Safehouse Kitchen Manager
Company: The Marcus Corporation
Location: Milwaukee
Posted on: April 6, 2026
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Job Description:
POSITION PURPOSE\: Responsible for all kitchen functions,
including but not limited to food purchasing, receiving,
preparation and maintenance of quality standards, safety,
sanitation and cleanliness. Responsible for the training of
employees in connection with purchasing, receiving, preparation and
maintenance of quality standards, safety, sanitation and
cleanliness. ESSENTIAL FUNCTIONS: Ensure that all food and products
are consistently prepared and served according to the restaurant’s
recipes, portioning, cooking and serving standards. Responsible for
ordering food products according to predetermined product
specifications and received in correct unit count and condition and
deliveries are received in accordance with the restaurant’s
receiving policies and procedures. Control food cost and usage by
following proper requisition of products from storage areas,
product storage procedures, standard recipes and waste control
procedures including checking and maintaining proper food holding
and refrigeration temperature control points. Responsible for daily
line operations and filling in where needed to ensure guest service
standards and efficient operations. Work with restaurant managers
to plan and price menu items. Establish portion sizes and prepare
standard recipe cards for all new menu items. Ensure that all
equipment is kept clean and kept in excellent working condition
through personal inspection and by following the restaurant’s
preventative maintenance programs. Make employment and termination
decisions including interviewing, hiring, evaluating and
disciplining kitchen personnel as appropriate. Provide orientation
of company and department rules, policies and procedures and
oversee training of new kitchen employees. Prepare all required
paperwork, including forms, reports and schedules in an organized
and timely manner. Oversee and ensure that restaurant policies on
employee performance appraisals are followed and completed on a
timely basis. Schedule labor as required by anticipated business
activity while ensuring that all positions are staffed when and as
needed and labor cost objectives are met. Be knowledgeable of
restaurant policies regarding personnel and administer prompt, fair
and consistent corrective action for any and all violations of
company policies, rules and procedures. Oversee the training of
kitchen personnel in safe operation of all kitchen equipment and
utensils. Responsible for training kitchen personnel in cleanliness
and sanitation practices. Responsible for maintaining appropriate
cleaning schedules for kitchen floors, mats, walls, hoods, other
equipment and food storage areas. Provide safety training in first
aid, CPR, lifting and carrying objects and handling hazardous
materials. Attends all scheduled employee and manager meetings.
Responsible for maintaining Serve Safe Certification. Perform other
duties as assigned by supervisor. POSITION REQUIREMENTS: High
School education required. Minimum of 2 years formal culinary
schooling or equivalent on the job training. Prior experience as
Kitchen Manager preferred. Must be able to obtain certifications in
Serve Safe. Considerable knowledge of mathematical skills
(addition, subtraction, multiplication, and division) necessary to
interpret reports and budgets. Considerable knowledge of basic
computer operations, and software as it pertains to inventory
control, payroll, etc. Thorough knowledge of food products, insight
into cost, and wage control, standard recipes, and proper
preparation. Ability to analyze, forecast data, and make judgements
to ensure proper payroll and production control. Ability to read,
write, and speak English to comprehend and communicate job
functions. Finger/hand dexterity in order to operate food
machinery. Ability to grasp, lift, and/or carry, or otherwise move
goods weighing over 100 lbs. on a continuous schedule. Ability to
work in confined spaces. Ability to perform duties within extreme
temperature ranges. Ability to conduct meetings, menu briefings,
and maintain communication lines between line staff and management.
Ability to stand, walk, and/or sit continuously perform essential
functions for an extended period of time. Hearing and visual
ability to observe and detect signs of emergency situations;
distinguish product, taste, texture, and presentation; and observe
preparation. Equal Opportunity Employer
Keywords: The Marcus Corporation, Glenview , Safehouse Kitchen Manager, Hospitality & Tourism , Milwaukee, Illinois
