19,027 Kitchen Manager jobs in the United States

Job Description:

Status Hollywood is seeking a dedicated, detail-oriented, and experienced Kitchen Manager to lead our back-of-house operations with precision and excellence. This person must be well-versed in food cost management, kitchen systems, team leadership, and passionate about delivering consistently high-quality food that reflects the bold and elevated Caribbean flavors our guests expect.

We are looking for someone who is not just a strong cook or expediter — but a strategic kitchen leader who understands the business side of BOH and is ready to help take Status to the next level .

Key Responsibilities:

• Oversee all kitchen operations , ensuring efficiency, consistency, and cleanliness

• Fully utilize Toast POS and MarginEdge for recipe costing, inventory, waste tracking, and reporting

• Maintain and analyze food cost percentages , labor costs, and kitchen productivity

• Track and manage waste logs , prep sheets, par levels, and inventory ordering

• Enforce health & safety standards , ensuring compliance with local regulations

• Lead hiring, training, scheduling, and if necessary, termination of BOH staff

• Create and manage staff schedules to align with labor budgets and operational needs

• Maintain proper prep and line setup procedures to ensure readiness for every shift

• Work directly with the General Manager and ownership to align kitchen operations with broader business goals

• Collaborate with the culinary team to optimize menu execution , ensure portion control, and maintain quality

• Conduct regular line checks and deep cleans to ensure kitchen excellence

• Be an active presence during service, leading by example and ensuring a smooth and professional kitchen flow

• Help develop and implement new systems and processes to increase kitchen efficiency and profitability

Qualifications:

• Minimum 3–5 years experience as a Kitchen Manager or Executive Sous Chef in a high-volume kitchen

• Strong working knowledge of Toast POS and MarginEdge (required)

• Proven experience with food cost control, waste reduction, and team management

• Ability to lead and hold a team accountable in a fast-paced, upscale environment

• ServSafe certification or equivalent preferred

• Strong communication and leadership skills

• High standards of cleanliness, organization, and attention to detail

• Flexible, solution-oriented, and calm under pressure

• Passion for food, hospitality, and building a positive team culture

This is a leadership position with real impact — the right candidate will help shape the culture, consistency, and profitability of Status Hollywood’s kitchen. If you’re ready to lead with integrity and excellence, we want to meet you.

A new and exciting Middle Eastern fast-casual concept is opening in New York. Our menu is built around fresh-baked bread, high quality meat and simple ingredients.

As we prepare to launch our first location in New York City, we’re building a passionate team that’s excited about setting a new standard in fast-casual dining.

The Kitchen Manager, you will be responsible for establishing and leading the kitchen operations, hiring and training staff, ensuring food quality consistency and safety, managing inventory and costs while ensuring a successful launch of the restaurant. Most importantly, develop and execute a fresh bread program. This role requires excellent leadership skills, the ability to manage inventory effectively, and a passion for the food industry.

Responsibilities

• Oversee all aspects of kitchen operations, starting from product ordering to service execution and everything in between
• Ensure an efficient work flow, timely food preparation and successful and smooth service
• Maintain a clean, organized and sanitary work environment
• Adhere to DOH guidelines
• Monitor and control food costs, waste and inventory
• Recruit, hire, train and retain culinary and back of house staff
• Foster a positive and productive work environment by motivating and developing the team
• Conduct performance reviews and provide constructive feedback
• Ensure that all food items are prepared to the highest of standards
• Ensure all kitchen equipment is properly maintained and in working condition at all times

Qualifications

• Minimum of 2 years experience as a kitchen manager in a fast casual environment preferably in a pre-opening setting
• Proven experience in leading the bread making program. From daily execution to recipe development
• Experience with inventory and cost management
• Background in Middle Eastern food
• Strong knowledge of food safety and hygiene
• Ability to manage and motivate a team under pressure in a fast-paced environment
• Excellent leadership and organizational skills
• Spanish speaking is a plus

Direct Leader: Chef de Cuisine, Venture Executive Chef

Ellie’s , an award-winning restaurant in the Downcity Providence district, is seeking personable and reliable servers to join our team! If you have a passion for hospitality, food, and beverage and are a team player, we would love to hear from you!

We enhance individual strengths and see each team member as a valuable asset to our success. Learn more about the inclusive team atmosphere that we curate:

An ideal candidate would have:

The kitchen lead of Ellie's is a key member of the culinary team. Working closely with the Executive Chef and the Chef De Cuisine, the Kitchen Lead is responsible for developing and producing Ellie’s savory menu. The ideal candidate serves as a leader, coach, and educator of Ellie's culinary team. This person will assist in implementing the creative vision of the Executive Chef and Ellie's Mission Statement.

Above all, the Kitchen Lead is expected to foster a positive working environment, create genuine guest experiences, and provide a memorable experience for both work and dining.

Key Responsibilities

Include, but are not limited to:

• Maintain a schedule of at least 40 hours per week, arriving in a prompt and timely manner.

• Receive and organize deliveries, verify invoices for accuracy, and document discrepancies accurately.

• Ensure all team members adhere to our culinary standards and regulations.

• Train team members on new menu items and techniques to enhance their skills and knowledge.

• Ensure that the kitchen operates promptly and meets Ellie’s standards.

• Comply with and enforce sanitation regulations and safety standards.

• Advise the Executive Chef and Ellie's Leadership of any team member issues or problems and discuss the proper course of action.

• Resourcefully solve any issues that arise and seize control of any problematic situation.

• Collaborate with Ellie’s Chef de Cuisine to work together and maintain proper organization, checklists, order sheets, and prep lists used in the kitchen. 
• Work with Ellie’s Chef de Cuisine to develop training mechanisms.
• Work with Ellie’s Chef de Cuisine to develop recipes.
• Work with Ellie’s Chef de Cuisine to schedule the culinary team strategically.
• Work with Ellie’s Chef de Cuisine to organize and execute catering orders or events.

Metrics of Success

The following criteria can measure success in this role:

• A positive and productive attitude, along with a professional demeanor.

• Positive and professional communication with teammates and guests alike.

• Team growth through leadership.
• Ability to delegate standards to the culinary team to meet proper sanitation, safety, and organization expectations.
• Maintain a positive, healthy mindset to lead my team in a nurturing direction.  
• Continuously work on self-development and enhancing my communication skills as a leader.   

• An associate or higher degree from an accredited university in culinary arts or a similar field of study is highly recommended for this leadership role.

• Minimum of 2-3 years culinary experience, with 1 year in kitchen management.

• Knowledge of food preparation and existing health and safety standards.

• Collaborative attitude with an emphasis on excellent service and guest experience.

Gracie’s Ventures Will Provide:

• Hands-on involvement with the leadership team and front/back-of-house operations as it pertains to Kitchen Lead
• A warm, inclusive working environment and organizational culture
• Opportunities to make connections with individuals and businesses in the hospitality and restaurant industry throughout Providence and Rhode Island

Compensation

Position Type: Full Time (Over 30 Hrs./Week) 

Shift Outlook: Tuesday through Saturday

Pay : Hourly Non-Exempt, $18/Hr.

Performance Schedule: 9-12 month formal review 

Benefits: 

• Health/Dental/Vision after 90 days  (if Full-Time)
• 401K after 90 days 
• Paid Sick Time after 90 days
• Wellness Program
• Discounted Dining
• Professional Development
• Continued Education
• Paid During Meal Breaks
• Paid Time Off

*Compensation is determined by experience and performance.  Additional compensatory packages and options are at the discretion of the Proprietor and are determined every year. 

This is a living document; additional responsibilities or modifications are subject to management discretion.  Job Descriptions are reviewed annually.

Stoa is a bar, market, and culinary gathering space rooted in coastal Italian ease. We focus on thoughtfully prepared, ingredient-driven food—featuring pizza, antipasti, sandwiches, seasonal salads, and curated cheese and charcuterie boards. Our mission is to create a place of beauty, simplicity, and community.

Our kitchen is intentional, ingredient-focused, and serious about quality. We use precise technique to let each element shine. No shortcuts, no ego—just soulful food prepared with clarity and care. If you’re the kind of person who gets excited about making the perfect focaccia, dialing in mise en place, and building a team that loves service, this is the role for you.

What We Offer

• $70,000–$75,000 salary
• Quarterly bonus potential
• Progressive paid vacation
• Free shift meals + dining discounts
• Creative freedom within a structured kitchen
• Respect for work/life balance
• Opportunity to shape and grow a food program

Who You Are

We’re looking for a hands-on, thoughtful, and organized Kitchen Manager  to lead our BOH team with clarity and consistency. You take pride in craft and process. You care deeply about food, not trends. You build systems, coach your team, and run a clean, calm, and efficient kitchen. You understand that leadership means being steady, present, and generous with your knowledge.

Responsibilities

• Oversee kitchen operations at Stoa, including prep, service, ordering, and cleanliness
• Maintain high standards for execution, portioning, prep systems, and station organization
• Ensure all food meets Stoa’s standards for taste, technique, and beauty
• Manage BOH labor and food costs; read and respond to P&L trends
• Hire, train, and mentor a strong and happy team
• Schedule staff and approve timesheets (we use Toast)
• Order from vendors, receive deliveries, and manage inventory
• Maintain a clean, safe kitchen and ensure all equipment is in good repair
• Lead daily preps and communicate clearly with FOH and ownership
• Uphold ServSafe and LA County health department compliance (we aim to maintain an “A” grade at all times)

Qualifications

• 2–3 years of Kitchen Manager, ESC, or CDC experience in a high-quality, ingredient-forward kitchen
• Familiarity with Mediterranean, Italian, or wine-bar style cuisine is a plus
• Organized, calm, and communicative—you bring a positive tone to the kitchen
• Solid understanding of kitchen financials (labor, COGs, inventory)
• Comfortable with basic tech tools (POS, spreadsheets, digital recipes, scheduling apps)
• ServSafe Certified Manager (or willing to obtain)
• Flexible availability, including weekends and holidays
• A love of food that’s real, soulful, and not overworked

To Apply

Send us your resume and a short note about why you love running a kitchen. Tell us something you’re proud of—from a dish you developed to a team you built.

S&P Lunch is brought to you by the owners of Court Street Grocers, and aims to maintain the classic charm while providing exceptionally tasty food and friendly service. The kitchen manager will work closely with the Culinary Director and the management team to ensure that the food the kitchen is producing is of the highest standards, and that the kitchen is staffed and trained appropriately for service. This is a guest facing, knife-in-hand job, requiring active participation in service and prep.

Your responsibilities will include:

• Overseeing the daily operation of the kitchen, including scheduling, ordering, and working service.
• Interacting with customers, and taking their orders.
• Establishing, and maintaining prep and par lists to facilitate effective communication with all team members.
• Helping the team understand all recipes and presentation specifics as set forth by the Culinary Director.
• Ensures consistent execution of food and timely flow of service.
• Must have demonstrated knowledge of DOH Standards and the ability to hold your team accountable.
• Assist in the hiring and training of new cooks to our standards of culinary excellence.
• Build and cultivate vendor relationships and ensure ordering is appropriate for the volume of business.
• Responsible for maintaining an "A" grade and must have a NYC DOH Food Handlers Certificate.

The ideal candidate:

• Has 3+ years of kitchen experience and at least 1 year of management experience.
• Has the ability to find a positive solution to every problem.
• Is able to correct people in the moment, without cruelty or malice.
• Is patient and recognizes that people respond to feedback differently. There is no "one size fits all" approach to leadership.
• Excellent verbal & written communication skills.

We offer:

• A consistent schedule with 2 consecutive days off/week, with the caveat that emergencies do happen that require some flexibility.

We are an equal opportunity employer and value diversity and inclusion and belonging at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

We’re looking for a full-time, experienced kitchen manager for our Assisted Living Facility. Your job will be to lead a team, create weekly menus and schedules, and cook. This job is perfect for someone who loves being part of a team, thrives in a fast-paced environment, and is looking to boost their hospitality career. Ready to dive in? Start your application today.

$21 - $23 hourly

• Handle the flow of product, supplies, and labor costs
• Write and implement departmental operation schedules
• Report on guest satisfaction scores and make suggestions

• Cook meals according to the posted menus
• Prepare alternative meals for those with special diets
• Oversee all department operations: staff supervision, schedule, customer satisfaction, budget, and menu development
• Train and supervise dietary staff to ensure high levels of performance

• Excellent leadership, communication, and customer service skills
• High school diploma, G.E.D., or equivalent experience - higher education in hospitality or hospitality management is a plus
• Hospitality customer relationship management experience a plus

• Knowledge and understanding of special diets and preferences unique to the elderly population
• Food Safe certification required
• Demonstrate sufficient knowledge of portion and plating standards
• Experience and working knowledge of longer-term care regulations and standards

Stuarts Draft Retirement Community is a locally owned and operated senior living community in the heart of the Shenandoah Valley. For over 20 years, we've created a warm, family-focused environment where both residents and team members feel valued, supported, and respected. We believe great care starts with great caregivers — and we’re committed to making sure our staff are equipped, appreciated, and empowered to thrive.

Compensation details: 21-23 Hourly Wage

PI839675203a2d-34600-38077283

Reports to: Deputy Director 

Work Location: Oakland Campus 

Hours: Full Time, Regular  

Schedule: Tuesday–Saturday 7 a.m.-3 p.m. (occasional special events as needed) 

Status: Exempt / Salaried   

Salary: $71,000-$73,000 

Supervises: 

• Kitchen Assistant 
• Kitchen of Champions Students 
• Volunteers 

The Kitchen Manager / Head Chef is a key leadership role responsible for the seamless operation of our high-volume kitchen, the success of our Kitchen of Champions workforce development program, and the effective coordination of volunteer kitchen staff. This role combines culinary excellence with a passion for education and service, supporting SVdP’s mission to feed the body and nourish the future of our community members.
 

DUTIES & RESPONSIBILITIES:   

• Plan, prepare, and oversee production of up to 700 meals per day in accordance with nutritional and safety standards. 
• Create weekly menus that are cost-effective, culturally inclusive, and designed around available food donations and resources. 
• Ensure quality, consistency, and timeliness of food service. 
• Lead, train, and supervise a diverse team of kitchen volunteers, interns, and staff with empathy and clear communication. 
• Create a welcoming and organized kitchen environment where all feel valued and supported. 
• Foster team morale and volunteer retention through strong leadership and appreciation. 
• Serve as the lead instructor and mentor for culinary training students, many of whom are overcoming significant life challenges. 
• Deliver hands-on instruction in culinary fundamentals, food safety, professionalism, and kitchen operations. 
• Track student progress, provide feedback, and help students build confidence and employability in the culinary field. 
• Manage food and supply inventory, purchasing, and storage. 
• Maintain cost control and adhere to budgetary goals while maximizing use of in-kind food donations. 
• Ensure compliance with Alameda County Health Department regulations and ServSafe protocols. 
• Monitor equipment functionality and request maintenance or replacements as needed. 
• Embody and promote SVdP’s values of dignity, compassion, and equity in all aspects of the role. 
• Approach kitchen operations and training with empathy for marginalized populations, including individuals experiencing homelessness, incarceration, or unemployment. 
• Participate in organization-wide efforts to improve services and expand impact. 

GENERAL QUALIFICATIONS:   

• Strong work ethic.  Willingness to work hard to accomplish difficult goals. 
• Complies with written and verbal instruction and willingly performs assigned tasks. 
• Accountability to supervisor (even under a performance plan). Willingness to accept supervision.   
• Positive attitude and ability to be a positive influence on a team.   
• Demonstrates proactivity, flexibility, creativity, and enthusiasm.   
• Professionalism, maturity, good decision-making and problem-solving abilities.   
• Disciplined self-starter who can set and achieve goals.   
• Can feel and express passion for the mission of a leading human service charity.   
• Is reliable, dependable and trustworthy. 
• Strong written and verbal communications skills in English (Spanish a plus).   
• Ability to communicate well with external and internal customers.   
• Excellent customer service skills, for both internal and external customers/stakeholders. Demonstrated ability to serve stakeholders in a professional, welcoming, and efficient manner.  
• Ability to thrive in a flexible, fast-paced and growth-oriented environment, while maintaining a sense of humor and a positive, solution-oriented approach. 
• Ability to work well with others, to ensure a positive, constructive environment within the program or department, and throughout the organization, and to resolve conflict and avoid difficulties.  
• Cooperative, friendly, and helpful attitude with clients and co-workers. 
• Attention to detail.   
• Excellent administrative and organizational skills.   
• Ownership of role responsibilities and of accomplishing goals.   
• Ability to model highly professional work etiquette including informing supervisor of your activities, responding to communication in a timely manner, doing what you say you will do, respectful behavior in meetings, avoiding any behavior which could cause negative perceptions of you or of SVdP.   
• Interest in seeking out additional challenges and opportunities.  A commitment to ongoing learning and self-development.  
• Coordinating, managing, developing, and engaging volunteers.   
• Ability to utilize, engage, and develop others, including volunteers, to work enthusiastically and productively on your team.  
• Ability to control unusual situations as they arise without escalating. 

SPECIFIC QUALIFICATIONS:  

• Minimum 5 years of experience in a high-volume or institutional kitchen. 
• Minimum 2 years' experience supervising staff or volunteers in a food service setting. 
• Experience teaching or mentoring in culinary education or workforce development is strongly preferred. 
• Strong skills in kitchen organization, menu planning, inventory control, and food budgeting. 
• Excellent interpersonal, communication, and teaching skills. 
• A collaborative spirit, high energy, empathy, and passion for social impact are essential. 
• Excellent time and priority management skills. Ability to successfully manage projects from conception to completion. Ability to prioritize projects, work independently, meet deadlines, manage several projects simultaneously, and work well under pressure.  
• Ability to understand the financial impact of decisions, actions, and outcomes.  
• Requires ability to stand 3-7 hours per day with frequent walking, standing, bending, squatting, pulling and pushing.  May occasionally be required to lift items up to 10 pounds to a height up to 6 feet and 11-25 pounds to a height of 3 feet.  May occasionally be required to carry items up to 30 pounds for distances up to 25 feet. 
• Ability to work well with diverse groups of people in various environments, including those that are unhoused, addressing substance abuse issues and other barriers to employment, people from diverse ethnic, cultural and economic backgrounds. 
• Valid California driver’s license, legally required insurance and a clean driving record. 

EDUCATIONAL REQUIREMENTS:  

• SERV Safe Manager certification required (or willingness to obtain within 30 days). 
• Certified Culinary Educator (CCE) 
• A culinary degree or professional chef certification from an accredited institution is required. 

At SVdP-Alameda County, we are an equal opportunity employer committed to a diverse, inclusive, and equitable workplace and candidate experience. We strive to create an environment where everyone has a sense of belonging and purpose, and where we learn from the unique experiences of those around us.

We encourage all qualified candidates to apply regardless of race, color, ancestry, religion, national origin, sexual orientation, age, citizenship, marital or family status, disability, gender, gender identity or expression, pregnancy or caregiver status, veteran status, or any other legally protected status.

Job Title:  Kitchen Manager
Department: Back of House
Reports to:  Corporate Executive Chef
Salary: $85K annually, discretionary bonus
Status:  Full-time, Exempt

Location (Job Location) : 

11 Division Street, San Francisco, CA 94103

Company Overview The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary  We are seeking a visionary and highly skilled Kitchen Manager with a background in Chinese cuisine to lead our culinary team at our original Dumpling Time location. This role requires a chef who can manage a fast-paced operation without compromising the quality of our dishes.  The ideal candidate is a fine balance of a culinary innovator with business acumen who also cares deeply about taking care of colleagues.  

Primary Duties and Responsibilities

• Menu Development: Create and evolve a seasonal menu that highlights regional flavors with premium ingredients.
• Guest Experience: Ensure highest level of quality is delivered and guests are satisfied with offerings.
• Team Leadership: Manage, schedule, and mentor the kitchen team, promoting collaboration, precision, and culinary excellence.
• Quality Control: Ensure the highest standards of food quality, hygiene, and kitchen safety are consistently met.
• Supplier Relations: Source premium ingredients locally and internationally; establish relationships with specialty purveyors and farms.
• Attend meetings and complete ongoing trainings as scheduled.

• Cost Management: Oversee kitchen budgeting, inventory, portioning, and food cost efficiency.
• Collaboration: Work closely with front-of-house and operations team to provide a safe and pleasant dining experience.
• Innovation: Stay current on culinary trends and techniques; bring a modern, artistic touch to traditional Chinese dishes.

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Minimum Requirements:

• Proven experience as a Head Chef or Sous Chef, preferably in Chinese cuisine.
• Working knowledge of regional Chinese cuisines (e.g., Cantonese, Sichuan, Shanghainese) and techniques.
• Strong leadership and communication skills.
• Fluent in English; Mandarin or Cantonese a plus.
• Culinary degree or equivalent professional training preferred.
• Ability to thrive in a fast-paced, guest-facing environment.

Prerequisites for Employment:

• Valid manager level California ServSafe Food Handler Certification

Physical Requirements:

The physical demands described here are representative of those that must be met by the Kitchen Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Kitchen Manager is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Executive Chef is occasionally required to stoop, kneel, crouch, or crawl.

The Kitchen Manager must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.