Kitchen/Restaurant Manager

What You'll Actually Do Here

You're running the back of house at a single restaurant location in Chicago, IL. That means you own the kitchen from open to close. Every plate that leaves your line, every prep list, every inventory order, every labor hour scheduled -- it all lands on you. Your Assistant Kitchen Manager reports to you, and together you keep the machine running without drama.

This isn't a desk job. You'll be on your feet, in the middle of service, tasting things, checking temps, calling out tickets. The Executive Chef and Director of Operations rely on you to execute seasonal menu changes and special promotions without missing a beat.

• Run daily kitchen operations so service flows clean and food comes out consistent
• Enforce SOPs for prep, plating, and cleanliness every shift
• Delegate tasks to the AKM so nothing falls through the cracks
• Coach and mentor the whole BOH crew -- including your AKM -- with regular performance reviews
• Build schedules that hit labor targets without leaving people short handed
• Own food inventory: place orders with vendors, track deliveries, cut waste wherever you find it
• Keep food cost percentages inside budget goals month after month
• Sweat portion control like it's your own money going into the trash (because it kind of is)
• Walk health inspections like they're no big deal because your kitchen is always audit ready
• Train staff on proper handling, storage, prep practices until it's second nature
• Be the bridge between BOH and FOH management -- communication flows through you
• Sit in weekly leadership meetings reporting kitchen performance and solving problems before they escalate
• Track financials: labor costs, food costs, monthly/quarterly goals -- if numbers are off, you fix them

The Kind of Person Who Works Here

You've got at least two years running a kitchen in a real leadership role. Not just "lead cook" or "supervisor" but actually managing people, P&L stuff, scheduling. You know BOH operations cold -- how to run a line during a Friday rush without losing your cool or your quality.

Food safety isn't optional for you. You can quote ServSafe standards while breaking down a walk in. Organization is how you sleep at night; communication is how you keep everyone rowing the same direction.

• A minimum of 2 years as a kitchen manager or equivalent leadership role (assistant managers with real responsibility count)
• A thorough understanding of food safety regulations and BOH operations from dishwasher to expo station
• The ability to lead by example -- no task is beneath you when service gets hairy
• A natural instinct for motivating people without being their best friend or their drill sergeant
• Candidates must be able to lift 50 pounds regularly and stand for long shifts on concrete floors

The Schedule & Compensation Side of Things

The schedule varies based on what service demands -- expect nights when we're slammed weekends because that's when restaurants earn their keep. Full time salaried position with benefits kicking in after probationary period ends.

• $62k - $70k annual salary depending on experience level coming in the door (that's real salary not hourly pretending)