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Kitchen Manager
720 North State Street, Chicago, IL
TZUCO hiring Kitchen Manager  in Chicago, IL

TZUCO hiring Kitchen Manager  in Chicago, IL

TZUCOMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 25, 2019

Sorry, this job expired on Dec 25, 2019. Below are other jobs that may be of interest to you.


5 years

Job Details

Job Details

The Kitchen Manager provides key administrative support to the BOH department including areas of payroll, inventory, scheduling and costing: supports/manages culinary operations alongside Chef Carlos Gaytan & Sous Chefs.


Duties and Responsibilities:

  • Track all invoices for incoming purchased foods.
  • Record and update current prices on all purchased food.
  • Create spreadsheets to track and generate food cost for both restaurants separately as needed.
  • Create and update worksheets to record monthly inventory
  • Manage, facilitate and take monthly food inventory for both restaurants: delegate to staff to insure its completion.
  • Facilitate and negotiate all kitchen equipment repairs with repair companies, including research on service contracts options.
  • Order and maintain everyday supplies for the kitchen
  • Facilitate collecting recipes to be maintained in a usable recipe database for both restaurants separately.
  • Maintain and Manage weekly schedules and keep record of PTO requests.
  • Manage weekly payroll for hourly employees.
  • Maintain and organize all job postings, field resumes and schedule trails and interviews with potential new hires

Qualifications, Knowledge and Skills:

  • ServSafe/ Food Handlers Certification
  • Have a strong team mentality, solid skills, and a highly-developed sense of urgency
  • Work well under pressure
  • Have a working knowledge of kitchen management, inventory management, staff scheduling and food/labor cost maintenance
  • Have knowledge of Food Safety standards and expectations
  • Be punctual, focused, dedicated & reliable, willing to work a flexible schedule
  • Be Communicative, proactive & a team player at all times.
  • Chicago Restaurant Experience (2+ Years)
  • Able to Stand for 5+ Hours
  • Able to Lift/Carry 30+ lb. materials
  • Ability to read, write & speak fluent English
  • Compute accurate mathematical calculations
  • Ability to:
    • Perform job functions with attention to detail, speed and accuracy.
    • Prioritize and organize.
    • Strong interpersonal and communication skills.
    • Be a clear thinker, remaining calm and resolving problems using good judgments.
    • Work cohesively with co-workers as part of team.


Physical Requirements:

  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 lb. without assistance.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Stand, sit, or walk for an extended period of time or for an entire work shift.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Remain in stationary position for extended periods of time.

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of TZUCO which may include overtime, weekends and holidays.  The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department.

Compensation details

Salary, bonus after year 1, employee benefits

Required Skills

Advanced Knife Handling

Culinary Menu / Recipe Development

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance


Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge


Kitchen management

Menu development

Off-site Event Management

Ordering / Purchasing

Ordering / Receiving




Servesafe Certified

Staff education / motivation

Business Management

Customer Service

Food Safety Knowledge

Profit And Loss

Purchasing / ordering

Vendor Management


Read more

View Job Description

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Tzuco’s culinary experience is all about coming together. Chef Carlos Gaytán’s main expectation is to evoke the cozy and endearing sensation of being home, surrounded by family. Gaytán creates every dish with eager creativity. Inspired in his mother’s ways, he does not follow a recipe book as much as his heart. His Mexican heritage is complemented by the French techniques he learned in his thorough training. All of which brings to the table the most authentic flavors, textures and aromas.

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