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Kitchen Manager Jobs in Maple Grove, 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 ...

Chipotle

Kitchen Leader

West Saint Paul, MN

  • Medical

  • Dental

  • Vision

  • PTO

THE OPPORTUNITY As Kitchen Leader, you will learn how to prepare great food, grill meats, and ... Opportunities for advancement (80% of managers started as Crew) PAY TRANSPARENCY Below is the base ...

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Showing results 41-60

All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Maple Grove, MN

Kitchen Manager information

See Maple Grove, MN salary details

$23K

$52.9K

$76.8K

How much do kitchen manager jobs pay per year?

As of Aug 17, 2026, the average yearly pay for kitchen manager in Maple Grove, MN is $52,935.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,900.00 and $64,000.00 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.

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 a median annual salary of around $50,000 to $70,000, depending on experience, location, and the size of the establishment. They often oversee staff, manage inventory, and ensure food quality, with some earning additional bonuses or benefits.
More about Kitchen Manager jobs

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

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

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

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

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

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

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

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

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Maple Grove, MN as of August 2026, with employment types broken down into 85% Full Time, 13% Part Time, and 2% Contract. Highlights an 84% Physical, 3% Hybrid, and 13% Remote job distribution, with an average salary of $52,935 per year, or $25.4 per hour.

Assistant Commissary Kitchen Manager

Centro Restaurant Group

Minneapolis, MN • On-site

$65K - $85K/yr

Other

Medical, Dental, Vision, Retirement, PTO

Posted 14 days ago

Job description

Assistant Commissary Manager

Do you believe teamwork makes the dream work? Do you have a number-oriented mind? Do you believe tacos make life better?

If yes,  … then Centro Restaurant Group (CRG)  is looking for you, an experienced leader to serve as our Assistant Commissary Kitchen Manager. Join our awesome team and be a key leader of our back of the house management team. 

Why Centro Restaurant Group?

Food and drink with innovation. Atmosphere felt with energy, heart, and dedication. 

Centro Restaurant Group aims to create fun fast-casual concepts that provide a welcoming and memorable experience for all guests while providing speedy and thorough service and quality food and beverage. 

Our company values lie within our team and our community. CRG is devoted to fostering a fun and respectful space for our staff and our guests. We view our relationship with our community as symbiotic - when we nurture our family, our family grows and becomes stronger and thus, helps us better serve our community. In addition, CRG nurtures our team. We work hard to create an equitable, positive, and fun experience for all staff. We will invest as much in you as you invest in us, and are focused on not only having a cohesive and efficient team but in creating leaders.

As a valued member of our team your compensation package would include:

  • $65,000 - $85,000 annually
  • Medical, Dental, and Vision Plans
  • Retirement Savings Plan with 3% match
  • Paid Vacation and Sick Leave
  • 50% Employee Discount


This is where you come in…

Your Impact

Serving as CRG’s Assistant Commissary Kitchen Manager your core responsibility is to oversee the commissary kitchen staff and systems and maintain food quality and consistency. You will work collaboratively with our executive team to ensure proper back of the house operations and support the kitchens at all locations. As the Assistant Commissary Kitchen Manager you will work to develop your back of the house team and aren’t afraid to jump in where needed.


Responsibilities of the job include but are not limited to:

Food Consistency & Control: Maintain high standards of quality and consistency by …

  • Regularly testing for food consistency and quality
  • Developing and
    standardizing company recipes 
  • Assisting with recipe development through R&D and demo of new products and concepts
  • Assisting with creating and maintaining inter-store ordering, invoicing, and distribution procedures
  • Creating and implementing SOPs, policies, and organizational systems for commissary production 
  • Actively monitoring and implementing best practices to minimize food waste
  • Conducting inventory and submitting food and kitchen supply orders in a timely manner. 
  • Acquiring a deep knowledge of CRG’s menus; including but not limited to ingredients, plating, and allergens

Daily Operations: Streamline commissary operations by ….

  • Obtaining and maintaining ServSafe Certification
  • Implementing and ensuring all company-wide policies, procedures, and standards of operation are practiced by commissary kitchen staff
  • Overseeing commissary kitchen compliance with all health department regulations, health and hygiene standards and federal safety standards
  • Maintaining accurate records in Margin Edge
  • Accurately tracking and maintaining inventory
  • Executing Catering BEOs
  • Proactively and consistently managing labor costs 
  • Proactively and consistently managing food costs, including product sourcing and pricing recommendations
  • Regularly testing food quality at all locations
  • Assisting in training kitchen leads at all locations
  • Working Concessions and off-site events with CRG partnerships
  • Event Coordination in collaboration with Catering Director and exec team
  • Coordinate and manage food delivery to off-site events including but not limited to catering and events. 

Leadership & Supervision: Role-model effective leadership by …

  • Exhibiting professionalism, poise and compassion
  • Training, supporting, and monitoring kitchen leadership 
  • Leading disciplinary conversations and practicing accountability
  • Consistently coaching staff with constructive feedback
  • Collaborating with kitchen leadership and other CRG departments to ensure compliance, effective operations, and growth. 
  • Identifying and completing special projects in collaboration with the Back of the House leadership team


What You’ll Bring 

  • Management experience 
  • Experience supervising and training teams
  • A love for hospitality and the unique culture of restaurants
  • A desire and ability to perpetuate a positive work culture
  • A thirst to learn, develop oneself, and an openness to constructive criticism
  • Experience working with diverse teams
  • Ability to speak conversational Spanish preferred but not required
  • Commitment to CRG’s mission and values

Centro Restaurant Group is an equal opportunity employer

We value diversity, inclusion and belonging at Centro Restaurant Group (CRG). CRG does not discriminate against any employee or applicant on the basis of race, color, creed, religion, national origin, sexual orientation, gender identity or expression, physical or mental disability, age, marital status,  familial status, or veteran status.