Kitchen Manager – Operations & Catering

Salary: $50,000–$60,000 per year, based on experience
Job Type: Full-Time
Work Location: In Person

We’re looking for a hands-on Kitchen Manager who knows that running a successful kitchen is about more than cooking. This is a leadership role focused on kitchen operations, food cost, inventory, waste reduction, catering, consistency, and team performance.

If you know how to run a kitchen efficiently, lead a team, control costs, and maintain high standards during busy service, we want to hear from you.

What You’ll Do

As our Kitchen Manager – Operations & Catering, you’ll take ownership of the day-to-day kitchen operation while working alongside the team when needed.

Kitchen Operations & Food Cost

• Manage food costs and consistently hit target food-cost percentages
• Maintain accurate portion control and recipe consistency
• Monitor inventory levels and place food and supply orders
• Reduce food waste and identify opportunities to improve profitability
• Maintain organized, efficient prep and storage systems
• Ensure food quality, consistency, cleanliness, and safety standards are maintained
• Help develop and maintain efficient kitchen systems and procedures

Catering Operations

• Lead catering food preparation and production
• Ensure catering orders are accurate, complete, and prepared on time
• Coordinate kitchen staff and production schedules for catering orders
• Maintain quality and portion consistency across catering and regular service
• Help ensure catering is executed efficiently and profitably

Team Leadership

• Lead, train, coach, and hold kitchen staff accountable
• Set clear expectations for performance, quality, cleanliness, and productivity
• Create a positive, professional, and team-oriented kitchen environment
• Keep the team organized and prepared for high-volume service
• Address performance issues quickly and professionally
• Lead by example and step in to work the line when needed

What Success Looks Like

In this role, success means the kitchen runs efficiently, consistently, and profitably.

You’ll be successful when:

• Food costs remain within target
• Waste is minimized
• Portions and recipes are consistent
• Catering orders are accurate and profitable
• Food quality and ticket times remain consistent during busy periods
• The kitchen stays organized and properly stocked
• Team members understand expectations and are held accountable
• The kitchen can operate smoothly without constant oversight

What We’re Looking For

We’re looking for someone with proven kitchen management experience, not simply someone who is an experienced cook.

Ideal candidates will have:

• Previous experience managing or leading a commercial kitchen
• Strong knowledge of food cost, inventory, ordering, and waste control
• Experience with catering production and execution
• Strong leadership and team-management skills
• Excellent organization and attention to detail
• The ability to stay calm and make decisions during high-volume service
• A strong work ethic and dependable attendance
• The ability to hold yourself and your team accountable
• A hands-on management style and willingness to work the line when needed

This Is Not a “Just Cook” Position

If you’re looking for a job where you simply work the line and go home, this probably isn’t the right fit.

We’re looking for a Kitchen Manager who takes ownership—someone who cares about food quality, profitability, organization, team performance, and building a kitchen operation that works.

If you take pride in running a tight, efficient, consistent, and profitable kitchen, we want to talk to you.

Compensation & Growth

• $50,000–$60,000 annual salary, based on experience
• Growth opportunity with an expanding brand
• Hands-on leadership role with meaningful responsibility
• Opportunity to make a direct impact on kitchen operations and profitability

Apply today for the Kitchen Manager – Operations & Catering position.

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