Kitchen Manager

As a Kitchen Manager, you’ll be a hands-on leader running a fast-paced, fast-casual kitchen with a sharp focus on quality, consistency, and team development. You’ll work closely with senior leadership to keep operations smooth, coach your team to perform at a high level, and set the standard for execution, cleanliness, and accountability. This role is a strong stepping stone for growth, offering clear opportunities to take on more responsibility and advance as the brand expands.

Kitchen Manager Benefits

• Base Salary: $75,000
• Healthcare Stipend
• Paid Time Off
• Performance Bonus
• Growth opportunities within a rapidly expanding hospitality brand.
• Collaborative, mission-driven culture focused on food quality and team development.

Kitchen Manager Responsibilities

• Lead day-to-day kitchen operations through regular walkthroughs, real-time coaching, and clear communication to ensure smooth, high-level execution
• Uphold strict standards for food quality, consistency, and presentation by enforcing recipes, prep methods, and portioning
• Ensure full compliance with food safety, cleanliness, and health regulations, including proper handling, storage, and audit readiness
• Manage inventory, ordering, and cost controls to meet financial targets without compromising quality
• Train, coach, and develop team members across all stations, fostering accountability, growth, and a strong team culture
• Collaborate with senior leadership to align on goals, maintain operational standards, and drive continuous improvement

Kitchen Manager Requirements

• 3–5 years of kitchen leadership experience in a high-volume, fast-casual environment
• Proven ability to lead, motivate, and develop diverse teams
• Strong knowledge of food safety, sanitation, and health department compliance
• Hands-on, lead-by-example management style with a focus on execution
• Thrives in structured, systems-driven environments with high sales volume
• Highly organized and communicative, with a focus on consistency over creativity
• Culinary training or equivalent experience requested; Food Handler certification and ServSafe certification required