Head Cook/Manager

Dutch’s Sandwich Shop is seeking an experienced, hands-on Kitchen Manager / Head Cook to lead our kitchen team in a fast-paced, high-volume environment. This individual is responsible for overseeing all back-of-house operations, ensuring every meal is prepared quickly, consistently, and to Dutch’s quality standards.

The ideal candidate is a working leader who is comfortable cooking on the line while managing employees, maintaining food quality, overseeing prep, controlling inventory, and ensuring the kitchen operates efficiently every day.

Responsibilities

• Lead all daily kitchen operations and supervise the back-of-house team.
• Work on the line during service while directing kitchen workflow and maintaining ticket times.
• Ensure all sandwiches, breakfast items, salads, wraps, sides, and catering orders are prepared accurately and consistently.
• Oversee daily food preparation to ensure the kitchen is fully stocked before each shift.
• Assign daily responsibilities and hold kitchen staff accountable for completing prep lists and cleaning tasks.
• Train, coach, and develop cooks and kitchen staff on recipes, procedures, food safety, and quality standards.
• Maintain recipe consistency, portion control, and presentation standards.
• Monitor food quality and immediately correct any issues before food reaches the customer.
• Manage inventory, place food orders, receive deliveries, and properly rotate products using FIFO methods.
• Minimize food waste and control food costs through proper ordering and inventory management.
• Ensure compliance with all health department regulations, food safety standards, and sanitation procedures.
• Maintain a clean, organized, and safe kitchen environment at all times.
• Coordinate kitchen staffing with business volume and communicate labor needs to management.
• Assist with catering production and large-volume orders.
• Work closely with ownership and front-of-house leadership to improve efficiency, customer satisfaction, and overall restaurant performance.
• Address equipment issues and coordinate maintenance when needed.
• Lead by example through professionalism, urgency, teamwork, and a strong work ethic.

Qualifications

• Minimum of 3 years of experience as a Kitchen Manager, Head Cook, Lead Line Cook, or similar leadership role.
• Experience working in a high-volume restaurant environment.
• Strong leadership skills with the ability to motivate, coach, and hold employees accountable.
• Excellent knowledge of food preparation, kitchen organization, and food safety practices.
• Experience with inventory management, ordering, food cost control, and waste reduction.
• Ability to multitask and perform under pressure while maintaining quality and speed.
• Strong communication and organizational skills.
• Availability to work mornings, evenings, weekends, and holidays as business needs require.
• ServSafe Food Protection Manager Certification preferred or willingness to obtain certification.

Pay: $24.84 - $29.92 per hour

Work Location: In person

Salary : $25 - $30