Description
The Kitchen Manager reports to the Culinary Instructor and supports day-to-day kitchen and food-service operations, including meal preparation, cooking, food safety, sanitation, inventory, delivery, and support of kitchen and food-service staff. The role requires a high school diploma or equivalent, strong food-preparation and safety knowledge, physical ability to work in a commercial kitchen, a valid driver’s license, and flexibility for early mornings, evenings, weekends, or holidays. Culinary or hospitality training, commercial kitchen experience, supervisory experience, and food-safety certification are preferred. The employer offers medical, dental, and vision coverage, retirement savings, wellness resources, and paid time off.
