restaurant kitchen manager

Tia Juanita's Fish Camp

<div><p>```</p><p><b>
Urgent Kitchen Manager Needed at Tia Juanita's Fish Camp!</b></p><p>
Are you ready to lead a dynamic kitchen team in a fun and loving environment? Do you thrive in a fast-paced setting where creativity and passion meet delicious food? If so, Tia Juanita's Fish Camp is the place for you!</p><p>
Join our vibrant team at Tia Juanita's Fish Camp, where we blend the flavors of Mexican and Cajun cuisine. As our <b>highly skilled Kitchen Manager</b>, you will play a crucial role in delivering exceptional dining experiences while developing your culinary leadership skills. Enjoy the perks of working in a supportive atmosphere that values your contributions and creativity.</p><p><b>
Key Responsibilities:</b></p><ul><li>
Oversee daily kitchen operations, ensuring quality and efficiency.</li><li>
Lead, train, and motivate a talented kitchen staff.</li><li>
Maintain a clean and safe working environment.</li><li>
Collaborate with management to create exciting menu items.</li></ul><p><b>
Qualifications:</b></p><ul><li>
Proven experience in a kitchen management role.</li><li>
Strong leadership and communication skills.</li><li>
Ability to thrive in a fast-paced environment.</li><li>
Passion for food and culinary creativity.</li></ul><p><b>
Why Join Us?</b></p><ul><li>
Be part of a growing restaurant chain with deep community roots.</li><li>
Work in a fun, enthusiastic atmosphere with a supportive team.</li><li>
Opportunity to enhance your culinary management skills.</li><li>
Enjoy a delicious menu and the chance to innovate.</li></ul><p>
Location: Tyler Fish Camp 7011 S Broadway Ave, Tyler, TX 75703, USA</p><p>
If you're motivated to make a difference in the kitchen, apply today and become a part of our family at Tia Juanita's Fish Camp!</p><p>
```</p><p>
About our<br>
Restaurant<br>
\If you're looking for a taste of Mexican food spiced up with Cajun cuisine, then you might find yourself ready to be seated with a big menu at the whimsical wood-paneled eatery known as Tia Juanita's Fish Camp.<br>
The Southeast Texas restaurant chain started in April 2014 in Beaumont and was opened by Owner Ricky Martinez. The restaurant was named after his T&iacute;a Juanita &mdash; his Aunt Juanita. Martinez told The Enterprise that his Aunt Juanita was married to a disabled World War II Veteran who was shot in France. He remembers his uncle spent a lot of time fishing while his aunt spent a lot of time cooking fish.<br>
The couple raised Martinez's mother in West Texas, which fostered the close relationship that cooked up between him and his aunt and uncle. Martinez was born in Stanford, where his aunt later lived. He eventually moved to East Texas before he ultimately moved Southeast about 15 years ago.
<br>
The move to Texas was prompted when he was recruited to be a general manager of a restaurant in 2007. Today, the restaurant that began with a name rooted in his family history continues to grow in popularity with the community in multiple locations...\</p><p>
Pay: $48000.00 - $60000.00 / year</p><p>
Pay:</p><ul><li>
Bonus pay</li></ul><p>
Benefits:</p><ul><li>
Health insurance</li><li>
Dental insurance</li><li>
Vision insurance</li><li>
Paid time off</li><li>
Life insurance</li><li>
Disability insurance</li><li>
Employee discount</li><li>
Paid training</li></ul><p>
Job Type: fulltime, parttime</p><p>
Education: No education required</p><p>
Work location: On-site</p></div>

Kitchen Manager

SANTA LOS OLIVOS INC

<div><p><b>Panini Kabob Grill - Kitchen Manager ($75K Starting)</b></p><br>
<p></p><br>
<p>You know a million synonyms for the word 'slice'. As a cook, you are good with knives and every food item known to man. But you are even better with a team beside you, as you know the importance of teamwork. Our cooks know how to bring order to chaos and awesome to the table, with the level of exquisiteness that our guests expect.</p>
<p>Position Summary:</p><br>
<p>The kitchen is responsible for the overall operations of the back-of-house BOH and kitchen area of a restaurant. Kitchen managers purchase food and stock and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that Panini Kabob Grill standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.</p><br>
<p></p><br>
<p>Requirements:</p><br>
<ul><li>Must have 2+ years of kitchen management experience in a full-service, moderate to high-volume restaurant.</li><li>
Solid track record of success in previous assignments demonstrating upward career tracking.</li><li>
Culinary school background is a plus.</li><li>
The ability to speak and understand Spanish is a plus.</li><li>
Ability to work ten-hour-plus shifts with the ability to stand, sit, or walk for extended periods of time.</li><li>
Ability to grasp, lift, and/or carry up to 50 lbs as needed.</li><li>
Finger/hand dexterity to operate kitchen machinery, knives, etc.</li><li>
Ability to withstand changes in temperature, occasional smoke, steam, and heat, and work in a confined area.</li><li>
Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation and preparation.</li></ul>
<p>We offer:</p>
<ul><li>Benefits (Medical, Dental, Vision)</li><li>
Career growth potential we promote from within!</li><li>
Employee Meal Benefits</li><li>
and so much more!</li></ul>
<p>Please apply online today. Qualified candidates will be contacted for an interview.</p><br>
<p></p><br>
<p>PKG is an Equal Opportunity Employer.</p></div>

Panini Kabob Grill - Kitchen Manager ($75K Starting)

AEG Consulting

<p>We are currently seeking a Kitchen Operations Manager for one of our reputable client who can lead our kitchen team, streamline operations, and ensure the highest standards of quality and efficiency.</p><p><b>Location:</b> Karachi</p><p><b>Key Responsibilities:</b></p><ul><li>Lead and manage day‑to‑day kitchen operations</li><li>Supervise kitchen staff, including hiring, training, scheduling, and performance reviews</li><li>Ensure high standards of food quality, presentation, and consistency.</li></ul><p><b>Key Requirements:</b></p><ul><li>Proven experience in kitchen or restaurant operations management</li><li>Ability to handle high-volume operations (2,500+ orders/day)</li><li>Strong leadership and team management skills</li><li>Knowledge of food safety, hygiene, and inventory control</li><li>Result-oriented with a focus on quality and efficiency</li></ul><p>This is an excellent opportunity to join a growing organization and lead large-scale kitchen operations in a fast-paced environment.</p><p>Pay: Rs150,000.00 - Rs180,000.00 per month</p><p>Work Location: In person</p>

Kitchen Operations Manager

Quaintance-Weaver Restaurants & Hotels

<div><div><b>Kitchen Manager / Sous Chef</b></div>
<div>Location: Green Valley Grill, Greensboro, North Carolina</div>
<div>Hours: Full Time</div>
<div></div><div>Green Valley Grill is looking for a friendly and energetic <b>Kitchen Manager </b>to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. To deliver the type of outstanding experience we provide our guests, we need remarkable individuals who are committed to making a difference.</div>
<div></div><div><div><div>Our common objective is articulated in our mission, which, in summary, is to be of genuine service to our guests, fellow staff members, owners, and the Earth and her people. To find out more about working with us, click here.</div>
</div>
</div><div></div><div>What are the responsibilities of a Kitchen Manager / Sous Chef?</div>
<ul><li>Communicate clearly and perform consistently while using the mission and values of the organization as your boss
</li><li>Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishes and great moral) and is broken down consistently following our systems</li>
<li>Be both a fantastic cook and chef, showing that you are able to one day work a station on the line during a shift with the same energy and interest as creating exciting specials
</li><li>Act as a coach and mentor to fellow colleagues creating a safe, fair work environment</li>
<li>Ensure that all orders are read and communicated efficiently making sure to effectively integrating the needs from multiple departments and service team members</li>
<li>Lead a team that will prepare a execute food quickly and consistently by following our established systems</li>
<li>Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members</li>
<li>Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage.</li>
<li>Create an environment where leaders are prompted to further develop their skills in order to grow</li>
<li>Make sure that all staff members are being involved in all staff members meetings and education opportunities
</li></ul><div></div><div>What skills and experience are desired for a Kitchen Manager / Sous Chef?</div>
<ul><li>5 plus years&rsquo; experience in kitchen leadership in a full-service, moderate to high volume restaurant</li>
<li>Strong leadership skills</li>
<li>Great interpersonal and communication skills</li>
<li>Desire to work in a fast paced, enthusiastic environment</li>
<li>Culinary school background is a plus
</li>
</ul><div></div><div><div>Benefits? Yes.</div>
<ul><li>Employee Stock Ownership Plan (ESOP)</li>
<li>Health, dental and vision insurance</li>
<li>Voluntary Life Insurance</li>
<li>401K</li>
<li>Paid annual leave (vacation, sick, personal, etc.)</li>
<li>Family medical leave and domestic partner benefits</li>
<li>Industry related continuing education and frame of reference opportunities</li></ul></div></div>

Kitchen Manager / Sous Chef, Green Valley Grill

Bosselman Enterprises

<div>Overview:
<p>
Salary: $50,000 - $60,000 Annually DEQ</p><p></p><p><br>
The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, inventory management, preparation, food safety, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control.</p><p></p><p><br>
Bosselman has many benefits to offer you that you will not find anywhere else like:</p><br>
<div></div><ul><li>
Paid vacation</li><li>
401K and matching contributions</li><li>
Health, dental and vision insurance</li><li>
Short and long term disability insurance</li><li>
Life insurance</li><li>
A clearly defined path for growth</li><li>
On-demand pay with PayActiv (access to earned but not yet paid wages)</li><li>
And much more!</li></ul><div><b>
Bosselman offers on-demand pay (access to earned but not yet paid wages) through:</b></div><br>
<div></div>
Responsibilities:
<ul><li>Hires, onboard, orients, trains, supervises, completes daily missed punches, and annual reviews, approves payroll and motivates Team Members.</li><li>
Effectively manages employee-relations issues, including utilization of corrective action measures where necessary.</li><li>
Trains Team Members on clear expectations of kitchen conduct and service.</li><li>
Assures the kitchen is operating to company expectations with regard to operational processes and procedures by setting the standard for excellence in the restaurant.</li><li>
Checks and maintains proper food holding and refrigeration temperature control points.</li><li>
Directs safety program for accident prevention and manages employee injury/illness reporting; provides safety training in first aid, lifting, carrying, handling hazardous material, and equipment.</li><li>
Coordinates all maintenance issues with General Manager and arranges for preventive maintenance or repair on restaurant equipment and kitchen as necessary.</li><li>
Monitors and implements janitorial and sanitation standards, which includes cleaning of the entire kitchen; responsible for maintaining appropriate cleaning schedules for the entire kitchen: floors, mats, walls, hoods, ceiling, other equipment and food storage areas.</li><li>
Preserves the integrity and value of food by overseeing all kitchen Team Members handling and preparation and through proper ordering, rotation, and defrosting procedures.</li><li>
Monitors food preparation along with ensuring the freshness of the food to only serve quality food.</li><li>
Ensures kitchen Team Members have the tools necessary to perform their jobs.</li><li>
Conducts regular departmental meetings.</li><li>
Ensures daily sidework is completed by staff and verified by management before end of shift.</li><li>
Reports for work in a timely manner when scheduled.</li></ul><p></p><p><b><br>
Financial Responsibilities:</b></p><ul><li>
Conduct monthly food inventory and utilize reporting within inventory software to correct variance issues and report them to General Manager.
</li><li>Implements strategies to exceed budgetary expectations regarding operational costs.</li><li>
Manages salary/wage administration meeting for budgeted labor as required by anticipated business activity while ensuring that all positions are staffed as needed and effectively manages labor cost, including food, beverage and labor objectives are met.</li></ul><p></p><p><b><br>
Additional Job Duties:</b></p><ul><li>
Assists in other duties, as assigned.</li></ul><p></p><p><b><br>
Supervisory Responsibilities:</b></p><ul><li>
Directly supervises 15 or more employees.</li></ul>
Qualifications:
<p><b>
Education, Experience and Job Qualifications (include certs or licenses needed):</b></p><ul><li>
Three to six years of high volume restaurant experience.</li><li>
One to two years of management experience.</li><li>
Serv-Safe Certified.</li></ul><div></div><div><b><br>
Minimum Qualifications:</b></div><ul><li>
Strong culinary aptitude from work and/or educational experiences.</li><li>
Strong adherence to designated specs, recipes, and procedures.</li><li>
Must be highly motivated, organized and able to handle multiple priorities while meeting deadlines.</li><li>
Must be able to operate under minimal supervision.</li><li>
Strong attention to detail.</li><li>
Must conduct self in a professional and respectful manner at all times.</li><li>
Must possess a positive, enthusiastic attitude.</li><li>
Must be flexible with the ability to adapt to change when required.</li><li>
Strong interpersonal communication skills.</li><li>
Maintains confidentiality of all trade secrets, including recipes, policies and procedures.</li><li>
Must be well groomed and properly attired.</li><li>
Must work a minimum of 50 hours per week.</li><li>
Must be able to work special events, holidays, and weekends.</li><li>
Must have reliable transportation and phone.</li><li>
Must be able to communicate in English. &ndash; IF APPLICABLE</li><li>
Able and willing to work cooperatively with other team members.</li></ul><p></p><p><b><br>
Physical Requirements:</b> The physical demands described here are representative of those that must be met by the Kitchen Manager to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company.</p><br>
<p></p><ul><li>
The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.</li></ul></div>

Kitchen Manager - Thunder Road Grill

Le Pain Quotidien

<div><p>Le Pain Quotidien means the daily bread. And to us, that means everything. It&rsquo;s much more than mere sustenance; it&rsquo;s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows.</p><p></p><p>
Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across two concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition.</p><p></p><p><b>
Job Description</b></p><p><b>
Responsibilities</b></p><ul><li><p>
Lead kitchen team in the preparation and execution of all menu items</p></li><li><p>
Maintain full knowledge of menu items, including proper storage and preparation</p></li><li><p>
Ensure completion of food safety checklists to ensure proper food handling</p></li><li><p>
Manage labor deployment and ensure hourly labor is within parameters of set labor budget</p></li><li><p>
Maintain and manage food cost within the restaurant</p></li><li><p>
Monitor and maintain proper food par levels and use prep sheets to prepare correct levels of food</p></li><li><p>
Assist General Manager in completing inventory</p></li><li><p>
Handle any team member situations with genuine empathy and elevate to the General Manager as necessary</p></li><li><p>
Complete all opening, mid, and closing procedures; direct kitchen team to ensure completion of all daily checklist and side work assignments</p></li><li><p>
Partners with General Manager to recruit, interview, hire, train, and retain a kitchen team</p></li><li><p>
Keep all areas of the restaurant clean and organized by following cleaning checklists</p></li><li><p>
Monitor kitchen equipment and ensure it is kept in good repair</p></li></ul><p><b><br>
Qualifications</b></p><ul><li><p>
6 to 12 months of related restaurant experience or training</p></li><li><p>
Food Handler&rsquo;s Certification or ability to acquire
</p></li><li><p>Flexibility in schedule is highly preferred but not required</p></li><li><p>
General administrative and computer skills strongly preferred</p></li><li><p>
Ability to speak, read, and understand the primary language(s) of the work location</p></li></ul><p><b><br>
Benefits</b></p><ul><li><p>
Enrollment in Company-contributed health coverage plan</p></li><li><p>
Accrued Paid Time Off</p></li><li><p>
401k with up to 4% match after ninety days (90) of employment</p></li><li><p>
Pre-tax commuter benefits (in applicable States)</p></li><li><p>
Team member discounts at all our brands</p></li></ul><p></p><div><div><div><div><div><div><div><p>
The hourly pay range (plus tips, when eligible) is:</p></div></div></div></div></div></div></div>
$18.00 - $25.00<p></p><p><i>
Convive Brands is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Convive Brands celebrates diversity and is committed to creating an inclusive environment for all employees.</i></p></div>

<p><b>WORK LOCATION: DOHA, QATAR</b></p><p><b>CV to be submitted with the photo attached is mandatory.</b></p><p>We are looking for an experienced and results-driven <b>restaurant manager</b> with a <b>hotelier background</b> and strong skills in <b>sales, business development, and guest relations</b>.</p><p><b>Job Title:</b> Restaurant Manager</p><p><b>Responsibilities:</b></p><p><b>1. Operational Management</b></p><ul><li>Oversee daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient service.</li><li>Maintain hygiene, safety, and quality standards as per company and local regulations.</li><li>Coordinate with kitchen and service teams to deliver consistent guest experiences.</li><li>Manage stock levels and supplier coordination to ensure timely availability of food and beverage items while minimizing wastage.</li></ul><p><b>2. Sales &amp; Business Development</b></p><ul><li>Take full ownership of <b>restaurant sales and revenue growth</b>.</li><li><b>Identify and secure new business opportunities</b> such as private events, group bookings, and partnerships with hotels, corporate clients, and travel operators.</li><li>Actively <b>network and build relationships</b> to generate repeat and referral business.</li><li>Plan and execute <b>promotions, collaborations, and special events</b> to increase footfall and visibility.</li><li>Monitor sales performance and prepare reports for management review.</li></ul><p><b>3. Staff Leadership &amp; Development</b></p><ul><li>Recruit, train, and supervise restaurant staff to maintain service excellence.</li><li>Develop duty rosters and manage staffing levels efficiently.</li><li>Conduct regular briefings, training, and evaluations to enhance performance and motivation.</li><li>Build a strong team culture based on accountability, respect, and continuous improvement.</li></ul><p><b>4. Customer Experience Management</b></p><ul><li>Lead by example in delivering outstanding guest service.</li><li>Handle guest complaints and feedback promptly and professionally.</li><li>Maintain a welcoming and organized dining environment that enhances the overall guest experience.</li></ul><p><b>5. Financial &amp; Administrative Oversight</b></p><ul><li>Monitor restaurant P&amp;L performance and manage expenses to achieve financial targets.</li><li>Assist in preparing budgets and sales forecasts.</li><li>Implement cost control measures without compromising service quality.</li><li>Ensure accurate cash handling, billing, and recordkeeping.</li></ul><p><b>6. Collaboration &amp; Reporting</b></p><ul><li>Coordinate closely with the kitchen, accounts, and HR teams to align operational and business goals.</li><li>Communicate updates, feedback, and improvement plans regularly to management.</li><li>Represent the restaurant in meetings and external engagements when required.</li></ul><p><b>Preferred Skills &amp; Experience:</b></p><ul><li>Minimum <b>10 plus years of experience</b> in restaurant or hotel operations, with at least 2 years in a managerial position.</li><li>Proven record in <b>sales and business generation</b> within the hospitality sector.</li><li>Strong understanding of <b>guest service standards and fine dining operations</b>.</li><li>Knowledge of <b>HACCP or FAS food safety standards</b>.</li><li>Excellent communication, leadership, and interpersonal skills.</li><li>Proficiency in <b>POS systems</b> and <b>MS Office</b> (Excel, Word, Outlook).</li><li>Analytical mindset with strong problem-solving and decision-making abilities.</li></ul><p>Job Types: Full-time, Permanent</p><p>Pay: Up to QAR5,000.00 per month</p><p>Work Location: In person</p>

Restaurant Manager

Search 10000+ Restaurant kitchen manager jobs near you this April. New roles added regularly across leading industries. Apply today.

10000 restaurant kitchen manager jobs Near Me

Kitchen Manager

Panini Kabob Grill - Kitchen Manager ($75K Starting)

Kitchen Operations Manager

Kitchen Manager / Sous Chef, Green Valley Grill

Kitchen Manager - Thunder Road Grill

Kitchen Manager

Restaurant Manager