Compensation
$54,000 – $67,500/yr
The Kitchen Manager will lead the back-of-house foodservice operation, focusing on building a high-performing team, ensuring excellent food quality, and driving business results. This role involves managing inventory, controlling costs, maintaining food safety and cleanliness, and overseeing back-of-house performance. The manager will also handle hiring, training, and coaching, acting as a General Manager when necessary.
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