Description
The Kitchen Manager is responsible for maintaining kitchen quality, profitability, product assortment, inventory, pricing, sanitation, customer service, production planning, scheduling, and associate performance. The role trains and mentors kitchen associates, resolves concerns, and coordinates with store and kitchen operations leadership. A high school diploma or GED is required, college education is preferred, and five years of kitchen or restaurant management experience is preferred; a current Food Handler’s Permit and the ability to work weekends, evenings, and holidays are also required.
