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Kitchen Manager Jobs in Jesup, GA (NOW HIRING)

Metro Services, LLC

EXPO

Brunswick, GA · On-site

You have: * Skills to coordinate and manage the pace and flow between the Servers and the kitchen * Attention to detail to monitor ticket times and communicate with cook line to assure prompt ...

Metro Services, LLC

EXPO

Brunswick, GA · On-site

... the kitchen, Managers, and Servers to ensure that dining details are handled properly and Guests concerns are addressedThe ability to diffuse stressful situations through a calm, thoughtful ...

Metro Services, LLC

EXPO

Brunswick, GA · On-site

... the kitchen, Managers, and Servers to ensure that dining details are handled properly and Guests concerns are addressedThe ability to diffuse stressful situations through a calm, thoughtful ...

Metro Services, LLC

EXPO

Brunswick, GA · On-site

... the kitchen, Managers, and Servers to ensure that dining details are handled properly and Guests concerns are addressedThe ability to diffuse stressful situations through a calm, thoughtful ...

Metro Services, LLC

EXPO

Brunswick, GA · On-site

... the kitchen, Managers, and Servers to ensure that dining details are handled properly and Guests concerns are addressedThe ability to diffuse stressful situations through a calm, thoughtful ...

Metro Services, LLC

EXPO

Brunswick, GA

... the kitchen, Managers, and Servers to ensure that dining details are handled properly and Guests' concerns are addressedThe ability to diffuse stressful situations through a calm, thoughtful ...

Metro Services, LLC

EXPO

Brunswick, GA · On-site

... the kitchen, Managers, and Servers to ensure that dining details are handled properly and Guests concerns are addressedThe ability to diffuse stressful situations through a calm, thoughtful ...

Huddle House

General Manager

Reidsville, GA

$40K - $75K/yr

YOUR KITCHEN.\ Huddle House is the place where the guest is the boss. We're giving families across ... JOB SUMMARY The General Manager is responsible for running a profitable restaurant and for making ...

Huddle House

Assistant Manager

Reidsville, GA · On-site

$12 - $18/hr

Apply Now! The Assistant Manager assists the Restaurant Manager with management activities and ... YOUR KITCHEN." Huddle House is the place where the guest is the boss. We're giving families across ...

Little Caesars

Assistant Manager

Hinesville, GA

$14 - $16/hr

Assistant Manager Company: Sizzling Platter LLC Location: HINESVILLE , GA Job Type: Full-Time / ... Work in a fast-paced, high-temperature kitchen environment Work Environment This role operates in a ...

Little Caesars

Assistant Manager

Brunswick, GA

$12.50 - $14/hr

Assistant Manager Company: Sizzling Platter LLC Location: Brunswick , GA Job Type: Full-Time / ... Work in a fast-paced, high-temperature kitchen environment Work Environment This role operates in a ...

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All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Jesup, GA

Kitchen Manager information

See Jesup, GA salary details

$19.9K

$45.8K

$66.4K

How much do kitchen manager jobs pay per year?

As of Sep 2, 2026, the average yearly pay for kitchen manager in Jesup, GA is $45,793.00, according to ZipRecruiter salary data. Most workers in this role earn between $34,500.00 and $55,400.00 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 Jesup, GA?

The most popular types of Kitchen jobs in Jesup, GA are:

What cities near Jesup, GA are hiring for Kitchen Manager jobs?

Cities near Jesup, GA with the most Kitchen Manager job openings:

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Jesup, GA as of August 2026, with employment types broken down into 84% Full Time, 13% Part Time, 2% Contract, and 1% Nights. Highlights an 79% Physical, 2% Hybrid, and 19% Remote job distribution, with an average salary of $45,793 per year, or $22 per hour.

Kitchen Team Member

Church's Chicken | Askar Management

Hinesville, GA • On-site

$12.48 - $13.50/hr

Full-time

Re-posted 21 days ago

Job description

DESCRIPTION
We are hiring Team Members for our Kitchen! Our Cooks are a critical position on our team. They are responsible for preparing and cooking all food products as specified by the Manager in Charge of the Shift while adhering to the specifications and procedures contained in the Cooking Section of the Church's Operating Standards Manual (the "OSM"). It is critical that team members accomplish tasks in a timely, clean and orderly manner.
Primary Functions:
  • Sets up the batter table, collects all necessary small wares, and prepares batter mix.
  • Ensures that call sheets are complete, posted and used.
  • Checks all equipment and immediately reports any malfunctions within the area to the Manager in Charge.
  • Color balances fryers and adds sufficient shortening so that the proper shortening level can be maintained.
  • Filters and cleans all fryers at the designated times while following all guidelines of safety (including use of provided safety equipment).
  • Pans sufficient chicken for operational needs.
  • Prepares and cooks all food product as dictated by the needs of the business and at the direction of the Manager in Charge.
  • Ensures that all food product meets the specifications, procedures and quality standards at stated in the SOM, including strict observance of designated holding times.

Secondary Functions:
  • Maintains a clean work area by practicing "clean-as-you-go" practices while following all of the guidelines/procedures of sanitation and safety.
  • Verifies all necessary product and supplies are stocked and available at the batter area.
  • Maintains organization and cleanliness of the cooler.
  • Perform all other tasks as assigned by Manager in Charge of Shift.

Physical Requirements:
Employees must be able to perform the essential functions of the position with or without reasonable accommodation.
REQUIREMENTS
  • Lifting Requirements - Medium to Heavy (lifting up to 50 pounds frequently and 75 pounds occasionally).
  • Cook must be able to:
  • Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for periods of up to eight (8) hours.
  • Frequently lift and stack 35 to 50 pounds of food and supply items from various heights from and onto shelving, in freezers, coolers, stockroom, etc. Occasionally carry individual stock items weighing up to 75 pounds from the stock rooms, coolers, freezers to other areas of the restaurant.
  • Occasionally lift and carry up to 50-pound trash bags out of trashcans and into the outside dumpster.
  • Frequently push or pull batter table, filter machine, trashcans, brooms, mops, and mop buckets.
  • Occasionally to frequently climb a footstool or ladder to reach items located on stack shelves, in coolers, freezers, stockrooms, etc.
  • Frequently stoop or squat to reach items on low shelves or on the floor.
  • Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, fryers, batter table and ovens.
  • Continuously handle a variety of shapes and sizes and textures of items, which include, but are not limited to: Dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.
  • Continuously use fingers to bilaterally prepare food, unload boxes, etc.
  • Continuously communicate with and listen to customers, management and other team members to ensure optimal performance.
  • Continuously see to be aware of surroundings and locations of items needed, as well as to perform job duties.

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