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Front of the House Manager

1642 East 56th Street, Chicago, IL, USA

Job Type

Full Time



About the Role

You'll be the conductor of our culinary symphony, ensuring that every dish that leaves the kitchen is a masterpiece. Your culinary expertise and leadership skills will set the tone for an exceptional dining experience.

Key Responsibilities:

- Kitchen Operations: Oversee the day-to-day operations of the kitchen, including food preparation, quality control, and plating.
- Team Leadership: Lead and inspire the kitchen staff, fostering a collaborative and efficient work environment.
- Menu Development: Collaborate with the executive chef to create and refine menus, ensuring culinary creativity and guest satisfaction.
- Quality Control: Maintain high standards of food quality, presentation, and consistency.
- Inventory Management: Manage inventory, order supplies, and control food costs.
- Health and Safety: Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.
- Guest Interaction: Interact with guests to ensure their culinary preferences and dietary restrictions are met.
- Training and Development: Train and mentor kitchen staff to enhance their culinary skills and knowledge.


- Culinary degree or equivalent experience.
- Proven culinary expertise and experience in a kitchen management role.
- Strong leadership and team-building skills.
- Exceptional organizational and multitasking abilities.
- Knowledge of health and safety regulations.
- Passion for culinary creativity and innovation.

Needed Certifications

Basset Certification and Food Handlers Certification

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