Kitchen Manager

Buffalo Wild Wings • Danville, IL

108d

About The Position

The Kitchen Manager is responsible for managing all aspects of kitchen operations, including food preparation, inventory control, staff management, and ensuring compliance with health and safety standards. The ideal candidate will possess excellent leadership skills, culinary expertise, and a commitment to high food quality and customer satisfaction.

Requirements

• Proven experience as a Kitchen Manager, Head Chef, or in a similar culinary management role.
• Strong knowledge of food safety regulations and kitchen operations.
• Excellent leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Strong problem-solving skills and attention to detail.
• Culinary degree or relevant certifications preferred but not required.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Minimum of 2 years' experience with Food and Alcohol service.
• Serve Safe certification required.
• Experience with EcoSure preferred.
• The ability to pass a background and credit check.
• Knowledge of scheduling, inventory, interviewing, coaching and counseling.
• Experience dealing with alcohol sales in a full-service operation.
• Experience managing a staff of at least 30 employees.
• Average weekly volume of unit managed of at least $35,000 per week.

Nice To Haves

• Culinary degree or relevant certifications preferred but not required.
• Experience with EcoSure preferred.

Responsibilities

• Hire, train, and supervise kitchen staff, including cooks, dishwashers, and other team members.
• Develop schedules and assign tasks to ensure efficient kitchen operations.
• Provide ongoing feedback, conduct performance evaluations, and address any performance or behavior issues.
• Oversee food preparation to ensure consistency, presentation, and quality meet restaurant standards.
• Maintain the kitchen's cleanliness and organization, ensuring all equipment is functioning properly.
• Collaborate with managers and other kitchen personnel to roll out new menu items.
• Monitor inventory levels, order supplies, and manage food costs to ensure budget goals are met.
• Ensure proper storage of food and ingredients and keep track of expiration dates.
• Conduct inventory audits and maintain vendor relationships.
• Enforce strict adherence to food safety and sanitation guidelines, ensuring a safe work environment for staff.
• Ensure that all kitchen equipment is regularly cleaned and maintained.
• Keep up to date with industry regulations and ensure compliance with health department standards.
• Develop and maintain kitchen budget, focusing on food costs, labor costs, and minimizing waste.
• Track expenditures and implement strategies to reduce costs without sacrificing quality.
• Work closely with front-of-house staff to address customer feedback, ensuring any food-related concerns are resolved promptly.
• Ensure a smooth flow of food from kitchen to dining area, minimizing delays and maximizing efficiency.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Food Services and Drinking Places
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees