Description
The Kitchen Manager leads and develops kitchen staff, schedules labor, supports hiring and performance management, maintains food quality and safety, manages inventory and food costs, executes menus and events, and oversees kitchen operations. The role requires at least five years of high-volume kitchen experience, two years of leadership or management experience, and ServSafe certification, with a culinary degree or certification preferred. It is a full-time salaried position with benefits and weekly pay, starting at $58,000–$60,000.
