Kitchen Manager- Panda Express- Denver International Airport- FullTime

Concessions International•Denver, CO

About The Position

The Kitchen Manager leads and supports daily back-of-house operations at Panda Express at Denver International Airport. The role actively prepares, cooks, and serves menu items while maintaining food quality, consistency, and company standards. It oversees kitchen staffing and performance, food inventory and costs, equipment maintenance, and compliance with food safety, sanitation, health, and workplace safety requirements. The position makes recommendations regarding its assigned unit to upper-level management. No travel is required.

Requirements

High school diploma or equivalent.
Completion of a technical or culinary program or training, or the equivalent of 4–5 years of demonstrated leadership in kitchen or food service management experience.
Must be able to obtain ServSafe Food Safety certification.
Working knowledge of large-quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service.
Sufficient communication skills to project a positive image and convey basic information to staff.
Basic knowledge and skill in operating, maintaining, and cleaning kitchen equipment.
Ability to read and understand written directions and recipes and calculate weights and measurements.
Ability to learn, understand, and apply safety and sanitation regulations.
Ability to read, write, and comprehend instructions and create correspondence and memos.
Ability to communicate information effectively to customers, co-workers, and staff, individually and in group situations.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.
Ability to apply reasonable understanding when carrying out written, oral, or diagrammatic instructions.
Ability to stand for extended periods and bend, kneel, and stoop.
Ability to sustain light-to-medium lifting under 25 pounds and occasionally lift heavy objects up to 50 pounds.
Ability to handle hot material and work in an environment with wide temperature extremes.
Sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.
Ability to stand during 6–8-hour shifts, manipulate and operate objects, tools, or controls, and perform reaching, bending, stooping, shaking, stirring, and wiping.
Ability to taste or smell, hear well among loud background noise, and occasionally lift or move cases weighing up to 50 pounds several times per shift.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

Prepare, cook, and serve menu items during scheduled shifts while ensuring food quality, consistency, and adherence to company standards.
Lead and supervise daily back-of-house operations, assigning and prioritizing work to maximize productivity and efficiency.
Conduct daily line-ups and provide direction, coaching, and training to kitchen associates.
Recruit, hire, onboard, train, develop, and evaluate kitchen team members.
Manage employee relations, including coaching, counseling, performance reviews, corrective action, and recognition programs.
Monitor food inventory, maintain par levels, conduct inventories, and order food, supplies, and equipment as needed.
Control food costs, minimize waste, and support profitability through effective inventory and menu cost management.
Ensure compliance with company, brand, food safety, sanitation, health, and workplace safety standards.
Monitor proper food storage, labeling, rotation, temperature logs, and required operational records.
Maintain kitchen equipment and coordinate repairs, maintenance, and replacement as necessary.
Foster a safe, clean, organized, and positive work environment.
Support overall restaurant operations and perform other duties as assigned.