Top 5 Kitchen manager/head chef Jobs in Lake Geneva, Wi

Kitchen Manager/Head Chef
Famous Freddie's —Fox Lake, IL
- $20 - $25 an hour
- Extended hours
- ServSafe
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Dental insurance
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Kitchen Manager
Timber Ridge Lodge —Lake Geneva, WI
- Weekends as needed
- English
- Mid-level
- Team management
- Free parking
- Health insurance
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Restaurant Outlets Manager
The Abbey Resort —Fontana, WI
- $40,000 - $60,000 a year
- Overtime
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Paid holidays
- Paid time off
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Sous Chef | Kitchen Manager
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Must submit and pass all applicable pre-employment and annual tests and meet all training and other applicable state and federal guidelines.
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Kitchen Manager/Head Chef

Famous Freddie's -
Fox Lake, IL

Quick Apply

Job Details

Full-time
$20 - $25 an hour

Benefits

Health insurance
Dental insurance
Paid time off

Qualifications

Communication with suppliers
ServSafe
Team leadership
High school diploma or GED
Culinary Arts
Inventory tracking for food cost management
Recruiting
Managing kitchen staff
POS systems
Arts
Negotiation

Full Job Description

job description for kitchen managerA Kitchen Manager is responsible for overseeing all back-of-house (BOH) operations, ensuring food quality, and managing kitchen staff to maintain a safe, profitable, and efficient kitchen environment. They bridge the gap between food preparation and business management by handling inventory, scheduling, and health code compliance. [1, 2, 3]Below is a comprehensive, customizable job description template for a Kitchen Manager. [1, 2]Kitchen Manager Job DescriptionJob SummaryWe are seeking a highly organized and leadership-driven Kitchen Manager to oversee our daily back-of-house operations. In this role, you will manage kitchen staff, coordinate food preparation, and ensure all dishes meet our strict standards for quality, portion size, and presentation. You will also be responsible for maintaining inventory, controlling food and labor costs, and enforcing top-tier health and safety regulations. The ideal candidate thrives in a fast-paced environment and balances a passion for great food with strong business acumen. [1, 2, 3, 4, 5]Core Responsibilities

Staff Leadership: Recruit, hire, onboard, train, and mentor all back-of-house personnel, including line cooks, prep cooks, and dishwashers.
Shift Scheduling: Create and manage weekly work schedules to optimize labor costs while ensuring adequate coverage for peak dining hours.
Inventory Control: Track stock levels, conduct weekly inventory audits, and order ingredients and kitchen supplies from approved vendors.
Quality Assurance: Inspect food plating, temperatures, and portion sizes to ensure complete culinary consistency across all shifts.
Financial Management: Monitor the kitchen budget, manage food and labor expenses, and minimize kitchen waste to maximize profitability.
Safety & Compliance: Enforce strict food safety, sanitation, and health code requirements to keep the kitchen clean, organized, and audit-ready.
Equipment Maintenance: Inspect kitchen appliances daily and schedule routine maintenance or emergency repairs as needed.
FOH Coordination: Collaborate directly with front-of-house (FOH) managers and the head chef to smoothly handle menu changes, ticket times, and guest requests. [1, 2, 3, 4, 5, 6, 7, 8, 9]

Requirements & Qualifications

Experience: Minimum of 2–3 years of proven experience as a Kitchen Manager, Sous Chef, or senior BOH supervisor.
Certification: Active ServSafe Manager certification (or equivalent local food safety manager license).
Technical Skills: Familiarity with restaurant point-of-sale (POS) systems, restaurant inventory management tools, and scheduling software.
Communication: Exceptional verbal communication skills to manage a diverse team, handle high-stress situations, and negotiate with suppliers.
Physical Stamina: Ability to stand and walk for extended periods (9+ hours per shift) and safely lift up to 50 pounds.
Education: High school diploma or GED required; a degree in culinary arts or hospitality management is a significant plus.
Flexibility: Open availability to work a flexible schedule, including early mornings, late nights, weekends, and holidays. [1, 2, 3, 4, 5, 6, 7, 8]

Work Environment & Benefits

Environment: Fast-paced, high-temperature, and loud commercial kitchen environment.
Schedule: Full-time position (typically 40–50 hours per week).
Benefits: [Insert your company's benefits here, such as: Competitive base salary, health/dental insurance allowance, paid time off, performance bonuses, and complimentary shift meals]. [1, 2, 3, 4]

Job Type: Full-time

Pay: $20.00 - $25.00 per hour

Benefits:

Health insurance
Paid time off

Work Location: In person

Quick Apply

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kitchen manager/head chef jobs in lake geneva, wi

Kitchen Manager/Head Chef

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Restaurant Outlets Manager

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