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Food Service Manager

2 months ago

Chicago, Illinois, United States Parson's Chicken & Fish - Chicago Full time

Position Title: Kitchen Manager

Reports To: General Manager, Director of Culinary Operations, LSD Director of Culinary Operations, LSD Directors and Partners

Objective of the Role: The Kitchen Manager is accountable for overseeing cost management, food production, and the implementation of all culinary offerings, alongside the scheduling and professional growth of all departmental staff.



Key Responsibilities:

  • Implement culinary offerings for both the restaurant and special events/catering.
  • Ensure accurate costing, consistency, and quality of all dishes.
  • Manage proper inventory ordering processes.
  • Adhere to all labor regulations at federal, state, and local levels.
  • Guarantee that the kitchen and staff comply with state and local certification and sanitation standards.
  • Act as a liaison and coordinate with the Director of Culinary Operations.
  • Maintain a clean, organized, and safe kitchen environment.
  • Oversee all kitchen personnel in collaboration with Culinary Management, delegating tasks to the kitchen supervisor as necessary while fostering positive relationships within the culinary team.
  • Monitor and uphold plating standards to ensure quality presentation.
  • Collaborate with Culinary Management regarding kitchen procurement and receiving processes.
  • Work with Culinary Management on the training and development of kitchen staff.
  • Coordinate with Culinary Management on scheduling hourly labor to ensure optimal staffing for productivity and quality standards.
  • Serve as a role model, demonstrating professionalism and leadership.
  • Facilitate staff knowledge and training in conjunction with front-of-house management.
  • Utilize labor efficiently to meet budgetary goals during transitional periods, ensuring active and scheduled shifts for line, prep, and expediting roles.
  • Support and maintain ongoing communication with team members who are unable to return to work, ensuring their needs are acknowledged and current support measures are upheld.
  • Collaborate with front-of-house staff to exceed guest expectations.

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