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Kitchen Manager Jobs in Andover, MN (NOW HIRING)

Crisp & Green

Kitchen Team Member

Rogers, MN · On-site

$12 - $15/hr

As a Kitchen Team Member, you will work alongside our Kitchen Managers in preparing our top-of-the-line ingredients - from locally sourced veggies to organic proteins and produce. Your job is to give ...

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All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Andover, MN

Kitchen Manager information

See Andover, MN salary details

$23.2K

$53.4K

$77.4K

How much do kitchen manager jobs pay per year?

As of Aug 18, 2026, the average yearly pay for kitchen manager in Andover, MN is $53,375.00, according to ZipRecruiter salary data. Most workers in this role earn between $40,300.00 and $64,500.00 per year, depending on experience, location, and employer.

What does a kitchen manager do?

A Kitchen Manager oversees the daily operations of a restaurant kitchen, ensuring food is prepared safely, efficiently, and to the establishment’s standards. They manage kitchen staff, coordinate food orders, maintain inventory, and uphold health and safety regulations. Kitchen Managers also handle scheduling, training, and may assist in menu planning and budgeting. Their role is crucial in maintaining a smooth workflow and high-quality food service.

What does a kitchen manager do?

A kitchen manager oversees the food prep and service in the kitchen of a restaurant or food service area. As a kitchen manager, your responsibilities may include hiring and training new employees, managing food inventory, ordering goods and supplies, budgeting, and menu development. Other duties include answering customers’ questions and concerns, maintaining vendor relationships, and ensuring that food prepared by the kitchen staff is of excellent quality. You also may manage schedules and handle administrative duties, such as filling out reports for the manager, along with monitoring food safety compliance.

What are the key skills and qualifications needed to thrive as a kitchen manager, and why are they important?

To thrive as a Kitchen Manager, you need a solid background in culinary techniques, food safety, inventory management, and team leadership, often supported by experience or a relevant culinary degree. Familiarity with kitchen management software, HACCP certifications, and point-of-sale (POS) systems is typically required. Strong communication, time management, and problem-solving skills help you motivate staff and maintain efficiency under pressure. These skills and qualities ensure smooth kitchen operations, consistent food quality, and compliance with health regulations.

What are some common challenges kitchen managers face when leading a team, and how can they effectively address them?

Kitchen Managers often encounter challenges such as maintaining consistent food quality, managing diverse personalities within the kitchen staff, and handling high-pressure situations during peak service times. Effective communication, clear delegation of tasks, and setting clear expectations are key strategies to address these issues. Additionally, fostering a collaborative team environment and providing ongoing training can help reduce turnover and create a more efficient kitchen operation.

What is the difference between Kitchen Manager vs Line Cook?

AspectKitchen ManagerLine Cook
CredentialsFood safety certifications, management experienceBasic culinary training, on-the-job experience
Work EnvironmentSupervisory role overseeing entire kitchen operationsFocused on preparing specific dishes on the line
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, cafes, fast food outlets
Common Search & ComparisonOften compared for leadership and management dutiesCompared for culinary skills and execution

The main difference between a Kitchen Manager and a Line Cook is that the Kitchen Manager oversees the entire kitchen operation, including staff management, inventory, and safety, while the Line Cook focuses on preparing specific dishes during service. Kitchen Managers require management experience and certifications, whereas Line Cooks primarily need culinary skills and experience. Both roles are essential in restaurant settings but serve different functions within the kitchen hierarchy.

How much do kitchen managers earn?

Kitchen managers typically earn an average salary ranging from $40,000 to $70,000 per year, depending on experience, location, and the size of the establishment. They often oversee staff, manage inventory, and ensure food quality, requiring strong leadership and organizational skills.
More about Kitchen Manager jobs

What are the most commonly searched types of Kitchen jobs in Andover, MN?

The most popular types of Kitchen jobs in Andover, MN are:

What are popular job titles related to Kitchen Manager jobs in Andover, MN?

For Kitchen Manager jobs in Andover, MN, the most frequently searched job titles are:

What job categories do people searching Kitchen Manager jobs in Andover, MN look for?

The top searched job categories for Kitchen Manager jobs in Andover, MN are:

What cities near Andover, MN are hiring for Kitchen Manager jobs?

Cities near Andover, MN with the most Kitchen Manager job openings:

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Andover, MN as of August 2026, with employment types broken down into 84% Full Time, 14% Part Time, 1% Temporary, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $53,375 per year, or $25.7 per hour.

Assistant Kitchen Manager

Blue Plate Restaurant Company Inc

Bloomington, MN • On-site

Full-time

Re-posted 25 days ago

Job description

Description

Accountabilities and Responsibilities

Leadership - The AKM is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The AKM must organize, energize, develop and lead a diverse work group with BPRC's Mission Statement and Core Values as the guiding principles. 

  • Running great shifts using great people and creating relationships
  • Hiring great people and not compromising standards 
  • Training and upholding people to company standards 
  • Communicating to team members clearly and effectively 
  • Communicating to Chef, GM and fellow managers clearly and effectively 
  • Identifying opportunities and taking swift action to correct behavior 
  • Always looking for culinary opportunities and ways to improve 

Culinary Focus - The Assistant Kitchen Manager is responsible for adherence to Executive Team expectations and guidelines. 

  • Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision.
  • Work closely with the Kitchen Managers, Executive Chef's and Culinary Director to keep the menu fresh and relevant through features and seasonal menu changes
  • Hold all team FOH & BOH accountable for adherence to expectations and specifications
  • Conversing and coaching managers and staff on a daily basis about our food and culinary vision.
  • Maintain food quality and sanitary practices for food handling & cleanliness
  • Will uphold all Serv Safe guidelines both FOH & BOH

Hiring, Training & Development of BOH Team Members - The AKM is responsible for the training, development and cohesiveness of all BOH team members. This can be done in the following ways:

  • Interviewing and Hiring using the Blue Plate selection tools
  • Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated
  • Continued training through Coaching, Mentoring, Development Plans & Support
  • Giving & soliciting consistent and constructive feedback 
  • Measuring and documenting team members successes and opportunities 
  • Creating and reviewing goals for key hourly staff and BOH team members

Profitable Financial Operations - The Assistant Kitchen Manager is held accountable to the store being a profitable operation. Key areas to this are: 

  • Understanding of Profit & Loss statement and what impacts it 
  • Understands the budget and how to impact it 
  • Comprehension of financial reporting platform, specifically all inventory functions
  • You will work closely with the Chef to maintaining product levels without over ordering or running out of products
  • Understands costs and how they impact the financial statement.
  • Prime Costs - labor, food, beverage 
  • Controllable Costs - i.e. office supplies, marketing, training & education, printing
  • Understands productive scheduling and is held accountable for: 
  • Writing schedules to budgeted labor percentage 
  • Managing to those numbers daily
  • Reviewing opportunities and taking action to correct shortcomings 


Facilities - The AKM is responsible for working with the Chef to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant. 

  • Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards 
  • Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess a base knowledge for the functions of all equipment. 
  • Health Department: Follow all safety & sanitation standards 
  • Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day
  • Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts 


Requirements

Qualifications- 

  • College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. 
  • Knowledge of computers (MS Office-experience and Google Platform a plus)
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
  • Must have reliable transportation
  • Must agree to background check
  • Serv Safe Certification recommended. 

Working Conditions-

  • Hours may vary if the manager must fill in for his/her coworkers or if emergencies arise. Typical work week = 50 hours including peak sales hours. It is expected for the sous to work the line as needed.
  • Ability to perform all functions at the restaurant level, including delivery when needed.
  • Position requires prolonged standing, bending, stooping, twisting, up and down stairs, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
  • Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. 

Abilities-

  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Speaking - Talking to others to convey information effectively
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

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