Kitchen Manager

Please note: This role is an entry level leadership position designed to build the skills of a lead line cook with three years of experience or a kitchen manager with at least one year of management experience.

About LM Restaurant Group:
Founded in 2009 by Nicole and Stephan Outrequin Quaisser as a single concept, named after the couple’s two children Luc and Mary. LM Restaurant Group remains a family-owned hospitality company that specializes in creating local gathering places that deliver great food and down-to-the-last detail service. Our portfolio includes an eclectic assortment of hotel restaurants and catering & event venues that all share a common goal: making people feel cared for. LM properties currently include: Grant Park Bistro, Land & Lake Kitchen, Land & Lake Andersonville, Land & Lake Ravenswood, LM Catering & Events, City View Loft, Kitchen Chicago, Lacuna Events by LM, and LM Studio. Upcoming projects include River North Bistro and 26 event venue at the Eurostars Mag Mile Hotel in River North as well as Land & Lake Rosemont and Sky on Nine event venue at the newly remodeled Staybridge Suites/Holiday Inn in Rosemont.

Summary:

LM Restaurant Group is looking for a talented Kitchen Manger to join our growing team. The primary focus of this position will be to lead our back of house team in staying true to our brand in delivering and exceeding guest expectations. Ideal candidates will bring a true passion for cooking and strong leadership skills.

This position will also be responsible for overseeing effective kitchen operations for one of our Land & Lake operations. Their duties include but are not limited to; production and execution of menu items; staff interviews, training, and development; food ordering; understanding costs and waste including forecasting and staying within budget. Communication skills, both verbal and written, are vital for this position as they will need to regularly work closely with upper management, restaurant management, and hourly employees both in the FOH and BOH.

Essential Functions:

Daily hands on production and training of staff within the restaurant
Ensuring the highest level of customer satisfaction, operational standards, and quality of products
Full understanding of Chicago Health Department Sanitation guidelines
Ability to work all stations in kitchen including set up and break down of equipment, and maintaining appropriate levels of food preparation
Master the full menu in order to train staff on proper presentation, portioning, allergens, and quality standards
Properly prepare and store food to ensure quality and freshness
Ensure all employees are being treated fairly and with respect
Ability to work in a team environment with a positive attitude

Skills & Knowledge:
1 year of Kitchen Management or 3 years of Lead Line cook experience in a high-volume scratch based restaurant
Completion of vocational or culinary school preferred
Excellent verbal and written communication in English
Bilingual Spanish Speaker Preferred

Benefits:
Bonus
Medical, Vision, Dental Insurance, and Basic Life

Supplement Life, Critical Illness and Accident Insurance

401k

Paid time off

50% dining discount

Family meal every shift
I-Pad

Availability:
Early mornings
Late evenings
Weekends
Holidays

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Weekend availability

COVID-19 considerations:
LM Restaurant group is following recommended City of Chicago protocol. All staff are required to be fully vaccinated unless a medical exemptions is provided.

Ability to commute/relocate:

• Chicago, IL 60612: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• This role is an entry level leadership role designed to build the skills of a lead line cook or kitchen manager with at least one year of management experience. What is your level of full service kitchen leadership experience?

Experience:

• Culinary experience: 3 years (Preferred)
• Full Service Restaurant Management: 1 year (Preferred)

Work Location: One location

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