Kitchen Manager

HOMETOWN COFFEE & JUICE•Lake Forest, IL

10d•$55,000 - $65,000•Onsite

About The Position

The Kitchen Manager is the leader of the back-of-house operation and a key partner to the General Manager and/or Executive Chef. You’ll be responsible for the daily execution, people, food quality, safety, and financial performance of the kitchen. This is a hands-on leadership role. You’ll spend time on the line, in prep, working alongside your team, and making sure the kitchen is ready to deliver consistent, high-quality food throughout every service. You’ll also own the systems and processes that keep the kitchen organized, efficient, and profitable. The right person is a strong operator, a people developer, and a leader who takes ownership. You know how to set clear expectations, hold people accountable, solve problems, and create a kitchen culture where people want to work and grow.

Requirements

Proven experience leading a kitchen or back-of-house operation.
Strong understanding of food cost, labor management, inventory, and kitchen operations.
Working knowledge of food safety, HACCP principles, sanitation, and local health regulations.
Ability to confidently lead an expo line and manage a high-volume service.
Strong organization, communication, and time-management skills.
Ability to coach, develop, and hold team members accountable.
Hands-on leadership style with a solutions-focused mindset.
Ability to work a full-time schedule, including weekends and peak business periods.
Ability to stand and move throughout the kitchen and café for extended periods.
Ability to work in a fast-paced, high-energy kitchen environment.
Ability to lift and carry up to 50 pounds.
Ability to safely use knives, kitchen equipment, and other food preparation tools.

Nice To Haves

Experience with Restaurant365 or similar inventory, ordering, invoicing, or restaurant management systems.
Catering or event execution experience.
Experience developing and promoting team members into leadership roles.
Experience working in a multi-location or growing restaurant or café environment.
ServSafe Manager certification or willingness to obtain certification.

Responsibilities

Lead daily back-of-house operations, ensuring food is prepared and executed according to Hometown recipes, standards, and specifications.
Run and manage the expo line during peak business periods.
Monitor ticket times, kitchen flow, and overall service efficiency.
Complete and verify daily opening, line check, prep, and kitchen checklists.
Oversee all prep production and ensure prep lists are completed accurately and on time.
Maintain recipe books, prep guides, production standards, and other culinary resources.
Ensure inventory levels and prep production support projected business volume.
Support catering, special events, and other off-site or high-volume food execution as needed.
Lead by example and remain hands-on during busy periods.
Ensure recipes, portion standards, preparation methods, and presentation standards are followed consistently.
Regularly calibrate the team on recipes, preparation, quality, and execution.
Identify opportunities to improve food quality, efficiency, and consistency.
Partner with culinary leadership to maintain and improve Hometown's food program.
Own food safety and sanitation standards across all BOH shifts.
Maintain HACCP documentation and required sanitation logs.
Ensure proper food storage, labeling, dating, rotation, and FIFO practices.
Conduct regular kitchen cleanliness and food safety audits.
Complete internal health inspections on the required schedule.
Ensure compliance with local health department regulations and Hometown standards.
Maintain clean and organized coolers, storage areas, equipment, dock, dumpster, and garbage areas.
Ensure proper chemical handling, usage, and storage.
Create and publish BOH hourly schedules based on business needs and projected sales.
Forecast labor and ensure appropriate staffing for daily business, weekends, peak periods, and events.
Manage BOH labor to budget while maintaining appropriate coverage and service standards.
Monitor labor productivity and make adjustments as business needs change.
Minimize unnecessary overtime while ensuring the team is positioned for success.
Partner with the General Manager on overall labor strategy and staffing needs.
Manage food cost and work toward established budget goals.
Own culinary ordering, purchasing, and supplier relationships.
Maintain appropriate product pars based on business volume.
Review vendor pricing, product quality, and opportunities for savings.
Ensure invoices are accurate and processed correctly in Restaurant365.
Ensure waste is accurately recorded, reviewed, and addressed.
Complete monthly inventory counts and investigate significant variances.
Review food cost trends and identify opportunities to improve profitability.
Partner with the General Manager on P&L performance and action plans.
Recruit, interview, and hire BOH team members in partnership with the General Manager and/or Executive Chef and leadership team.
Train, coach, and develop hourly BOH team members and kitchen leaders.
Ensure BOH training checklists and required training are completed accurately and on time.
Provide consistent, real-time coaching and feedback.
Conduct performance evaluations and create meaningful development plans.
Address performance concerns promptly and follow Hometown's progressive disciplinary process when needed.
Develop future kitchen leaders and create opportunities for team members to grow.
Build a strong bench and succession plan for the BOH team.
Create a culture built on accountability, respect, teamwork, and continuous improvement.
Work closely with the General Manager and FOH leadership to create a smooth, unified operation.
Communicate clearly about staffing, ticket times, customer concerns, product availability, and operational needs.
Partner with FOH leadership to ensure the kitchen supports an exceptional customer experience.
Help create alignment between FOH and BOH standards, expectations, and priorities.
Conduct opening and kitchen walkthroughs.
Review staffing, prep, inventory, and business needs.
Complete and verify line checks and required food safety documentation.
Monitor ticket times and kitchen flow.
Run expo during peak periods.
Monitor labor and make adjustments as needed.
Coach and develop team members in real time.
Ensure the kitchen is clean, organized, and ready for the next shift.
Create and publish the BOH schedule.
Review labor performance and upcoming business needs.
Review inventory, food cost, and waste.
Conduct sanitation and cleanliness audits.
Review prep production and recipe execution.
Lead BOH team communication, training, and development.
Review operational opportunities and create action plans with the General Manager and/or Executive Chef.
Complete month-end inventory counts.
Review P&L performance and food cost trends.
Investigate inventory and cost variances.
Review and update recipe costing as needed.
Complete performance reviews and development conversations.
Identify opportunities to improve operational and financial performance.
Build and execute action plans with the General Manager.