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Kitchen Manager Jobs in Inman, KS (NOW HIRING)

Opaa!

Director of Nutrition Services

Lindsborg, KS · On-site

$42K - $48K/yr

Conduct weekly Kitchen Managers meeting. * Conduct daily Huddles to outline daily production needs, review daily dish, share information and check-in with staff. * Attend and participate in monthly ...

McDonald's

Department Manager

Mcpherson, KS · On-site

$15 - $17/hr

The Kitchen Department Manager's responsibilities may include making sure the restaurant delivers great quality food to customers, and fast, that food is always safe, that food cost is controlled ...

McDonald's

Department Manager

Newton, KS · On-site

$15 - $17/hr

The Kitchen Department Manager's responsibilities may include making sure the restaurant delivers great quality food to customers, and fast, that food is always safe, that food cost is controlled ...

Home Depot

Department Supervisor

Hutchinson, KS · On-site

$17.75 - $20/hr

... Store Management Team and Operations Team. Department Supervisors have strong product and ... Hardware, Kitchen & Bath, Lumber, Millwork, Paint, Plumbing, Pro Account Sales, Tool Rental ...

Home Depot

Department Supervisor

Hutchinson, KS

$17.75 - $20/hr

... Store Management Team and Operations Team. Department Supervisors have strong product and ... Hardware, Kitchen & Bath, Lumber, Millwork, Paint, Plumbing, Pro Account Sales, Tool Rental ...

Panda Restaurant Group

Store Manager

Hutchinson, KS

Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and ... ability to manage conflicts/difficult situations. Panda Strong since 1983: Founded in Glendale ...

Chipotle Mexican Grill

General Manager

Newton, KS · On-site

$61K - $85K/yr

Our General Managers lead from the front and in this role, you'll hire and develop great people ... paced kitchen environment and interacting with customers. The role requires the ability to stand ...

Chick-fil-A

Chick-fil-A Director

Hutchinson, KS

$25 - $28/hr

Chick-fil-A Hutchinson: Kitchen Director Are you seeking a fun, loving workplace where your ... Manage and grow specific areas of the restaurant to ensure excellence * Maintain inventory and ...

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Kitchen Manager information

See Inman, KS salary details

$20.2K

$46.3K

$67.2K

How much do kitchen manager jobs pay per year?

As of Jul 23, 2026, the average yearly pay for kitchen manager in Inman, KS is $46,316.00, according to ZipRecruiter salary data. Most workers in this role earn between $34,900.00 and $56,000.00 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.

How much do kitchen managers earn?

Kitchen managers typically earn an average annual salary ranging from $40,000 to $70,000, depending on experience, location, and the size of the establishment. They often oversee staff, manage inventory, and ensure food safety standards are met, which can influence compensation levels.

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.

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 role of a kitchen manager?

A kitchen manager oversees daily operations in a restaurant or food service establishment, including managing staff, ensuring food quality and safety, controlling inventory, and maintaining cleanliness. They often coordinate with chefs and staff, enforce health regulations, and may handle scheduling and budgeting to ensure efficient kitchen performance.

What are the duties of a kitchen manager?

A kitchen manager oversees daily kitchen operations, including supervising staff, ensuring food quality and safety, managing inventory and supplies, and maintaining cleanliness and compliance with health regulations. They also handle scheduling, training, and budgeting to ensure efficient restaurant performance.

What is the highest paying job in a kitchen?

The highest paying job in a kitchen is typically a Executive Chef or Head Chef, especially in high-end restaurants or luxury hotels. These roles require extensive experience, culinary skills, and often management certifications, and they can earn significantly higher salaries than other kitchen positions.
More about Kitchen Manager jobs
What cities near Inman, KS are hiring for Kitchen Manager jobs? Cities near Inman, KS with the most Kitchen Manager job openings:
Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Inman, KS as of July 2026, with employment types broken down into 1% As Needed, 72% Full Time, 26% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $46,316 per year, or $22.3 per hour.

Director of Nutrition Services

Opaa!

Lindsborg, KS • On-site

$42K - $48K/yr

Full-time

Posted 9 days ago

Job description

Position Summary
The Director of Nutrition Services is responsible for the overall management of the school district's child nutrition program in accordance with Opaa! policies, procedures, client policies and governmental regulations. The Director is the liaison between Opaa! and the school district. The Director will do this through managing the program efficiently and effectively, creating and maintaining relationships, managing the kitchen team, and maintaining overall compliance. Demonstrate and promote behavior that is consistent with Opaa!'s Core Values of 1.) "Act in the Best Interest of the students, schools and communities we serve, 2.) Be honest in everything we do, 3.) Have a passion to serve others, and 4.) Commit to continuous improvement".
Functions of the Job
Operations:
  • Observe and ensure seamless execution of the daily production by viewing each kitchen's menu, production board, checking freezers and coolers, food quality, cleanliness of kitchen, food safety protocol and following HACCP.
  • Ensure daily accurate and completed production records, reimbursable meals are correct according to the meal pattern within the Point of Sale (POS), required by Opaa! and the Department of Elementary and Secondary Education State Department.
  • Observe tray counting policies are in place and verified through POS.
  • Operate within cost per meal parameters for food, waste, labor, direct costs, and supplies for each kitchen.
  • Ensure timely, efficient, and quality meal production and service.
  • Monitor food, food preparation, and batch cooking to maintain quality standards for preparation, presentation, and sanitation.
  • Promote excellent customer service by investigating and resolving food quality and service complaints.
  • Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable
  • Observe that the menu and recipes are being followed in accordance with Opaa! guidelines.
  • Ensure overall cleanliness and organization of the kitchen and storage areas.
  • Take pictures of a display tray of each entree daily and submit pictures to Supervisor.
  • Observe and report to district any maintenance issues.

Supervisory:
  • Conduct weekly Kitchen Managers meeting.
  • Conduct daily Huddles to outline daily production needs, review daily dish, share information and check-in with staff.
  • Attend and participate in monthly leadership meetings. Takeaways from meeting and implementing into program.
  • Manage staff performance efficiently and effectively. If issues arise, report concerns to Supervisor.
  • Hire, onboard, train and manage the activities of all direct reports. Maintain compliance with all labor regulations.
  • Create schedule and communicate it to direct reports. Schedule needs to align with meals per labor hour (MPLH) goals.
  • Address performance issues and conflict in the workplace in an appropriate and timely manner. If issues arise, report concerns to the Supervisor. Follow and execute HR policies. Director is responsible to track and hold team accountable for attendance.
  • Train, cross-train, and certify all kitchen staff on job stations. Be knowledgeable of all kitchen functions.
  • Support, engage, develop, and retain the kitchen staff.

Compliance:
  • Ensure compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the Culinary team at least 24 hours in advance.
  • Ensure compliance with Opaa! HR policies and procedures, and Federal Labor Laws (timekeeping, payroll, background checks, I-9/eVerify, hire/fire/discipline processes, leaves of absence, employee relations, etc.).
  • Ensure all pre-employment testing and onboarding is complete prior to new employees start working in the kitchen.
  • Ensure compliance with all Opaa! HACCP processes and procedures.
  • Ensure compliance with all Opaa! safety processes and procedures, worker safety regulations, health regulations, equipment certifications. Report unsafe working conditions and safety incidents in accordance with Opaa! policy.
  • Create worker's compensation folder before school starts at the beginning of the year. Complete and report worker's documentation in a timely manner.
  • Attend required annual training. Ensure Kitchen Managers, Kitchen Staff and Kitchen Substitutes have completed required training hours.
  • Create and maintain employee files for active and terminated staff.

Client Relationships:
  • Establish and maintain open and effective lines of communication at all levels to maximize customer/client satisfaction. Meet regularly with building principals and district liaison (superintendent, and/or assistant superintendent) Update Regional Director of Operations is informed of relevant information regarding the district.
  • Establish relationship with school's LEA or point of contact.
  • Prepare a monthly status report to the Board of Education. Present in person, as requested by the superintendent, but at least attend minimum of 2 board meetings per school year, one meeting in the first semester and one meeting in the second semester.
  • Develop a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa! Food Management.
  • Promote and provide quality catered events for the district and community within cost parameters. Catered events must have next level manager approval before hosting the event.
  • Execute marketing events in accordance with Opaa! guidelines.
  • Lead Nutrition Advisory Council Meetings in partnership with the school district at least one time per semester.
  • Participate and partner with the school district's wellness program. School district may request a presentation, as needed.
  • Update Supervisor and Business Development Associate with any relevant information regarding the district.

Administrative:
  • Attain metrics to increase participation in each building, manage the labor costs and manage the food costs according to established budgets.
  • Troubleshoot and problem-solve to overcome obstacles tied to metrics.
  • Complete end of week paperwork in a timely manner
  • Purchase all food, government commodities and supplies in accordance with Opaa! procedures and specifications.
  • Ensure accurate and timely completion of all required HACCP logs.
  • Maintain inventory at acceptable levels.
  • Complete Participation report and reconcile it with district POS numbers. Reconcile and obtain written approval from district contact or LEA. Submit to Home Office billing department the first day of the month to ensure commodities, transitions/billbacks, and participation are correct. Contact reporting manager if running into any obstacles.
  • Reconcile and approve weekly inventory count of food and supplies, as well as a monthly inventory count of government commodities, where applicable.
  • Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on invoice/receiving document. Reconcile, approve, and ensure accuracy of the invoice before submitting to Home Office.
  • Follow the ordering policy.
  • Ensure accurate input and required data and timely completion of all required logs in operating system.
  • Monthly creation of menus for the school district utilizing the menu creation system
  • Manage and execute the hiring and onboarding process through the applicant tracking system.
  • Utilize the payroll and HR system to manage timekeeping, performance reviews, pay and title changes, and terminations.
  • Follow-up on emails daily and execute on expectations from the district, Home Office, supervisor and field leadership.
  • Manage and execute the Administrative Audit in partnership the Culinary Team on the weekly certification and the district.
  • Ensure office is organized, files are maintained for week ending paperwork in accordance with company expectations.
  • Follow regulations as addressed by Health Inspector for required bi-annual health inspections. Upload and post required documents for record-keeping purposes.
  • Operate as Kitchen Manager and/or Kitchen Staff in absence of staff, as needed.
  • All other duties as assigned by Opaa! Management.

Position Qualifications
Education: A High School Diploma or (GED) is minimally required. A copy of the diploma or certified copy of a transcript must be presented upon hire as a condition of employment to comply with USDA Professional Standards.
Experience:
  • A minimum of three years of relevant food service experience is required or one year of relevant food service experience with an associate's degree
  • Note: The required education and experience will vary based on the student enrollment
  • Minimum 1 year in customer service/hospitality role - service oriented.
  • Working knowledge of all kitchen functions and equipment.
  • Good working knowledge of and able to operate computers and automated systems.
  • Proficient in the use of Microsoft Office Suite, including, but not limited to, Word, Excel, and Outlook.
  • Must be able to read and comprehend instructions, correspondence, and memos.
  • Must be able to communicate effectively, orally and in writing. Able to write simple correspondence and memos.
  • Able to add, subtract, multiple and divide in all units of measure. Able to adjust recipes according to production needs.
  • Able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  • Able to identify and resolve food service and customer relationship issues.
  • Minimum 1-year supervisory experience, preferred.

Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

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