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Full Time Kitchen Manager Jobs in Indiana (NOW HIRING)

Canteen Services

Kitchen Manager

Connersville, IN

$22/hr

Tigg's Canteen Services is looking to hire a Permanent Full-Time Kitchen Manager for Fayette County Jail in Connersville IN . We offer a competitive wage and benefit package including: * Pay starting ...

Canteen Services

Kitchen Manager

Connersville, IN · On-site

$22/hr

Tigg's Canteen Services is looking to hire a Permanent Full-Time Kitchen Manager for Fayette County Jail in Connersville IN . We offer a competitive wage and benefit package including: * Pay starting ...

Mintex Technology

Kitchen Manager

Noblesville, IN · On-site

$65K/yr

Noblesville, IN Duration: Full-Time | Permanent Salary: $65,000/Annual About the Role We are seeking an experienced and motivated Kitchen Manager to oversee our back-of-house operations in Lexington ...

Redd Hospitality

Kitchen Manager

Valparaiso, IN

Overview We are seeking a passionate and experienced Executive Kitchen Manager to lead our culinary ... Job Type: Full-time Benefits: * Dental insurance * Health insurance * Paid time off * Vision ...

Buffalo Wild Wings

Kitchen Manager

Avon, IN · On-site

$50K - $57K/yr

Kitchen Manager If you thrive in a fun, high-energy environment and want to grow with a nationally ... Education:no requirementsEmployment Type: FULL_TIME

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Full Time Kitchen Manager information

What are some common challenges faced by a Full Time Kitchen Manager, and how can they be addressed?

Full Time Kitchen Managers often encounter challenges such as managing diverse kitchen staff, maintaining consistent food quality during busy hours, and adhering to health and safety regulations. To address these, it's essential to foster clear communication, provide ongoing staff training, and implement efficient processes for inventory and food preparation. Staying proactive with scheduling and regularly checking compliance with safety standards also helps prevent issues before they arise, ensuring a smooth and productive kitchen environment.

What is the difference between Full Time Kitchen Manager vs Line Cook?

AspectFull Time Kitchen ManagerLine Cook
CredentialsFood safety certification, management experienceBasic culinary training, food safety certification
Work EnvironmentKitchen management, overseeing staffFood preparation, cooking stations
Employer & Industry UsageRestaurants, hotels, cateringRestaurants, cafes, fast food outlets
Common Search & ComparisonYesYes

The main difference between a Full Time Kitchen Manager and a Line Cook is that the Kitchen Manager oversees kitchen operations, manages staff, and handles administrative tasks, while the Line Cook focuses on food preparation and cooking. The Kitchen Manager typically has management experience and certifications, whereas the Line Cook specializes in culinary skills. Both roles are essential in restaurant settings, but they differ significantly in responsibilities and scope.

What does a Full Time Kitchen Manager do?

A Full Time Kitchen Manager oversees all kitchen operations in a restaurant or food service establishment. Their responsibilities include managing kitchen staff, ensuring food safety and quality standards, ordering supplies, maintaining inventory, and coordinating with other departments. They also handle scheduling, training, and may assist with menu planning and cost control. The role requires strong leadership, organizational skills, and experience in food service environments.
What are the most commonly searched types of Kitchen Manager jobs in Indiana? The most popular types of Kitchen Manager jobs in Indiana are:
Full Time Kitchen Manager jobs near you
Full-Time Kitchen Manager

Full-Time Kitchen Manager

Seymour Community Schools

Seymour, IN

$14 - $18.25/hr

Full-time

Posted 5 days ago

Job description

Position Type:
Food Service/Kitchen Manager
Date Posted:
1/19/2026
Location:
Redding Elementary
Date Available:
07/27/2026
Closing Date:
Until FilledTitle: Child Nutrition Program Building Manager
Selected by: Board of School Trustees by Recommendation of the Superintendent and Director of Child Nutrition Program
Evaluated by: Performance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluation of Professional Personnel.
Reports to: Director of Child Nutrition Program and Building Principal
Terms of
Employment: Student year. Pay and work year to be established by the Board.
SUMMARY: To serve the students nutritious meals in an atmosphere of efficiency, cleanliness, and warmth.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
  1. Assigns and supervises work of cafeteria employees.
  2. Assumes responsibility for the security and storage of food and supplies.
  3. Check food deliveries against purchase orders.
  4. Establish and enforce standards of cleanliness, health, and safety.
  5. Keep food service employee time records.
  6. Assume responsibility for the preparation and serving of food in a quick and pleasant manner.
  7. Supervise the daily clean up of the kitchen and service area.
  8. Responsible for the scheduling the cleaning of the refrigerators, freezers, and storerooms.
  9. Assumes responsibility for storage and disposal of unused foods.
  10. Work with building principal to set expectations for cafeteria, students and staff.
  11. Assume responsibility that food served meets USDA meal patterns.
  12. Attend manager meetings scheduled by Child Nutrition Program Director.
  13. Participate in professional development opportunities as available.
  14. Promote good public relations for the School Corporation and community.
  15. Lead by example by exemplifying good moral conduct.
  16. Other appropriate duties assigned by his/her supervisor.

QUALIFICATION REQUIREMENTS:
Knowledge of food preparation and safety.
Demonstrate aptitude or competence for assigned responsibilities.
EDUCATION and/or EXPERIENCE:
High School Diploma
LANGUAGE SKILLS:
Ability to read, analyze, and interpret professional journals, technical procedures, or governmental regulations. Ability to write reports, correspondences, and procedure manuals. Ability to effectively present information and respond to questions.
MATHEMATICAL SKILLS:
Ability to apply general mathematical concepts such as fractions, percentages, ratios, and proportions to practical situations.
REASONING ABILITY:
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
OTHER SKILLS AND ABILITIES:
Ability to establish and maintain effective working relationships with students, peers, parents and community, and ability to speak clearly and concisely in written or oral communication.

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