Kitchen Manager

Here’s the Kitchen Manager version. This one should still be selective, but unlike the Restaurant Manager and Executive Chef ads, it should clearly attract strong #2 culinary leaders who are ready for more responsibility.

Kitchen Manager – Scratch Kitchen

$25–$29/hour + Overtime | Typically $75K+ Annual Earnings

We are seeking a hands-on Kitchen Manager with strong full-service scratch-kitchen experience who is ready to take on greater responsibility and grow toward an Executive Chef role. This is an hourly leadership position averaging approximately 50 hours per week, with overtime paid after 40 hours. The right candidate will work closely with the Executive Chef and will be responsible for running the kitchen approximately two days each week while the Executive Chef is off.

What We’re Looking For

• 2+ years of Kitchen Manager, Executive Sous Chef, Sous Chef, or comparable culinary leadership experience
• Current or recent full-service scratch-kitchen experience
• Background in upscale casual, polished casual, steakhouse, or comparable high-volume restaurant environments
• Stable work history with demonstrated progression
• Strong knowledge of food cost, labor, inventory, ordering, and scheduling
• Comfortable working hands-on during service
• Proven ability to train, coach, and develop cooks
• Professional, dependable, and interested in growing into an Executive Chef role

Candidates coming primarily from hotels, resorts, banquet operations, institutional dining, corporate dining, healthcare, or senior living will generally not align unless they also have strong recent full-service restaurant experience.

The Role

• Help lead a scratch kitchen and BOH team of approximately 15–20 employees
• Run the kitchen approximately two days per week in the Executive Chef’s absence
• Work expo and support the line during service
• Train and develop culinary team members
• Assist with scheduling, ordering, inventory, food cost, and labor management
• Maintain strong food quality, cleanliness, sanitation, and safety standards
• Help build an accountable, positive kitchen culture

Compensation & Growth

• $25–$29/hour
• Approximately 50 hours per week
• Overtime paid after 40 hours
• Typical annual earnings of approximately $75,000+, depending on hourly rate and hours worked
• Medical benefits
• Paid time off
• Structured leadership training
• Clear Executive Chef development path
• Strong internal promotion culture

The company continues to open new restaurants each year and provides strong advancement opportunities for high-performing culinary leaders.

If you’re already capable of helping run a kitchen but haven’t yet been given the opportunity to become an Executive Chef, this could be the right next step.

Apply today to learn more.