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Kitchen Manager Jobs in Logan, UT (NOW HIRING)

VLCM

Warehouse/Inventory Manager

Logan, UT · On-site

Kitchen Operations Manager * Location: On-site, Logan, UT (we expect to move to an upgraded facility in Ogden or Salt Lake County within ~6-12 months) * Schedule: Full-time, on-site; early mornings ...

VLCM

Warehouse/Inventory Manager

Logan, UT · On-site

Kitchen Operations Manager * Location: On-site, Logan, UT (we expect to move to an upgraded facility in Ogden or Salt Lake County within ~6-12 months) * Schedule: Full-time, on-site; early mornings ...

VLCM

Warehouse/Inventory Manager

Logan, UT · On-site

Kitchen Operations ManagerLocation: On-site, Logan, UT (we expect to move to an upgraded facility ... and manage building maintenance and repair vendors (HVAC/AC, refrigeration & walk-in freezer ...

Wingers

Assistant Manager

Brigham City, UT

$15/hr

What we need: -Prior experience as a manager in a food service environment -Kitchen experience a plus -Great attitude and a passion for creating great teams. -Proven track record of success -45 ...

Wingers

Assistant Manager

Brigham City, UT

$15/hr

What we need: -Prior experience as a manager in a food service environment -Kitchen experience a plus -Great attitude and a passion for creating great teams. -Proven track record of success -45 ...

Wingers

Fry Cook

Brigham City, UT · On-site

$10 - $13/hr

Manage food storage, stock, and ingredient orders. Cook Job Requirements: * Must have prior experience as a cook. * Must be skilled in operating kitchen equipment. * Must be skilled in various ...

Wingers

Fry Cook

Brigham City, UT · On-site

$10 - $13/hr

Manage food storage, stock, and ingredient orders. Cook Job Requirements: * Must have prior experience as a cook. * Must be skilled in operating kitchen equipment. * Must be skilled in various ...

Home Depot

Department Supervisor

Logan, UT · On-site

$17.75 - $19.75/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

Logan, UT

$17.75 - $19.75/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

Logan, UT · On-site

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 ...

Panda Restaurant Group

Store Manager

Providence, UT · On-site

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 ...

Panda Restaurant Group

Store Manager

Brigham, UT · On-site

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 ...

Domino's Pizza

Assistant Manager (7359)

Preston, ID · On-site

As our Assistant Manager, you'll be the big cheese during your shift, making sure everything runs ... Handle kitchen heat while delivering cool, top-notch customer service. * Crunch numbers as easily ...

Domino's

Assistant Manager (7359)

Preston, ID · On-site

As our Assistant Manager, you'll be the big cheese during your shift, making sure everything runs ... Handle kitchen heat while delivering cool, top-notch customer service. * Crunch numbers as easily ...

Panda Restaurant Group

Assistant Manager

Logan, UT · On-site

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 ...

BIRD LLC

Line Cook

Pleasant View, UT · On-site

$8 - $12/hr

Participate in daily kitchen opening and closing procedures * Performs other duties as assigned by management Qualifications: * Ability to remain calm and thrive under pressure * Excellent time ...

BIRD LLC

Line Cook

Pleasant View, UT · On-site

$8 - $12/hr

Participate in daily kitchen opening and closing procedures * Performs other duties as assigned by management Qualifications: * Ability to remain calm and thrive under pressure * Excellent time ...

BIRD LLC

Line Cook

Pleasant View, UT · On-site

$8 - $12/hr

Participate in daily kitchen opening and closing procedures * Performs other duties as assigned by management Qualifications: * Ability to remain calm and thrive under pressure * Excellent time ...

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All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Logan, UT

Kitchen Manager information

See Logan, UT salary details

$19.4K

$44.6K

$64.7K

How much do kitchen manager jobs pay per year?

As of Sep 2, 2026, the average yearly pay for kitchen manager in Logan, UT is $44,594.00, according to ZipRecruiter salary data. Most workers in this role earn between $33,600.00 and $53,900.00 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 Logan, UT?

The most popular types of Kitchen jobs in Logan, UT are:

What cities near Logan, UT are hiring for Kitchen Manager jobs?

Cities near Logan, UT with the most Kitchen Manager job openings:

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Logan, UT as of August 2026, with employment types broken down into 50% Full Time, and 50% Part Time. Highlights an 100% In-person job distribution, with an average salary of $44,594 per year, or $21.4 per hour.

Warehouse/Inventory Manager

VLCM

Logan, UT • On-site

Full-time

Posted 14 days ago

Job description

Warehouse/Inventory Manager Job Description
We're a fast-growing direct-to-consumer frozen-meal business, and the kitchen has outgrown a founder-built, mostly manual way of operating. We need an operations leader who builds systems. Someone who turns daily meal production and inventory into a predictable, measurable process, communicates proactively, and plans ahead so that what's ordered is what's made and shipped on time. Must be adept at providing consistent visibility to remote executive leadership. Strong hands-on production leadership is required, but the differentiator is systems thinking, planning, and communication, not just line speed.
Target start is as soon as we identify the right person (ideally within ~2-3 weeks)
Comp & Logistics
  • Title: Kitchen Operations Manager
  • Location: On-site, Logan, UT (we expect to move to an upgraded facility in Ogden or Salt Lake County within ~6-12 months)
  • Schedule: Full-time, on-site; early mornings (production starts early; ~7-8 am) and occasional Fridays as volume requires
  • Reports to: COO (currently fractional)
  • Partners with: Director of Operations, R&D/Dietitian (menu & recipes), Customer Service, and outside vendors/carriers
  • Leads: Kitchen shift leads, butcher, and production associates

The Role
You own the kitchen - and just as importantly, you own the system that makes it run. This hands-on leadership role is responsible for daily meal production at our Logan facility: the people, the plan, the inventory, the food cost, the quality, and the food safety. Your core job is to make sure the right meals get made, staged, and shipped on time, every day - and to build the repeatable processes, inventory discipline, and clear communication that let production scale without chaos. You'll turn a largely manual, in-someone's-head operation into a documented, measurable one.
What You'll Own
Production planning & inventory (the heart of the job)
  • Plan daily and weekly production to actual demand - open orders, sales trends, and modifications - so we never make the wrong mix or run out of what's already been ordered
  • Own inventory as a real discipline: raw goods, ingredients, packaging, and finished Ready-to-Ship (RTS) frozen meals - with accurate counts, par levels, and reorder triggers
  • Stand up and run a dependable inventory/production system (we use Shopify today and are evaluating a dedicated tool such as Fishbowl); make the numbers trustworthy enough to plan and ship from directly
  • Maintain freezer organization and staging so filling an order is "shop the shelf and ship," not a daily scavenger hunt

Fulfillment & shipping
  • Own on-time fulfillment against our shipping SLA (currently 5-7 business days; the goal is pay-to-porch in 3 calendar days)
  • Ensure orders ship complete and correct, including allergen-safe orders - no partial shipments slipping out without a plan and tight coordination
  • Own shipping and packaging quality end-to-end: right box sizes, clean presentation, correct cold-chain (ice packs / dry ice), and inserts - the unboxing is a brand moment

Food cost, labor & throughput
  • Manage food cost / COGS to target (goal: under 40-50%) and control waste
  • Track and improve labor efficiency (cost per meal, meals per labor hour) and daily throughput as we scale toward higher daily volume
  • Own vendor relationships, ordering cadence, and price negotiation on ingredients, proteins, and packaging

Facilities, fleet & building
  • Keep the facility running: schedule and manage building maintenance and repair vendors (HVAC/AC, refrigeration & walk-in freezer, plumbing, electrical, waste/sanitation, pest control), track tickets to resolution, and keep the space clean, safe, and audit-ready
  • Serve as the day-to-day point of contact with the landlord/property manager on building issues, shared-facility items, and repairs - coordinate access and follow through to closure
  • Own upkeep of the company delivery van/vehicle(s): routine maintenance and service scheduling, registration/insurance current, cleanliness, and reliable availability for deliveries and supply runs
  • Run a preventive-maintenance schedule with the kitchen crew - routine upkeep and checks on major equipment (walk-in/big freezer, refrigeration, ovens, and other kitchen equipment) so small issues get caught before they become failures
  • Anticipate facility and equipment needs before they cause downtime - the freezer, the AC, and the van going down all stop production or shipping

Quality, allergen & food safety
  • Implement and hold food-safety and sanitation standards (HACCP / ServSafe); keep the facility audit-ready
  • Own the allergen-safe workflow and accurate labeling - precision here protects customers and the brand
  • Hold recipe, portioning, and packaging standards across every shift

People leadership
  • Schedule, hire, train, and lead the kitchen team and shift leads; build a dependable bench (including gig/temp staffing when needed)
  • Set the daily plan and communicate priorities clearly to the floor, then make sure they're executed
  • Delegate to Shift Leads to manage daily operations once systems are in place; enabling your consistent focus on managing COGS, reporting, strategic improvements and "working on the business," not just in the business

Systems, data & communication
  • Provide reliable start-of-day and end-of-day visibility to remote leadership (production made, orders shipped, outstanding, out-of-SLA, inventory position)
  • Document SOPs so the operation doesn't live in one person's head
  • Communicate proactively and escalate early - flag problems and constraints before they become customer-facing failures, and coordinate across ops, R&D, and customer service

What Success Looks Like (first 90 days)
  • 30 days: Inventory counts (raw + RTS) are accurate and trusted; a clear daily/weekly production plan exists tied to open orders; reliable start/end-of-day reporting is in place
  • 60 days: Orders ship complete and on-time against SLA consistently; an inventory/production system is selected and running; food-safety and allergen SOPs are documented
  • 90 days: Predictable, sustainable throughput at target food cost and labor efficiency; a trained, stable crew; the kitchen runs on process, not heroics

Who You Are
  • A hands-on production or culinary operations leader from a high-volume kitchen, commissary, meal-prep, or food-manufacturing environment
  • A systems and process builder - you've turned chaotic or manual operations into documented, measurable ones
  • A proactive planner who anticipates demand and stages ahead so nothing critical runs out
  • A clear, proactive communicator who follows through on written and verbal direction precisely, asks questions, thinks critically and pushes back appropriately, escalates early, and keeps manager and stakeholders in the loop
  • Strong on inventory management and production planning, ideally with real inventory software experience
  • Comfortable owning facilities and light fleet logistics - coordinating repair vendors, working with a landlord, and keeping a delivery vehicle serviced and road-ready
  • Cost-conscious and fluent in food cost, labor efficiency, and waste
  • Food-safety certified (ServSafe / HACCP) or ready to certify quickly
  • A capable, dependable people leader who stays calm and decisive under pressure

Nice to Have
  • Experience in direct-to-consumer / ecommerce food (frozen or fresh) and cold-chain shipping
  • Familiarity with Shopify and inventory tools (Fishbowl or similar)
  • Familiarity with AI tools like Claude, Gemini or ChatGPT and willingness to learn
  • Experience standing up SOPs or opening/scaling a commercial kitchen / production facility
  • Experience negotiating scope, price, delivery deadlines with vendors and managing them to contracts
  • Allergen-program or dietary-modification experience preferred

What You Don't Need
  • A fine-dining pedigree or culinary degree - consistency, throughput, and systems matter more here
  • Enterprise-scale experience - we value adaptability and hands-on ownership in a lean, scrappy business

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