Top 22866 Cook/kitchen Manager Jobs

Kitchen Manager
The Banks Alehouse —Fairbanks, AK
- $67,000 - $72,000 a year
- Full-time
- Casual dining restaurant
- ServSafe
- Mid-level
- Paid training
- Health insurance
Quick Apply
8d
Cook
Steele Memorial Medical Center —Salmon, ID
- PRN
- ServSafe
- High school diploma or GED
- Food Handler Certification
6d
Kitchen Manager/Cook
Hutchison Co-op —Silver Lake, MN
- $12 - $15 an hour
- Part-time
- Mid-level
- Team management
- Conflict management
Quick Apply
Kitchen- Cook
Roche Bros. Supermarkets —Medfield, MA
- $15.40 - $20.10 an hour
- Full-time
- 18 years or older
- Merchandising
- English
Head Chef/Kitchen Manager
Cream City Concepts —Milwaukee, WI
- $70,000 - $75,000 a year
- Weekends as needed
- Hospitality
- ServSafe
- High school diploma or GED
- Free parking
- Health insurance
Quick Apply
7d
Kitchen Manager
Calyx Senior Living —Fuquay-Varina, NC
- Full-time
- ServSafe
- Mid-level
- Team management
Quick Apply
3d
KITCHEN MANAGER
The Avra Group —Dallas, TX
- $65,000 - $90,000 a year
- Weekends as needed
- Mid-level
- Leadership
- Kitchen
Quick Apply
Breakfast/Egg Cook and Kitchen Manager
The Farm at South Mountain —South Phoenix, AZ
- Full-time
- Mid-level
- Ability to lift 50 pounds
- Restaurant
School Kitchen Cook
BUFFALO ACADEMY OF SCIENCE CHARTER SCHOOL —Buffalo, NY
- $55,000 - $65,000 a year
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Dental insurance
- Paid time off
Quick Apply
COOK/KITCHEN MANAGER
The Learning Connection —Mechanicsville, VA
- CPR Certification
- ServSafe
- Mid-level
Kitchen Manager/Lead Cook
Edison House —Salt Lake City, UT
- Weekends as needed
- Mid-level
- 3 years
- 21 years or older
Quick Apply
Lead Line Cook/Kitchen Manager
Lena Brewing Company Taproom —Lena, IL
- Email
- Bar
- Mid-level
- Team management
Culinary Manager (Kitchen Manager)
Kona Brewing Hawaii - Kona Brewpub —Kailua-Kona, HI
- $70,000 - $90,000 a year
- Full-time
- Microsoft Outlook
- Computer literacy
- Mid-level
- Flexible schedule
Quick Apply
KITCHEN MANAGER
COOPERS RESTAURANTS, INC. —Mobile, AL
- Full-time
- Mid-level
- Ability to stand for extended periods
- Restaurant
Quick Apply
Chef / Kitchen Manager
American Social - Fort Lauderdale —Fort Lauderdale, FL
- Weekends as needed
- Bilingual
- Hospitality
- ServSafe
Quick Apply
7d
Kitchen Manger/Head Lead Cook
Henley On Grace —Richmond, VA
- Part-time
- In person
- ServSafe
- Mid-level
- In-person
- Flexible schedule
- Food provided
Quick Apply
KITCHEN MANAGER
LOVECRAFT BEER SHOP AND ALE HOUSE —Phoenix, AZ
- $58,000 - $70,000 a year
- Full-time
- Mid-level
- 3 years
- Ability to lift 50 pounds
- Health insurance
- Paid time off
Quick Apply
Assistant Kitchen Manager
Carrabba's Italian Grill —Davenport, FL
- Mid-level
- 21 years or older
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager/Cook
Maumee Eagles 2562 —Maumee, OH
- From $18 an hour
- Part-time
- Bar
- Casual dining restaurant
- Mid-level
- Profit sharing
- Paid time off
Quick Apply
Lead Cook/ Kitchen Lead
New Day Cafe —Fort Worth, TX
- $20 - $25 an hour
- Weekends as needed
- Mid-level
- Organizational skills
- In-person
- Food provided
Quick Apply

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Kitchen Manager

The Banks Alehouse -
Fairbanks, AK

Quick Apply

Job Details

Full-time
$67,000 - $72,000 a year
8 days ago

Benefits

Paid training
Health insurance
Paid time off
Employee discount
Opportunities for advancement
Flexible schedule
Food provided
Paid sick time

Qualifications

Vendor relationship building
Pre-cooking preparation
ServSafe
Team scheduling
High school diploma or GED
Recruiting
ServSafe Food Manager Certification
Menu costing
Associate's degree
Labor cost management
Kitchen stations
Kitchen experience
Time management

Full Job Description

We are on the hunt for an experienced Kitchen Managers. The Kitchen Manager runs and oversees the day-to-day operations of a restaurant back of house operations. They own food cost and labor efficiency, work hand and hand while supervising the full kitchen crew, manage vendor relationships and ordering, enforce sanitation standards, and maintain the quality and consistency of every dish leaving the line. Additional attributes include but not limited too; being an excellent communicator, demonstrating outstanding leadership and organizational abilities, work’s well under pressure, well organized, flexible, self-motivated, reliable, and willing to work long hours in a stressful environment.

Duties and responsibilities

Manage all back-of-house operations during service including station coverage, ticket times, and plate quality control
Own the food cost percentage: identify variance causes, and implement corrective measures
Create and manage the kitchen schedule to optimize labor cost and minimize overtime
Place daily and weekly orders with food vendors, ensuring par levels are maintained while minimizing over-ordering and spoilage
Conduct monthly food inventory counts, and produce food cost reports
Hire, train, and develop kitchen staff including line cooks, prep cooks, and dishwashers
Maintain a clean and fully compliant kitchen: ensure HACCP logs are completed, temperatures are recorded, and health-code standards are met daily
Develop and cost new menu items in collaboration with the General Manager and/or ownership, updating recipe cards and training staff on execution
Handle vendor relationships
Address kitchen HR issues including corrective actions, schedule conflicts, and team morale as the primary management point of contact for back-of-house staff

Qualifications

Education:

High school diploma or GED required; associate or bachelor's degree in culinary arts or hospitality management preferred
Formal culinary training is valued but not required
ServSafe Manager certification required (current; renewed every 5 years)

Experience benchmarks:

3–4 years of professional kitchen experience, with at least 1–2 years in a lead or assistant manager role
Demonstrated track record of meeting or improving food cost targets
Prior experience with scheduling, ordering, and inventory management

Financial and operational skills:

Food cost calculation: ability to compute plate cost from recipe and compare to selling price
Ordering math: par level management, yield adjustment for portioned proteins, and invoice verification
Scheduling: labor percentage calculation and forecast-based staffing adjustments
Inventory tracking using software (XtraChef, Marketman, Restaurant365, or spreadsheet-based systems)

Kitchen technical skills:

Multi-station proficiency: the ability to cook at any station in the kitchen when needed
Recipe development and documentation: costing new menu items and translating them to training-ready recipes
Equipment maintenance awareness: knowing when a piece of equipment is being misused before it fails

Compliance:

HACCP program administration: temperature logs, cooling records, and corrective action documentation
Health department inspection readiness: daily cleaning standards that hold up to an unannounced visit

Location: Fairbanks, Alaska

Job Type: Full-time

Salary: $65,000-$72,000 annually; paid Bi-weekly

· Additional Compensation and Benefits:

· Structured Bonus Program

· Restaurant Meal and Discount Program

· Medical Stipend

· Paid Time Off/Sick Pay

Job Type: Full-time

Pay: $67,000.00 - $72,000.00 per year

Benefits:

Employee discount
Flexible schedule
Food provided
Health insurance
Opportunities for advancement
Paid sick time
Paid time off
Paid training

Physical Setting:

Casual dining restaurant

Education:

Associate (Preferred)

License/Certification:

ServSafe Certificate (Preferred)

Work Location: In person

Quick Apply

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