Kitchen Manager [Back of House]

Creative Dining Services • Champaign, IL

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About The Position

Creative Dining Services is seeking an experienced Kitchen Manager (Production / Back-of-House Manager) to oversee culinary operations and lead kitchen staff across multiple shifts. This role is ideal for a hands-on leader who thrives in a fast-paced environment, values consistency and food quality, and is comfortable supporting evening and overnight operations as needed. The Kitchen Manager is responsible for ensuring the preparation and service of high-quality, nutritious, and properly seasoned food while maintaining fiscal responsibility, food safety, and operational efficiency. This position works collaboratively with the dining leadership team and supports all aspects of kitchen operations, including staffing, production, inventory, and sanitation. Due to operational needs, flexibility to work 2nd and 3rd shifts is required.

Requirements

• Minimum of 3 years of food service leadership experience.
• ServSafe Certification required.
• Strong organizational, leadership, and communication skills.
• Ability to remain calm, professional, and solution-focused under pressure.
• Willingness to be hands-on and actively involved in daily kitchen operations.

Responsibilities

• Train, supervise, and manage all kitchen staff across assigned shifts.
• Participate in hiring, scheduling, timekeeping, performance evaluations, and corrective action.
• Oversee culinary production and coordinate kitchen operations; assist the Food Service Director as needed.
• Manage food ordering, vendor selection, and inventory control in a fiscally responsible manner.
• Develop, implement, and standardize recipes and menus to ensure consistent quality.
• Forecast food production needs and adjust volumes to meet service demands and budget goals.
• Maintain accurate production records and documentation.
• Establish food presentation techniques and quality standards.
• Plan, cost, and price menus in alignment with operational goals.
• Ensure all kitchen equipment is properly maintained and the workspace remains organized.
• Enforce food safety and sanitation standards; ensure compliance with local, state, and federal standards.
• Foster positive relationships with staff, clients, and vendors.
• Analyze kitchen operations and recommend improvements to the Foodservice Director.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 1,001-5,000 employees