kitchen manager

California Pizza Kitchen

<div>At California Pizza Kitchen, we bring the biggest and best parts of ourselves to work and to our communities, and are guided by our ROCKS philosophy (Respect, Opportunity, Communication, Kindness and Service). We are committed to moving people forward and encourage everyone to apply their passion at CPK. So go ahead&hellip;be bold, be epic, be YOU!
THE PERKS
<ul><li>Comprehensive eight-week training program utilizing several methods of learning including online, book and shoulder-to-shoulder teaching.
</li><li>Tremendously passionate, one-of-a-kind company culture.
</li><li>Opportunities for growth and development. We love promoting from within!
</li><li>Unique electronic learning platform appropriately titled &ldquo;The Proof&rdquo; to engage continuous development.
</li><li>All the pizza you can eat! Manager meals while working and a Management Dine-Out card to enjoy with your family and friends.
</li><li>An environment where you can express your unique talents and skills.
</li><li>Employee driven assistance program called the Kindness Fund which lends a helping hand to our team members encountering life challenges.
</li><li>Industry competitive compensation package including bonus potential.
</li><li>Comprehensive benefits package, including medical, dental and vision and more.
</li></ul>OUR EXPECTATIONS
<ul><li>Delivering a phenomenal guest experience.
</li><li>Overseeing the day-to-day functioning of the kitchen, ensuring smooth coordination between food preparation, cooking, and plating. Maintain optimal workflow during peak periods and adapt, as necessary.
</li><li>Leading and inspiring the team with a people-first mentality to build on CPK's best in class culture.
</li><li>Building a team around hospitality and culinary execution and developing top talent to drive the business forward - fostering career growth and cross training for the team.
</li><li>Building sales, profitability, and guest counts.
</li><li>Managing the P&amp;L for the restaurant.
</li><li>Meeting financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances.
</li><li>Utilizing excellent communication skills, both verbal and written, to effectively interact with employees, guests, suppliers and senior management. Proficiency in Spanish is a plus.
</li><li>Maintaining a safe and healthy environment by establishing, following, and complying with sanitation standards and procedures
</li></ul>WHO IS CALIFORNIA PIZZA KITCHEN
We are passionate individuals committed to inspiring others by bringing California creativity to every meal! Founded in 1985, former federal prosecutors Rick Rosenfield and Larry Flax combined their fervor for food and fresh ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, California Club and Thai Chicken that are created in a lively open kitchen. The concept gave California a place in the pizza revolution alongside Chicago and New York. CPK has since become the place for taste makers, rule breakers and earth shakers who conquer challenges by daring to work on the edge and thinking outside the box.
REQUIREMENTS
<ul><li>Minimum of two years BOH management experience in a high volume, faced paced restaurant.
</li><li>Strong communication skills &ndash; verbal and written.
</li><li>Exceptional leadership skills &ndash; ability to motivate, inspire and develop a team.
</li><li>Passionate about execution, hospitality and service.
</li></ul>While performing the duties of this job the employee is frequently exposed to computer terminals. The noise level and temperature is moderate. The employee has the ability to sit, stand and/or walk for up to 10 hours a day. The employee is occasionally required to stoop, bend or kneel, lift up to 40 lbs. and perform other diverse physical tasks as needed. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.
NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment.
A full job description, including physical demands of the job is available upon request.
The current salary range for this position is USD $68,640.00 to $73,000.00.
Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK&rsquo;s designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time.
California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification. Everyone has a seat at our table.</div>

Kitchen Manager

The Bakery

Skills &amp; Requirements* Minimum [5] years of experience in kitchen or food production management.* Strong leadership and staff management skills.* Knowledge of food safety regulations and hygiene standards.* Excellent time management, organizational, and multitasking abilities.* Strong problem-solving and decision-making skills.* Experience in cost control, inventory, and stock management.* Good communication skills and ability to resolve conflicts.* Proficient in using POS systems and delivery platforms.Performance Indicators (KPIs)* Food preparation and delivery time efficiency.* Compliance with hygiene and safety standards.* Staff attendance, training completion, and performance.* Control of food cost, labor cost, and wastage.* Accuracy of monthly inventory reports.* Customer satisfaction and complaint resolution.* Smooth operations across delivery platforms.Job Type: Full-timeLocation:<ul><li>Mubarak al Kabeer (Required)</li></ul>

Central Kitchen Manager

Afrex International

Hiring &ndash; Chef / Kitchen ManagerRelocate to Mogadishu, SomaliaWe are is seeking a talented Chef / Kitchen Manager to lead our catering operations. The role requires excellent cooking skills, experience with international cuisines, and strong leadership to manage kitchen staff and ensure food safety. You&rsquo;ll also be responsible for menu planning, budgeting, and maintaining high nutritional standards for large-scale catering.Requirements:Excellent cooking skills &amp; experience in large-scale cateringStrong knowledge of international cuisinesSkilled in menu planning with focus on nutrition &amp; varietyAbility to prepare budgets &amp; manage inventoryStrong leadership, organization &amp; communication skillsStrict adherence to health, hygiene &amp; food safety standardsResponsibilities:Lead kitchen operations and supervise staffPrepare balanced menus &amp; high-quality mealsMonitor budgets, inventory &amp; supply levelsEnsure compliance with safety &amp; sanitation standardsKey Responsibilities:<ul><li>Experience on managing medium size kitchen, inventory management, menu preparation etc.</li><li>Plan, prepare, and present high-quality dishes from multiple international cuisines.</li><li>Develop rotating menus that reflect seasonal ingredients and cultural variety.</li><li>Ensure consistency and authenticity in flavor, presentation, and techniques across all dishes.</li><li>Oversee food preparation and cooking activities in compliance with health and safety regulations.</li><li>Train and mentor kitchen staff in international cooking techniques and presentation.</li><li>Source high-quality, authentic ingredients appropriate to each cuisine.</li><li>Manage kitchen inventory, ordering, and cost control within budget guidelines.</li><li>Collaborate with management on new concepts, promotions, and events related to international culinary offerings.</li><li>Maintain cleanliness and organization in the kitchen and adhere to all food safety and sanitation standards.</li><li>Stay updated on culinary trends and emerging international food movements</li><li>Comfortable with meet preparation.</li><li>Supervise junior cook ,staff and dishwashers</li></ul>Qualifications:<ul><li>Proven experience as a chef with specialization in international or multicultural cuisine.</li><li>Culinary degree or equivalent formal training preferred.</li><li>Minimum [5] years of experience in a professional kitchen, preferably in upscale restaurants or hotels.</li><li>Strong knowledge of regional cooking methods, spices, and presentation styles.</li><li>Ability to manage a diverse kitchen team and work under pressure.</li><li>Excellent communication, time management, and organizational skills.</li><li>Passion for global culinary arts and hospitality.</li></ul>Preferred Experience (a plus):<ul><li>Experience in menu development for international-themed restaurants or global hotel chains.</li><li>Multilingual abilities (for communicating recipes or sourcing ingredients internationally).</li><li>Previous work or training experience abroad.</li><li>Preference for Immediate joiner </li></ul><ul><li>Compensation &amp; Benefits:</li><li>Salary: 1200-1400$</li><li>Project-related flights fully covered</li><li>Secure and well-maintained accommodation inside the AMISOM Green Zone</li><li>Access to dining, laundry, and uniforms</li><li>Paid scheduled vacation leave</li></ul>.Job Types: Full-time, PermanentPay: AED3,000.00 - AED4,000.00 per month

Chef/Kitchen Manager-International Cuisine

Kalapawai Cafe ~ Kailua

Kalapawai Cafe & Deli is looking to hire an kitchen manager to run our Kailua town location.
 
We are looking for a qualified manager to handle the daily actions of our busy lunch stop on the windward side. We are a busy breakfast and lunch spot. We do commuter style breakfasts (hand held breakfast), hot and cold sandwiches, soup and salads, poke bowls and bentos. Experience in fast food is a plus (long term). Speed and organization is very important.
 
Base pay $18 - $20 (based on experience) + $5 - $7/hr. extra from tips.
 
This is a full time position. You will be required to
 Manage and lead a team of 3 (yourself and two others)
 Work weekends and holidays if needed.
 Be the point of contact between BoH and FoH
 You will be the person to handle/cover all "call outs" for the morning crew.
 
Requirements/Responsibilities
 Requirements
 5+ Years restaurant kitchen experience
 2+ Years restaurant kitchen management
 Knowledge of various cooking methods, ingredients, and procedures
 Management skills
 Familiarity with industry’s best practices
 Leadership
 Creativity
 Hand-eye coordination
 Time-management skills
 Decision making
 Handles pressure
 Deals with uncertainty
 
Responsibilities
 Direct food preparation and collaborates with executive chef.
 Accept and put away deliveries.
 Produce high quality plates, including both design and taste.
 Oversee and supervises kitchen staff.
 Assist with menu planning, inventory, and management of supplies.
 Ensure that food is top quality and that kitchen is in good condition.
 Keep stations clean and complies with food safety standards.
 Offer suggestions and creative ideas that can improve upon the kitchen’s performance.
 Prepare food properly.
 Schedule staff shifts.
 Train new employees.
 Order food supplies.
 Monitor and maintains kitchen equipment.
 Solve problems that arise and seizes control of issues in the kitchen.
 
Special Instructions
 
Apply in person. Ask for Chef Jason any time after noon.
 
OR...
 
Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team.
 
ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Kitchen Manager - Up to $24/hr.

Marriott International

<div>Additional Information 
Job Number25162897 
Job CategoryFood and Beverage &amp; Culinary 
LocationMarriott Executive Apartments Navi Mumbai, D-33 TTC Area, Navi Mumbai, Maharashtra, India, 400705 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Manages the daily kitchen utility operations. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and associate satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul>
<ul><li>Assists with an effective dish room equipment repair and maintenance program.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.</li></ul>
<ul><li>Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria.</li></ul>
<ul><li>Ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.</li></ul>
<ul><li>Inspects food holding and transport equipment and maintains in working order.</li></ul>
<ul><li>Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Performs all duties of utility associates as necessary.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul>
<ul><li>Supervises dish room shift operations.</li></ul>
<ul><li>Knows and implements brand&rsquo;s Safety Standards.</li></ul> 
Providing and Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executives and peers as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers associates to provide excellent customer service.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Recruits, interviews, selects, hires, and promotes associates in the organization.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Supports a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
The world is a big place and Marriott Executive Apartments offers temporary housing that feels like home in the biggest and best cities for business travel across Europe, Asia, Latin America, Africa and the Middle East. Join the Marriott Executive Apartments team and help our guests adapt to a new locale and feel comfortable and cared for while living away from home. In joining Marriott Executive Apartments, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Assistant Kitchen Stewarding Manager

<div>Additional Information 
Job Number25163032 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe Meridien Dehradun Resort &amp; Spa, Santladevi Resorts Santla Devi Mandir Marg, Dehradun, India, India, 248141 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.</li></ul>
<ul><li>Investigates reports and follows-up on employee accidents.</li></ul>
<ul><li>Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).</li></ul>
<ul><li>Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Enforces proper cleaning routines for serviceware, equipment, floors, etc.</li></ul>
<ul><li>Enforces proper use and cleaning of all dish room machinery.</li></ul>
<ul><li>Ensures all food holding and transport equipment is in working order.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul> 
Leading Kitchen Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees.</li></ul>
<ul><li>Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Solicits employee feedback.</li></ul>
<ul><li>Understands the impact of department's operation on the overall property financial goals and objectives.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Recruits, interviews, selects, hires, and promotes employees in the organization.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<ul><li>Provides feedback to individuals based on observation of service behaviors.</li></ul>
<ul><li>Reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.</li></ul>
<ul><li>Participates in employee progressive discipline procedures.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

NAKED BBQ

RESTAURANT KITCHEN MANAGERWHO WE ARE:NakedQ currently operates 3 BBQ restaurants in the Phoenix, Arizona market. Additional locations and opportunities for growth are anticipated. Our mission is to be the very best BBQ restaurant in Arizona, serving authentic slow-smoked meats and traditional side dishes to our loyal and new guests in a fun, casual environment. NakedQ is an Equal Opportunity Employer. Qualified applicants are considered for employment without regard to race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, disability, sexual orientation, genetic information, veteran status or any other characteristic protected by state or federal law. LOOKING FOR CANDIDATES TO WORK BETWEEN OUR SCOTTSDALE AND GLENDALE BBQS!RESPONSIBILITIES:We are seeking an experienced restaurant kitchen manager to join our team. We are looking for candidates who are energetic and passionate about delivering an exceptional guest service experience. The assitant manager/meat slicer oversees daily operations for the designated restaurant and is responsible for developing a team that delivers an exceptional experience to our guests. The Kitchen Manager typically arrives at BBQ at 8AM and helps handles the pits, prep, planning for the day and caterings. Once we open for service, the primary responsibility is to work our cut tables, slicing and chopping our BBQ meats for customers as they order. They will also interact with guests, monitors and mentors employees, oversees food safety procedures, maximizes restaurant sales, maintains quality standards, conducts inventory and places orders. The BBQ slicers/cuttersimultaneously performs as a member of the team as needed and has competent kitchen skills to perform all roles in our BBQ. The ideal candidate has people, knife and life skills that will be used each day. Working the pits, prepping the menu items, cleanliness and cutting meat are parts of this role.REQUIREMENTS:Prior experience in fast paced restaurant is a requirement. Must be passionate about guest engagement and satisfaction, delivering high quality food, and maintaining a clean, safe, professional and welcoming environment. Must have kitchen skills to butcher, cook, prep various menu items. Track record of selection, training and development of personnel. Must be able to stand for 10 hours and work 40-50 hours per week, including weekends and holidays. Must be in good physical condition and possess good communication skills. Must be alert to guest, ownership, and staff needs. Must possess all documents required by state and federal law, and have and maintain a valid ServSafe Manager certification. This is a WORKING management role, not a clipboard only role.COMPENSATION:Salary: Hourly or Salary depending on availiblitiy and history. $50,000-$60,000 depending on experience. Affordable group medical coverage. Annual performance reviews.Job Type: Full-timePay: $50,000.00 - $60,000.00 per yearBenefits:<ul><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Assistant Manager and Meat Slicer

Search 10000+ Kitchen manager jobs near you this October. New roles added regularly across leading industries. Apply today.

10000 kitchen manager jobs NEAR_ME

Kitchen Manager

Central Kitchen Manager

Chef/Kitchen Manager-International Cuisine

Kitchen Manager - Up to $24/hr.

Assistant Kitchen Stewarding Manager

Assistant Kitchen Stewarding Manager

Assistant Manager and Meat Slicer