Top 46 Kitchen manager Jobs in Meridian Id

Kitchen Manager
Aubergine Kitchen —Eagle, ID
- From $17 an hour
- Full-time
- Spanish
- Customer service
- Ability to walk for extended periods
- Paid time off
- Employee discount
Quick Apply
Chefs (Kitchen Managers)
Meridian 113 LLC —Meridian, ID
- Weekends as needed
- Basic math
- Cooking
- Mid-level
- Health savings account
- Health insurance
Sous Chef/Kitchen Manager
Torro Restaurant Group —Meridian, ID
- $60,000 - $62,000 a year
- Weekends as needed
- Inventory management
- Mid-level
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply
8d
Lead Chef / Kitchen Manager
REV Collective —Meridian, ID
- $20 - $26 an hour
- Weekends as needed
- Background check
- Mid-level
- 3 years
Quick Apply
4d
Kitchen Assistant Manager
West Ada School District —Meridian, ID
- $17.05 an hour
- Full-time
- ServSafe
- Writing skills
- Basic math
1d
Kitchen Manager
Wendy's —Meridian, ID
- 18 years or older
- ServSafe
- Pass drug screening
- Health insurance
- Dental insurance
Chefs (Kitchen Managers)
Ram Restaurant & Brewery - Boise —Boise, ID
- Weekends as needed
- Basic math
- Cooking
- Mid-level
- Health savings account
- Health insurance
Legends Kitchen Manager
Just A Breeze Inc —Boise, ID
- Full-time
- Mid-level
- Restaurant
- 2 years
Quick Apply
Service Area Culinary & Procurement Manager (CA, ID, OR)
Trinity Health —Boise, ID
- Full-time
- 7 years
- Travel
- Contracts
Food Service Category Manager
Jacksons Food Stores, Inc. —Meridian, ID
- Full-time
- Microsoft Outlook
- Marketing
- 5 years
Quick Apply
Kitchen Manager
West Ada School District —Boise, ID
- $18.27 an hour
- Full-time
- ServSafe
- Writing skills
- Basic math
1d
Professional Kitchen Staff-Sous Chef, Lead Line Cook
Chandlers Boise LLC —Boise, ID
- $5,000 a month
- Full-time
- Mid-level
- Kitchen
- Health insurance
- Employee discount
Quick Apply
Culinary Supervisor
Topgolf —Boise, ID
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
Assistant Kitchen Manager
Kuna Joint School District 3 —Kuna, ID
- $14.49 - $18.37 an hour
- Full-time
- Computer literacy
- Mid-level
- High school diploma or GED
- Health insurance
- Dental insurance
1d
Protein Spot Back of House Prep Leader
The Protein Spot —Boise, ID
- $18 - $20 an hour
- 8 hour shift
- Hospitality
- Culinary experience
- ServSafe
- Paid time off
- Opportunities for advancement
Quick Apply
Lead Prep Cook
Certified Kitchen & Bakery —Boise, ID
- $19 - $21 an hour
- Part-time
- Background check
- Guest services
- Leadership
- Health insurance
- Flexible schedule
Quick Apply
14d
Lead Cook
RS —Eagle, ID
- $17 - $20 an hour
- Full-time
- Mid-level
- Mentoring
- In-person
- Paid time off
- Employee discount
Quick Apply
Lead, Deli (BoH) (FT) Boise
BOISE CONSUMER COOPERATIVE INC —Boise, ID
- $18 an hour
- Full-time
- ServSafe
- Cooking
- Mid-level
- Store discount
3d
Restaurant Kitchen Manager
Red Robin International, Inc. —Boise, ID
- $55,000 - $70,500 a year
- Weekends as needed
- Microsoft Word
- Hospitality
- 18 years or older
- Paid parental leave
- Employee stock purchase plan
Quick Apply
14d

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kitchen manager jobs near meridian id

Kitchen Manager

Aubergine Kitchen -
Eagle, ID

Quick Apply

Job Details

Full-time
From $17 an hour

Benefits

Paid time off
Employee discount

Qualifications

Spanish
Customer service
Greeting customers
English
Organizational skills

Full Job Description

The Opportunity

Aubergine Kitchen is a fast-growing, health-forward fast-casual brand operating across Utah, Arizona, Idaho, and Nevada — with several new locations opening in the next 18 months. Our mission is changing lives with real food, and we take pride in offering food that is both delicious and genuinely good for you.

As we grow, we need Kitchen Managers who own the back of house — leaders who set the pace in the kitchen, uphold food quality and safety on every shift, and develop the cooks and prep team around them. This role is not about watching things happen from a distance. The best Kitchen Managers at Aubergine are on the line, in the prep area, and in the moments that define whether a shift goes well or falls short.

The Kitchen Manager reports directly to the General Manager and is the primary operations leader for the back of house during their assigned shift (AM or PM). This is a float role — you move around to ensure all kitchen processes and details are happening to our standard and you help where the kitchen needs you most at any given time.

Why Aubergine

Career momentum

Aubergine loves to promote from within.

A brand worth leading

Scratch-made food, clean ingredients, and a menu guests genuinely love — the kind of kitchen you can be proud of running.

Real development

A GM and District Manager who invest in your growth — with coaching, feedback, and real ownership over your kitchen.

Meaningful upside

Competitive compensation, meal benefits, and performance-linked growth for Kitchen Managers who are strong performers.

What You Will Own

Back of House Operations

The Kitchen Manager is the operational backbone of the back of house during their shift. You own what comes out of the kitchen — its quality, its speed, and its consistency.

Run the full back of house during your assigned shift — line, prep, and expediting — with the authority and presence to set the pace and hold the standard
Ensure every item leaving the kitchen meets Aubergine’s food quality and presentation standards, every time, not just when it’s easy
Manage prep readiness at the start of every shift: verify par levels, identify gaps, and direct the team to resolve them before service begins
Monitor line execution in real time — watching for speed bottlenecks, quality drops, and waste patterns, and correcting them in the moment
Float across the kitchen as needed — stepping onto the line, into prep, or onto expediting based on where your team needs support most
Maintain a clean, organized kitchen at all times: stations set up correctly, surfaces clean, and nothing out of place before, during, or after service

Food Safety & Compliance

Food safety is non-negotiable. The Kitchen Manager is the last line of defense against practices that put guests at risk.

Enforce all food safety standards, temperature protocols, and health regulations on every shift — no exceptions, no shortcuts
Ensure proper food storage, FIFO rotation, and labeling across all back of house inventory
Conduct and document shift-opening and shift-closing food safety checks
Identify and correct unsafe practices immediately — and escalate to the GM when a pattern requires systemic attention
Maintain a kitchen that would pass a health inspection on any given day, not just on scheduled audit days

Inventory & Waste Control

Assist the GM with inventory management: verify deliveries for accuracy and quality, flag discrepancies, and update counts
Monitor ingredient usage and waste throughout the shift — identifying patterns that affect food cost and flagging them to the GM
Maintain accurate prep logs and communicate upcoming shortages before they affect service
Ensure equipment is used properly to reduce waste and prevent damage

Team Development

The most important thing a Kitchen Manager does is make the cooks and prep team around them better.

Onboard new back of house team members and actively coach them during training — not just show them the steps, but explain the why behind Aubergine’s standards
Provide direct, in-the-moment feedback that makes people improve, not shut down
Know where each person on your shift stands — what they can handle, what they’re working on, and how to get them to the next level
Build a back of house culture built on consistency, excellence, accountability, mutual respect, and joyful teamwork

Equipment & Facility

Perform shift-level equipment checks and report any issues to the GM before they become disruptions
Ensure all kitchen equipment is operated correctly and cleaned according to Aubergine standards
Flag maintenance needs proactively — the GM should never discover a broken piece of equipment from a guest complaint

Communication & Partnership with the GM

Provide the GM with an honest, complete shift recap after every shift — what went well, what did not, and what needs follow-up
Communicate prep needs, staffing gaps, and operational issues before they become problems
Execute new menu launches and operational changes with precision — ensuring the kitchen team is trained and ready before the change goes live
Identify what is not working in the kitchen and bring solutions to the GM, not just observations

Compensation & Benefits

Compensation is competitive with kitchen leadership roles at comparable brands and reflects the full scope of this position. Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and access to Aubergine’s leadership development path.

Who We Are Looking For

We are looking for a kitchen leader who takes genuine ownership of what comes out of their line. Someone who is precise, consistent, and energized by the challenge of running a high-volume kitchen at a high standard. Someone who develops the people around them and holds the kitchen to a standard of excellence even when no one is watching.

You Bring:

Prior experience in a back of house kitchen role — line cook, prep lead, or kitchen supervisor experience preferred
A genuine commitment to food quality and food safety — you understand why the standard matters, not just what it is
The ability to stay calm and execute under pressure during high-volume service
Strong communication skills within a kitchen environment — giving clear direction to a team that may be moving fast
Organizational discipline — you manage prep, pars, and station setup with intentionality, not guesswork
A development mindset — you are interested in making the people around you better, not just getting through the shift

You Lead Like This:

You are in the kitchen — on the line or in prep, not in the back watching from a distance
You develop first, evaluate second — you coach before you correct, and build trust before you demand performance
You own your outcomes — when quality slips, you find the cause and fix it, not just move on
You are honest with your team and your GM about what is actually happening in the kitchen
You are energized by a growing brand, not slowed down by one that doesn’t have every answer yet

Requirements:

Shift Monday through Saturday AM 7am-3pm or PM 3:30pm-9:30/10pm
Spanish or Portuguese fluency required — this is a firm requirement given Aubergine’s kitchen team composition. English fluency is helpful and encouraged but not required for this role.
Food Handler Certificate required within 14 days of hire — company support provided
Food Manager Certification required within 60 days of hire — company support provided
Must be at least 25 years of age — prior relevant experience is required. Exceptional candidates under 25 may be considered on a case-by-case basis.
Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays in most locations and on Thanksgiving, Christmas, and the 4th of July
Ability to stand, walk, and remain active on the floor for extended periods; ability to lift up to 50 lbs
Must successfully complete Aubergine’s training program and Kitchen Manager certification

About Aubergine Kitchen

Aubergine Kitchen is a premium, health-forward fast casual restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our Kitchen Managers become GMs. We are growing fast enough that the right leaders will grow with us.

Pay: From $17.00 per hour

Benefits:

Employee discount
Paid time off

Work Location: In person

Quick Apply

Refine Your Search

kitchen manager jobs in meridian id

Kitchen Manager

Chefs (Kitchen Managers)

Sous Chef/Kitchen Manager

Lead Chef / Kitchen Manager

Kitchen Assistant Manager

Kitchen Manager

Chefs (Kitchen Managers)

Legends Kitchen Manager

Service Area Culinary & Procurement Manager (CA, ID, OR)

Food Service Category Manager

Kitchen Manager

Professional Kitchen Staff-Sous Chef, Lead Line Cook

Culinary Supervisor

Assistant Kitchen Manager

Protein Spot Back of House Prep Leader

Lead Prep Cook

Lead Cook

Lead, Deli (BoH) (FT) Boise

Restaurant Kitchen Manager

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