Top 11068 Kitchen Lead/cook 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
11d
Sous Chef
Mad River Barn —Waitsfield, VT
- $60,000 - $70,000 a year
- Full-time
- Cooking
- Mid-level
- Mentoring
- Health insurance
- Paid time off
Quick Apply
Shift Lead Line Cook
Squirrel Cage Bar & Grill —Willow River, MN
- $16 - $25 an hour
- Part-time
- Bar
- Culinary experience
- Cooking
- 401(k) matching
- Flexible schedule
Quick Apply
Sous Chef/Line Cook
Glendale Springs Inn and Restaurant —Glendale Springs, NC
- $18 - $21 an hour
- Full-time
- Mid-level
- In-person
- Leadership
- Food provided
Quick Apply
AM and PM Lead Cook
Auster at Dome Mountain —Emigrant, MT
- Weekends as needed
- Background check
- Hospitality
- Customer service
- Health insurance
- Dental insurance
Quick Apply
10d
Kitchen Lead Cook
Hay Creek Campground & Saloon —Red Wing, MN
- Part-time
- Background check
- Casual dining restaurant
- Mid-level
- 401(k)
- Paid time off
Quick Apply
Evening Kitchen Manager / Lead Cook
The Craftsman American Tavern —Eagle River, WI
- $50,000 a year
- Full-time
- Cooking
- Mid-level
- Restaurant
- Paid time off
Quick Apply
Lead Cook
The Skunk Train —Fort Bragg, CA
- $25 - $27 an hour
- Part-time
- Background check
- ServSafe
- Pass drug screening
- Paid holidays
- Health insurance
Quick Apply
Lead Cook - Full Time
Ridgeview —San Diego, CA
- $25.50 - $26.50 an hour
- Full-time
- Mid-level
- 1 year
- Health insurance
- Dental insurance
Quick Apply
Lead Cook
Regency Oaks —Clearwater, FL
- $19 an hour
- Full-time
- Background check
- Hospitality
- Mid-level
- Paid training
- Paid holidays
Kitchen Manager / Lead Cook
Greendale's Panther Pub & Eatery —Greendale, WI
- $24 - $28 an hour
- Online Application
- Spanish
- English
- Mid-level
- Paid time off
Quick Apply
7d
Kitchen Manager / Lead Line Cook
Flan Factory —Tampa, FL
- $64,000 - $74,000 a year
- Weekends as needed
- Spanish
- English
- Mid-level
Quick Apply
production - pastry II cook, Reserve Kitchen New York
Starbucks —Brooklyn, NY
- $20.41 - $25.92 an hour
- Full-time
- Computer literacy
- Basic math
- English
- Store discount
- Paid parental leave
Quick Apply
Lead Cook
Evin of Oconomowoc —Oconomowoc, WI
- Weekends as needed
- Background check
- Mid-level
- In-person
- Paid holidays
- Dental insurance
Quick Apply
Lead Line Cook
Great Wolf Lodge —Naples, FL
- Up to $24 an hour
- Weekends as needed
- Management
- Pass drug screening
- Mid-level
- Wellness program
- Paid parental leave
Quick Apply
Kitchen Cook
The Moorings —Arlington Heights, IL
- $18.35 - $26.98 an hour
- Full-time
- ServSafe
- English
- Mid-level
- 403(b) matching
- Commuter assistance
Lead Line Cook/ Kitchen Lead
Boaters Republic —Sarasota, FL
- $24.91 - $30.00 an hour
- Weekends as needed
- Background check
- Mid-level
- Restaurant
- Paid training
- Paid time off
Quick Apply
Lead Cook
Whiterock Court —Dallas, TX
- Weekends as needed
- Mid-level
- Supervising experience
- Associate's degree
- Paid training
- Paid holidays
Quick Apply
Lead Cook- New Kitchen (Short Menu)
Marble Fox Brewing Company —Nashville, TN
- $21 - $28 an hour
- Weekends as needed
- Mid-level
- 3 years
- Ability to lift 50 pounds
Quick Apply
10d
Cook/Driver Full Time
ISS —Red Oak, TX
- $32.60 an hour
- Full-time
- Entry level
- Kitchen
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
11 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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