Kitchen Manager

Chandler, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $75,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Career growth opportunities

Long-term financial incentives

Continuous hospitality training

Job Description

The Kitchen Manager position at Hash Kitchen is an exciting and pivotal leadership role for professionals passionate about managing busy kitchen operations while delivering exceptional culinary experiences. This role is responsible for overseeing all aspects of the kitchen's daily operations, including supervising and developing kitchen staff, maintaining food safety and quality standards, managing schedules, controlling food costs, and ensuring the kitchen environment adheres to company and regulatory standards. The Kitchen Manager will lead by example as a mentor and motivator, coordinating with team members to foster a positive and productive atmosphere that ultimately elevates the guest experience. This position offers a starting salary in the range of $65,000 to $75,000 annually, with additional bonus compensation up to $6,500 and long-term financial incentives, making it a rewarding opportunity for career growth and financial advancement. Employees enjoy every night off, supporting a healthy work-life balance, along with comprehensive health benefits, paid time off, and hospitality training programs designed to sharpen skills and prepare for future career advancement. The role demands someone with a strong understanding of kitchen operations, leadership capabilities, and a commitment to excellence in food preparation and safety. This is an ideal role for individuals with a culinary background or kitchen management experience looking to elevate their career within a forward-thinking and supportive restaurant environment. Working conditions include physical demands such as lifting, standing for extended periods, and the ability to function in a fast-paced environment. The restaurant offers a welcoming culture with opportunities for personal and professional development through continuous learning and training. Ultimately, the Kitchen Manager at Hash Kitchen is the driving force behind a well-run kitchen that consistently delivers top-tier food and an exceptional guest experience in a lively brunch-focused setting.

Job Requirements

have a bachelor's degree or culinary school certification preferred
possess at least 3 years of experience in a similar kitchen management position
demonstrate thorough knowledge of kitchen health and safety regulations
ability to train and mentor kitchen staff
physical capability to lift up to 50 pounds, stand for extended periods, bend, stoop, kneel
able to work in various weather conditions if required
effective communication skills
willingness to work in a fast-paced environment
able to ascend and descend stairs
able to operate a computer for extended periods
legal authorization to work in the U.S.
compliant with company drug and safety policies

Job Qualifications

bachelor's degree or culinary school certification preferred
minimum of 3 years experience in a similar kitchen management role
in-depth knowledge of kitchen health and safety regulations
strong leadership and team development skills
excellent organizational and communication abilities
ability to work effectively in a fast-paced environment
commitment to maintaining high food quality and safety standards

Job Duties

create weekly cook and dough schedules to accommodate business flow needs and labor targets
follow the Hash Kitchen recipe book with exactness and precision
lead weekly back-of-house meetings and shift manager and trainer meetings
train and coach kitchen staff on food preparation, cooking, and presentation
monitor training processes and staff progress
uphold quality control and food safety procedures
check and maintain food holding and refrigeration temperatures
supervise and coordinate activities of cooks and kitchen workers
maintain back-of-house safety and cleanliness standards
oversee product orders and inventory
control food costs by managing requisitions, storage, and waste
perform other duties as assigned by upper management