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Kitchen Manager Jobs in Ladson, SC (NOW HIRING)

RL Jordan

Kitchen Manager

Summerville, SC · On-site

Kitchen Manager * Coordinate and supervise the kitchen employees according to food safety standards. * Ensure compliance with state, federal, and local food handling requirements and standards.

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All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Ladson, SC

Kitchen Manager information

See Ladson, SC salary details

$21.1K

$48.6K

$70.5K

How much do kitchen manager jobs pay per year?

As of Sep 4, 2026, the average yearly pay for kitchen manager in Ladson, SC is $48,585.00, according to ZipRecruiter salary data. Most workers in this role earn between $36,700.00 and $58,700.00 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 Ladson, SC?

The most popular types of Kitchen jobs in Ladson, SC are:

What job categories do people searching Kitchen Manager jobs in Ladson, SC look for?

The top searched job categories for Kitchen Manager jobs in Ladson, SC are:

What cities near Ladson, SC are hiring for Kitchen Manager jobs?

Cities near Ladson, SC with the most Kitchen Manager job openings:

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Ladson, SC as of August 2026, with employment types broken down into 85% Full Time, 14% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $48,585 per year, or $23.4 per hour.

Kitchen Manager

RL Jordan

Summerville, SC • On-site

Full-time

Posted 29 days ago

Job description

Kitchen Manager Job Description


  1. Coordinate and supervise the kitchen employees according to food safety standards.
  2. Ensure compliance with state, federal, and local food handling requirements and standards.
  3. Provide direction to kitchen employees, ensuring the execution of all employee duties.
  4. Set regular cleaning standards and verify that the staff is maintaining sanitation and safety standards
  5. Ensure compliance with health and fire department regulations
  6. Order all food and supplies for the kitchen
  7. Check in kitchen vendors by counting each item and ensuring all items are correct
  8. Supervise food prep and cooking times.
  9. Check food temperatures (165-degree cook temp & 135-degree hold temp)
  10. Maintain correct portion sizes.
  11. Quality Control: Make sure items are dated & labeled correctly by Dhec standards, using FIFO rule (first in first out)
  12. Ensure food products are stored in compliance with safety practices.
  13. Perform weekly inventory counts
  14. Control waste by tracking waste
  15. Train all kitchen employees on food prep, procedures, and managing inventory.
  16. Drive customer satisfaction through quality control and efficiency.
  17. Must be knowledgeable of all kitchen operations and safety procedures,
  18. Knowledge of first aid (in case of burns & cuts)
  19. Knowledge of how to fill out the company incident report.
  20. Maintain high-performance standards.
  21. Supervise, coach, and motivate kitchen employees.
  22. Recruit, interview & complete New Hire paperwork for all kitchen employees.
  23. Create weekly schedules and ensure staff is clocking in correctly for the kitchen
  24. A positive leader with excellent communication skills.
  25. Must have excellent customer service skills.
  26. Must pass ServSafe Certification.
  27. Must follow company money-handling procedures
  28. Ensure food equipment is clean and in good working order (log in work orders as needed).
  29. Keep good communication with the kitchen supervisor/district manager.
  30. Feed your warmers/staging your food in warmers/ make less more often
  31. Making daily build to's

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