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Evening Kitchen Jobs (NOW HIRING)

Chick-Fil-A

Evening Kitchen Shift Leader

Hixson, TN · On-site

$17/hr

Previous restaurant/kitchen experience * Previous leadership role in kitchen is preferred, but not required * Able to multi-task and lead groups to accomplishing main goals and meeting standards

Culver's

Evening Kitchen Crew Member

Ashwaubenon, WI · On-site

$15 - $15.50/hr

In our kitchen, the details matter. These are the talented people who ensure every meal we serve is a masterpiece. We offer: Competitive wages On the job training Free Uniforms - including shoes Meal ...

Chick-Fil-A

Evening Kitchen Team Member

Barrington, NJ · On-site

$15.90 - $18.25/hr

Your support in Kitchen will be essential to our restaurant in continuing to be "remarkable". Your Impact * Work in high performance teams in multiple areas * Provide unforgettable hospitality within ...

Culver's

Evening Kitchen Crew Member

Green Bay, WI · On-site

$15 - $15.50/hr

In our kitchen, the details matter. These are the talented people who ensure every meal we serve is a masterpiece. We offer: · Competitive wages · On the job training · Free Uniforms - including ...

Chick-fil-A

Evening Kitchen Team Member

Wyoming, MI

$16/hr

... kitchen staffs • Carrying out instructions given by the leadership team and Operator • Modeling the Restaurant's Core Values and mission in all activities Qualifications & Requirements • ...

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All JobsEvening Kitchen Jobs

Evening Kitchen information

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How much do evening kitchen jobs pay per hour?

As of Jun 10, 2026, the average hourly pay for evening kitchen in the United States is $15.41, according to ZipRecruiter salary data. Most workers in this role earn between $13.46 and $16.59 per hour, depending on experience, location, and employer.

What is the difference between Evening Kitchen vs Line Cook?

AspectEvening KitchenLine Cook
CredentialsFood handler permits, culinary trainingFood handler permits, culinary training
Work EnvironmentKitchen during evening hours, often in restaurants or hotelsKitchen during various shifts, in restaurants, hotels, or catering
Employer & IndustryRestaurants, hotels, catering servicesRestaurants, hotels, catering services
Common Search/ComparisonYesYes

Both Evening Kitchen and Line Cook roles require culinary skills and food safety certifications. The main difference lies in the shift timing, with Evening Kitchen primarily working evening hours, while Line Cooks may work various shifts. Both roles are integral to kitchen operations in similar industries, making them common points of comparison for job seekers.

More about Evening Kitchen jobs
What cities are hiring for Evening Kitchen jobs? Cities with the most Evening Kitchen job openings:
What are the most commonly searched types of Kitchen jobs? The most popular types of Kitchen jobs are:
What states have the most Evening Kitchen jobs? States with the most job openings for Evening Kitchen jobs include:
What job categories do people searching Evening Kitchen jobs look for? The top searched job categories for Evening Kitchen jobs are:
Evening Kitchen jobs near you
PM Kitchen Supervisor

PM Kitchen Supervisor

Driftwood Hospitality Management

Park City, UT • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 4 days ago

Job description

PM Kitchen Supervisor
Position summary
The PM Kitchen Supervisor oversees evening kitchen operations to ensure high-quality food, safe and efficient workflows, and an excellent guest experience. This role leads the line during dinner service, coordinates prep and production, enforces food safety and sanitation standards, and supports training and development of the evening culinary team.
Key responsibilities
  • Lead nightly service: manage expo, ticket flow, station pacing, and plating standards; jump on the line as needed to maintain speed and quality.
  • Staff leadership: assign stations, conduct pre-shift briefs, provide on-the-spot coaching, and support performance management with the Chef/Kitchen Manager.
  • Quality control: uphold recipes, portioning, presentation, and temperature standards; taste and verify dishes throughout service.
  • Prep and production: review par levels, prioritize evening prep, and set up for next-day AM shift; complete closing checklists.
  • Safety and compliance: enforce HACCP, local health code, allergen protocols, knife and equipment safety; maintain sanitation logs.
  • Inventory and waste: track usage, monitor yields, minimize waste and over-production; assist with ordering and receiving for PM needs.
  • Communication and coordination: liaise with Front of House on coursing, allergies, and special requests; escalate maintenance or supply issues.
  • Training: onboard new cooks, cross-train stations, and reinforce SOPs and recipe adherence.
  • Admin tasks: complete line checks, temperature logs, cleaning schedules, and end-of-shift reports; support scheduling inputs for PM coverage.
  • Standards and culture: model hospitality, teamwork, and calm service under pressure.

Qualifications
  • 2-4 years kitchen experience with at least 1 year in a lead, sous, or supervisory role; hotel or high-volume restaurant experience preferred.
  • Strong line proficiency on grill, sauté, and fry; confident at expo and ticket management.
  • Working knowledge of HACCP, allergen management, and health department standards.
  • Ability to train, coach, and give clear feedback; bilingual a plus.
  • Comfortable with basic inventory, prep planning, and waste reduction practices.
  • Tech: familiarity with POS/KDS, digital temp logging, and recipe systems.
  • Certifications: Food Handler/Manager certification (or ability to obtain within 30 days).

Physical and schedule requirements
  • Evening, weekends, and holidays required; typical shift: afternoon through close.
  • Stand/walk for extended periods; lift/carry up to 50 lbs; exposure to heat and cold.
  • Frequent bending, reaching, and use of kitchen equipment and knives.

Performance indicators
  • Ticket times within target; guest satisfaction scores/compliments.
  • Food cost and waste within budget; accurate logs and compliance scores.
  • Team retention, training completion, and cross-station coverage.
  • Health inspection results and internal audit compliance.

Compensation and benefits
  • Classification: Non-exempt
  • Benefits: [medical/dental/vision], sick & vacation time, meals, uniforms, tuition/training, Marriott/Sheraton discounted room night as well as Driftwood discounted room rates, 401K, disability insurance, employee assistance program, shared ski passes, etc. And a great working environment.

Reporting structure
  • Reports to: Executive Chef .
  • Supervises: PM line cooks, prep cooks, dishwashers during evening shift.

EEO statement
  • Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

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