Kitchen Manager/Asst. Manager/Supervisor

Posted 2 months ago

APPLICATION INSTRUCTIONS: If able, download the application file HERE, complete it on your computer, and upload the finished application as a PDF using the tool below. If unable to complete this step digitally, this may also be completed at your in-person interview. Optionally, upload your resume to accompany your application, then submit your application contents. We will reach back to you via email. Please do not chase after you’ve applied, as this will slow down the hiring process at large.

Job Title: Kitchen Manager/Asst. Manager/Supervisor
Division: CHBC
Department: BOH
Reports To: Owner
FLSA Status: Non-Exempt


  • Hourly or Salary
  • Full-time employees are eligible for additional benefits after 90 days

Summary:  Responsible for administrating and coordinating resources and goals with a focus on customer satisfaction in relation to control of the kitchen by performing the following duties.

Duties and Responsibilities include the following.  Other duties may be assigned.

  • Maintain Kitchen Manager level ServSafe certification*
  • Assist with the schedule for kitchen employees.*
  • Assist with hiring new employees*
  • Monitors the production of and flow of food.*
  • Controls costs associated with labor and waste.*
  • Facilitates kitchen meetings and attends management meetings.*
  • Trains employees.*
  • Maintains a clean work area within company and state standards.*
  • Processes inventory, check stock, and ensures adequate stock levels.*
  • Source out of-stock inventory between deliveries*
  • Manage protein par levels to ensure long cook items are prepared in a timely manner*
  • Handles ordering, purchasing, and verifying costs.*
  • Sets goals to improve quality, productivity, motivations, customer satisfaction, and morale.*
  • Provides visible, supportive management practices, commitment, and leadership with openness, trust, patience, and guidance.*

Supervisory Responsibilities:

Manage subordinate supervisors who supervise a total of 25 employees in the Kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries supervisory responsibilities per the organization’s policies and applicable laws. Responsibilities include interviewing and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Language Ability:

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Math Ability:

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills:

To perform this job successfully, an individual should have knowledge of word processing software and order processing systems.


High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands, reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl, talk or hear, and taste or smell. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly exposed to wet or humid conditions (non-weather) and works near moving mechanical parts. The employee is occasionally exposed to toxic or caustic chemicals, extreme cold (non-weather), extreme heat (non-weather), and risk of electrical shock.

The noise level in the work environment is usually loud.

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