingredients, and maintain stock control to avoid shortages. Negotiate with suppliers to secure the best prices for quality ingredients. Quality Control & Presentation: Oversee food preparation and cooking to ensure dishes are prepared to the restaurants high standards. Ensure that food is served at the correct temperature and meets quality standards. Cost Control: Collaborate with the General Manager to control food and labor costs, monitor wastage, and implement processes that drive profitability without compromising quality.

Other duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

Skills and Qualifications: Strong leadership and problem-solving skills. Ability to mediate and resolve conflicts efficiently and professionally. Strong culinary skills and experience with a variety of cooking techniques. Excellent leadership and team management skills. Knowledge of food safety practices and regulations is important. Ability to work in a high-pressure environment and maintain quality control. Ability to manage kitchen budgets, food costs, and inventory. Preferred Education and Experience: Culinary degree or equivalent experience preferred. Proven experience as a Head Chef or Kitchen Manager in a full-service restaurant. Food safety certification and any other relevant industry certifications (e.g., ServSafe) are a plus.

Supervisory Responsibility: This position has direct supervisory responsibilities for all kitchen staff, including line cooks, prep cooks, dishwashers, and kitchen assistants.

Travel Requirements: Occasional travel may be required for this position.

Work Environment: The Kitchen Manager position requires working in a fast-paced, high-pressure environment, with frequent interaction with kitchen staff and management. The role involves prolonged standing, walking, and occasional lifting of up to 25 lbs., as well as working in a noisy, high-traffic environment. This role requires flexibility to work evenings, weekends, and holidays, as well as the ability to remain composed during peak periods.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. lifting items up to 25 lbs., such as supplies, boxes, or cleaning materials. Need to be able to bend, stoop, or crouch to access lower shelves or kitchen areas. The position requires standing for extended periods, walking frequently throughout the restaurant, and working in a noisy, high-traffic environment.

Position Type/Expected Hours of Work: This is a Full-time Exempt position with a minimum of 40 hours per week. Flexibility in working hours is required, including evenings, weekends, and holidays, as these are the peak times for restaurant operations. Mandatory meetings and participating in training.