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Kitchen General Manager Jobs (NOW HIRING)

Permian Lodging

GENERAL KITCHEN MANAGER

Midland, TX · On-site

EXPERIENCE Must have five years of prior experience as a Kitchen General Manager. LICENSES or CERTIFICATES Ability to obtain and/or maintain any government required licenses, certificates or permits.

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How much do kitchen general manager jobs pay per year?

As of Jun 5, 2026, the average yearly pay for kitchen general 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 is the difference between Kitchen General Manager vs Kitchen Supervisor?

AspectKitchen General ManagerKitchen Supervisor
CredentialsExperience in management, culinary background often preferredFood safety certifications, culinary experience
Work EnvironmentOversees entire kitchen operations, manages staff and budgetsSupervises kitchen staff, ensures food quality and safety
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, catering, institutional kitchens
Search & Comparison IntentLooking for managerial roles in kitchensSeeking supervisory or team lead roles in kitchens

The Kitchen General Manager holds a broader leadership role, overseeing all kitchen operations, staff, and budgets. In contrast, the Kitchen Supervisor focuses on supervising kitchen staff and maintaining food quality. Both roles require culinary experience and certifications, but the manager's responsibilities are more strategic and administrative.

What are Kitchen General Managers?

Kitchen General Managers are responsible for overseeing the daily operations of a restaurant's kitchen. They manage kitchen staff, ensure food safety and quality standards are met, and control inventory and costs. They also collaborate with other managers to create menus, train employees, and maintain a clean and efficient kitchen environment. Their leadership is crucial for maintaining high standards and smooth kitchen operations.

What are some of the biggest challenges Kitchen General Managers face in maintaining smooth kitchen operations?

Kitchen General Managers often encounter challenges such as balancing staffing needs during peak hours, ensuring consistent food quality, and managing inventory to minimize waste without running short on key ingredients. They must also handle unexpected equipment issues and adapt quickly to changing customer demands. Effective communication and teamwork with both kitchen staff and front-of-house teams are essential for overcoming these challenges and maintaining a positive work environment.

What are the key skills and qualifications needed to thrive as a Kitchen General Manager, and why are they important?

To thrive as a Kitchen General Manager, you need extensive experience in food service operations, strong leadership abilities, and often a background in culinary arts or hospitality management. Familiarity with kitchen management software, POS systems, and food safety certifications like ServSafe are typically required. Exceptional organizational skills, problem-solving, and the ability to motivate and communicate effectively with staff set top performers apart. These skills ensure efficient kitchen operations, high-quality food standards, and a positive, productive work environment.
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Kitchen General Manager jobs near you
GENERAL KITCHEN MANAGER

GENERAL KITCHEN MANAGER

Permian Lodging

Midland, TX • On-site

Full-time

Posted 15 days ago

Job description

Job Type
Full-time
Description
POSITION PURPOSE
Direct food preparation, production and control for all food outlets and banquet facilities at Lodge.
ESSENTIAL FUNCTIONS
Responsible for producing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Responsible for the selection, training and development of the personnel within the department. Oversee divisional matters as they relate to federal, State and local employment and civil rights laws. Effectively control inventory. Set goals, plans and schedule work and performance indicators that are typically productivity and efficiency measures.
OTHER:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Lodge. In addition, attendance at all scheduled training sessions and meetings is required.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
  • Requires good communication skills, both verbal and written.
  • Most tasks are performed in a team environment with the employee acting as a team leader.
  • Knowledge of computer skills, math skills as well as budgetary analysis capabilities required.
  • Extensive knowledge of menu development, insight into marketing, cost and wage control.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines.
  • Thorough knowledge of federal, State and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and employee relations, including, but not limited to the following statutes and their State and local analogues (where applicable).

Requirements
EDUCATION
High school or equivalent education required. Minimum of two years of culinary schooling preferred.
EXPERIENCE
Must have five years of prior experience as a Kitchen General Manager.
LICENSES or CERTIFICATES
Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred

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