Las Vegas Petroleum
Kitchen Manager/Chef (Miss J's Diner)
Las Vegas Petroleum, Fort Wayne, Indiana, United States, 46804
Job Summary:
Miss J’s Diner is seeking a dedicated, experienced, and passionate
Kitchen Manager/Chef
to lead our back-of-house operations. This individual will be responsible for managing kitchen staff, maintaining food quality and consistency, overseeing inventory and ordering, and ensuring a safe and efficient kitchen environment. We serve classic diner fare with a focus on comfort, speed, and quality.
Key Responsibilities:
Kitchen Leadership:
Supervise, train, and schedule kitchen staff.
Lead by example to foster a positive and productive work environment.
Ensure consistent execution of menu items according to recipes and presentation standards.
Food Preparation & Quality Control:
Oversee preparation, cooking, and plating of all dishes.
Monitor food quality, portion sizes, and kitchen efficiency.
Create daily specials and assist in menu development when needed.
Inventory & Cost Control:
Manage inventory levels and place orders with suppliers.
Control food costs by minimizing waste and optimizing portion sizes.
Maintain proper storage and rotation of ingredients (FIFO method).
Health & Safety:
Ensure kitchen operates in compliance with all local health and safety regulations.
Maintain a clean, organized, and sanitary kitchen at all times.
Conduct regular equipment maintenance checks and schedule repairs as needed.
Administrative:
Keep accurate records of food usage, waste, and labor.
Work with the front-of-house and ownership team to improve operations and guest satisfaction.
Handle staff scheduling and performance evaluations.
Qualifications:
Proven experience as a Kitchen Manager or Head Chef (2+ years preferred).
Strong knowledge of kitchen operations and diner-style cuisine.
Excellent leadership, communication, and organizational skills.
Ability to work in a fast-paced environment and manage multiple tasks.
ServSafe or other food safety certification preferred.
Flexibility to work weekends, early mornings, evenings, and holidays as required.
#J-18808-Ljbffr
Kitchen Manager/Chef
to lead our back-of-house operations. This individual will be responsible for managing kitchen staff, maintaining food quality and consistency, overseeing inventory and ordering, and ensuring a safe and efficient kitchen environment. We serve classic diner fare with a focus on comfort, speed, and quality.
Key Responsibilities:
Kitchen Leadership:
Supervise, train, and schedule kitchen staff.
Lead by example to foster a positive and productive work environment.
Ensure consistent execution of menu items according to recipes and presentation standards.
Food Preparation & Quality Control:
Oversee preparation, cooking, and plating of all dishes.
Monitor food quality, portion sizes, and kitchen efficiency.
Create daily specials and assist in menu development when needed.
Inventory & Cost Control:
Manage inventory levels and place orders with suppliers.
Control food costs by minimizing waste and optimizing portion sizes.
Maintain proper storage and rotation of ingredients (FIFO method).
Health & Safety:
Ensure kitchen operates in compliance with all local health and safety regulations.
Maintain a clean, organized, and sanitary kitchen at all times.
Conduct regular equipment maintenance checks and schedule repairs as needed.
Administrative:
Keep accurate records of food usage, waste, and labor.
Work with the front-of-house and ownership team to improve operations and guest satisfaction.
Handle staff scheduling and performance evaluations.
Qualifications:
Proven experience as a Kitchen Manager or Head Chef (2+ years preferred).
Strong knowledge of kitchen operations and diner-style cuisine.
Excellent leadership, communication, and organizational skills.
Ability to work in a fast-paced environment and manage multiple tasks.
ServSafe or other food safety certification preferred.
Flexibility to work weekends, early mornings, evenings, and holidays as required.
#J-18808-Ljbffr