The Kitchen Manager is the heart of operations, serving as the culinary expert responsible for maintaining pristine kitchen conditions. This role involves selecting and motivating back-of-house employees and managing costs to ensure the financial success of the location. The ideal candidate thrives in a fast-paced, multi-faceted restaurant/entertainment environment, inspires their team, can work any station, and is capable of handling high-volume days while working an average of 50 hours per week. They enjoy new menu rollouts and introducing new food items, and are driven by the instant satisfaction of improving guest experiences and elevating team performance.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees