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Entry Level Kitchen Manager Jobs (NOW HIRING)

Dillons Grocery Store

Chinese Kitchen Lead

Hutchinson, KS · On-site

$728 - $831/wk

Problem-solving abilities and efficient time management Preferred Qualifications * Entry-level experience in kitchen management * High school diploma or equivalent Company Description Dillons, a part ...

The Chop House

Kitchen Manager

Kodak, TN

Career growth plans from entry-level up to General Manager Come grow with us! Welcome to The Chop House. We are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for ...

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Entry Level Kitchen Manager information

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$22.5K

$51.7K

$75K

How much do entry level kitchen manager jobs pay per year?

As of Jul 21, 2026, the average yearly pay for entry level kitchen manager in the United States is $51,697.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,000.00 and $62,500.00 per year, depending on experience, location, and employer.

What are some common challenges faced by an Entry Level Kitchen Manager and how can they be addressed?

As an Entry Level Kitchen Manager, one of the most common challenges is balancing the demands of managing kitchen staff while ensuring food quality and consistency during busy service hours. Additionally, learning to handle inventory, ordering supplies efficiently, and adhering to food safety regulations can be overwhelming at first. Building strong communication skills, staying organized with checklists, and seeking feedback from experienced team members can help address these challenges and foster a positive kitchen environment.

What is the difference between Entry Level Kitchen Manager vs Line Cook?

AspectEntry Level Kitchen ManagerLine Cook
CredentialsBasic food safety certification, some management trainingFood safety certification, culinary training
Work EnvironmentSupervisory role overseeing kitchen operationsHands-on cooking in a fast-paced kitchen
Employer UsageRestaurants, cafeterias, catering servicesRestaurants, hotels, catering
Search IntentManagement responsibilities, career progressionCooking skills, kitchen experience

The Entry Level Kitchen Manager typically oversees kitchen operations, staff, and ensures quality standards, requiring some management training. In contrast, a Line Cook focuses on preparing food and executing dishes under supervision. While both roles work in similar environments, the manager has a broader scope of responsibilities related to supervision and coordination, making the roles distinct yet interconnected in the restaurant industry.

What are the key skills and qualifications needed to thrive as an Entry Level Kitchen Manager, and why are they important?

To thrive as an Entry Level Kitchen Manager, you need a basic understanding of food safety, kitchen operations, and inventory management, often supported by a high school diploma and food handler certification. Familiarity with point-of-sale (POS) systems, scheduling software, and kitchen equipment is typically required. Strong organizational skills, leadership, and effective communication help you manage staff and ensure smooth kitchen workflow. These skills and qualities are vital for maintaining food quality, safety standards, and efficient team performance in a busy kitchen environment.

What does an Entry Level Kitchen Manager do?

An Entry Level Kitchen Manager assists in overseeing the daily operations of a restaurant kitchen, including supervising staff, ensuring food quality and safety, and managing inventory. They help coordinate food preparation, maintain cleanliness, and follow health regulations. This role is often a stepping stone for those looking to advance to higher management positions in the culinary industry.
What cities are hiring for Entry Level Kitchen Manager jobs? Cities with the most Entry Level Kitchen Manager job openings:
What are the most commonly searched types of Kitchen Manager jobs? The most popular types of Kitchen Manager jobs are:
Entry Level Kitchen Manager jobs near you
Ponderosa Kitchen Manager/Chef

Ponderosa Kitchen Manager/Chef

Mount Hermon Association, Inc

Mount Hermon, CA • On-site

$19.50 - $28.75/hr

Other

Re-posted 4 days ago

Job description

General Qualifications:
The Ponderosa Lodge ("PL") Kitchen Manager/Chef is a Ministerial position. Ministerialstaff render their work, stewardship, relationships and behavior as evidence of being followers of Jesus Christ while embracing and affirming Mount Hermon Association, Inc.'s ("MHA") Christian mission, vision, beliefs, culture code and standards of conduct. They are responsible for defining, cultivating and leading MHA's Christian community, conference programs and retreats. All staff are expected to join gatherings, which includes prayer, worship, and Bible-centered teaching.
Position Objective:
The PL Kitchen Manager is responsible for all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep in a manner consistent with MHA's mission, vision, beliefs, culture code and standards of conduct.
Key Job Accountabilities:
  • Oversee all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep.
  • Recruit, train, schedule, supervise and continually monitor food service staff.
  • Reports and works closely with direct supervisor and MHA management in support of the Food Service Department vision.

• Create recipes & review menus and group information to provide production sheets for all areas and communicate order needs in a timely and accurate manner.
  • Monitor cost per meal, supplies, and labor vs. budget.
  • In cooperation with the hosts and custodial department, ensure the dining room is in a set, clean and sanitary state for each meal.
  • Supervise and coordinate clean up duties with Summer Staff and Guest Groups.

• Communicate with department supervisors & MHA management supporting the Food Service Department vision by achieving operational, financial & guest experience goals.
  • Enforce and ensure service staff are appropriately dressed and prepared.
  • Periodically train staff in injury and illness prevention plans per standards.
  • Respond to emergencies as needed and report suspected food borne illness to Health Services.
  • Coordinate maintenance, repair, and deep cleaning with maintenance and custodial.

• Document food consumption and leftovers and donations; direct utilization of food surpluses and leftovers.
• Manage kitchen staff by communicating expectations, providing training, team meetings, staff coaching, staff reviews and evaluating performance goals and engages in departmental spiritual formation.
  • Enforce & train health and safety codes and procedures as well as building security, and proper care and treatment of facilities.
  • Other duties as assigned by management.

Supervisory Responsibilities:
  • All PL food service staff including but not limited to, p/t cooks, p/t dishwashers, volunteers.

Education/Certifications/Licenses:
  • Culinary education preferred or comparable work experience.
  • Serve Safe Certified.

Work Experience:
  • Minimum 3 years' experience supervising food service staff.
  • Minimum 3 years of culinary or cooking experience.
  • Minimum 1 year of Kitchen Management preferred.
  • Christian Ministry or Volunteer experience preferred.

Knowledge, Skills and Abilities:
  • Must possess excellent communication, problem solving and organizational skills.
  • Must be able to cook and prepare a variety of foods in a timely, clean and sanitary manner.
  • Demonstrated ability to produce delicious and appetizing meals in large quantities.
  • Excellent knife skills required.
  • Able to use and supervise dishwashing & kitchen cleaning tasks.
  • Ability to be pleasant and courteous with people while under stress.
  • Professional demeanor, sense of humor, adaptable, flexible, self-motivated.
  • Ability to take directions and follow procedures.
  • Demonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality.
  • Working knowledge of menu and recipe development, presentation, portion control and costing.
  • Ability to effectively manage a dynamic, part-time, entry-level work force.
  • Cooperative spirit and desire to learn and improve.
  • Ability to work independently.
  • Ability to use MS Excel and Word, skilled in food service math.

• Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must.
Physical Demands:
  • Ability to lift and carry at least 50 lbs.
  • Ability to stand and move around most of the workday.
  • Ability to work in hot and cold environments.
  • Requires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks.
  • Ability to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects.

Additional Requirements:
  • Ability to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule.
  • Must have a clean driving record of at least three years and agree to and comply with MHA's employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.
  • Adherence to the basic principles as expressed in MHA's Mission, Vision, Culture Code and Standards of Conduct.
  • Adherence to company dress code and professional standards for personal grooming and appearance.
  • Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.

Education/Certifications/Licenses:
  • Culinary education preferred or comparable work experience.
  • Serve Safe Certified.

Work Experience:
  • Minimum 5 years' experience leading in large quantity food service, catering and or restaurant services.
  • Minimum 3 years' experience supervising food service staff.
  • Minimum 3 years of culinary or cooking experience.
  • Minimum 1 year of Kitchen Management preferred.
  • Christian Ministry or Volunteer experience preferred.

Knowledge, Skills and Abilities:
  • Must possess excellent communication, problem solving and organizational skills.
  • Must be able to cook and prepare a variety of foods in a timely, clean and sanitary manner.
  • Demonstrated ability to produce delicious and appetizing meals in large quantities.
  • Excellent knife skills required.
  • Able to use and supervise dishwashing & kitchen cleaning tasks.
  • Ability to be pleasant and courteous with people while under stress.
  • Professional demeanor, sense of humor, adaptable, flexible, self-motivated.
  • Ability to take directions and follow procedures.
  • Demonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality.
  • Working knowledge of menu and recipe development, presentation, portion control and costing.
  • Ability to effectively manage a dynamic, part-time, entry-level work force.
  • Cooperative spirit and desire to learn and improve.
  • Ability to work independently.
  • Ability to use MS Excel and Word, skilled in food service math.
  • Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must.

Physical Demands:
  • Ability to lift and carry at least 50 lbs.
  • Ability to stand and move around most of the workday.
  • Ability to work in hot and cold environments.
  • Requires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks.
  • Ability to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects.

Additional Requirements:
  • Ability to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule.
  • Must have a clean driving record of at least three years and agree to and comply with MHA's employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.
  • Adherence to the basic principles as expressed in MHA's Mission, Vision, Culture Code and Standards of Conduct.
  • Adherence to company dress code and professional standards for personal grooming and appearance.
  • Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.

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