ZipRecruiter

Log In

1

Kitchen Manager Jobs in Moscow, ID (NOW HIRING)

Upper Crust Food Service

Field Sous Chef

Pullman, WA · On-site

$48K - $65K/yr

... management, religious and lifestyle diets). * Physical requirements: Ability to stand for extended periods in a commercial kitchen, lift up to 50 lbs, and travel reliably between houses on the ...

Hhs

Dishwasher

Lewiston, ID

$17/hr

Maintain a clean and organized kitchen environment for the hospital cafeteria. Sanitize all pots ... and management as needed to help the department operate efficiently Qualifications * Must be at ...

New

Upper Crust Food Service

Student Steward

Pullman, WA · On-site

$14.25 - $17.50/hr

Wash kitchen utensils, equipment and dishes using a dishwasher or by hand. * Put away clean dishes ... Communicate regularly with management via calls, emails, and texts. Please note this is not ...

Stonebridge Companies

Lead Cook - Head Chef

Pullman, WA · On-site

$31 - $35/hr

Strong organizational skills to manage kitchen operations and inventory. * Ability to work under pressure in a fast-paced environment, while maintaining high standards of service. Work Environment:

Stonebridge Companies

Lead Cook - Head Chef

Pullman, WA · On-site

$35/hr

Strong organizational skills to manage kitchen operations and inventory. * Ability to work under pressure in a fast-paced environment, while maintaining high standards of service. Work Environment:

Panda Restaurant Group

Service Team (Indeed Event)

Moscow, ID · On-site

$13.75 - $18.25/hr

Join us as a Kitchen Team Associate We're looking for friendly team players to cook delicious food ... Opportunities for growth into management positions * Pre-Tax Dependent Care Flexible Spending ...

American Cruise Lines

Sous Chef

Lewiston, ID · On-site

$50K - $67K/yr

Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to ... ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must ...

American Cruise Lines

Executive Sous Chef

Lewiston, ID · On-site

$65K - $83K/yr

Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to ... ServSafe Manager Certification strongly preferred. * Transportation Worker Identification ...

Buffalo Wild Wings

Heart of House Cook

Moscow, ID · On-site

$12.25 - $16.25/hr

Work closely with managers and fellow team members to keep the kitchen running efficiently. Stock, organize, and rotate products to maintain freshness and quality. Assist with opening, closing, and ...

Buffalo Wild Wings

Heart of House Cook

Moscow, ID · On-site

$12.25 - $16.25/hr

Work closely with managers and fellow team members to keep the kitchen running efficiently. * Stock, organize, and rotate products to maintain freshness and quality. * Assist with opening, closing ...

Lewis Clark Early Childhood Program

Cook

Moscow, ID · On-site

$16.21/hr

LCECP is seeking a good cook, who has strong understanding of kitchen safety, and meal preparation. Position Summary: Our Cooks are an important part of the kitchen team at LCECP, by helping to ...

previous page

Showing results 41-60

All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Moscow, ID

Kitchen Manager information

See Moscow, ID salary details

$19.5K

$44.9K

$65.1K

How much do kitchen manager jobs pay per year?

As of Aug 22, 2026, the average yearly pay for kitchen manager in Moscow, ID is $44,877.00, according to ZipRecruiter salary data. Most workers in this role earn between $33,900.00 and $54,300.00 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 Moscow, ID?

The most popular types of Kitchen jobs in Moscow, ID are:

What are popular job titles related to Kitchen Manager jobs in Moscow, ID?

For Kitchen Manager jobs in Moscow, ID, the most frequently searched job titles are:

What job categories do people searching Kitchen Manager jobs in Moscow, ID look for?

The top searched job categories for Kitchen Manager jobs in Moscow, ID are:

What cities near Moscow, ID are hiring for Kitchen Manager jobs?

Cities near Moscow, ID with the most Kitchen Manager job openings:

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Moscow, ID as of August 2026, with employment types broken down into 1% Internship, 81% Full Time, 16% Part Time, 1% Temporary, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $44,877 per year, or $21.6 per hour.

Field Sous Chef

Upper Crust Food Service

Pullman, WA • On-site

$48K - $65K/yr

Full-time

Posted 25 days ago

Upper Crust Food Service rating

7.0

Company rating: 7.0 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

18th of 68 rated caterers

Job description

Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we've remained true to our roots. Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.
The Field Sous Chef is a campus-wide culinary role that provides agile daily coverage across every house on a qualifying
campus and serves as the on-campus bench for permanent Chef openings. Rather than holding a single house assignment, the Field Sous Chef rotates across the campus portfolio - covering chef absences, supporting high-volume service and special events, and building working familiarity with every house's team, clients, and kitchen. That familiarity positions them as the leading internal candidate when a permanent Chef vacancy opens. Promotion is triggered by a vacancy, not a tenure clock; upon promotion, the Field Sous Chef moves into a permanent house with full menu ownership and a dedicated team.
Key Responsibilities
  • Daily coverage & service execution. Take daily assignments from the Area Manager or Ops Coordinator and arrive ready to lead service. When covering an absent Chef, execute the house's planned menu to the standard its clients expect, managing prep coordination, station setup, food safety compliance, and day-of logistics with the front-of-house team.
  • Cross-house rotation. Rotate across all houses on campus, building relationships with each team and learning each kitchen's equipment, inventory systems, vendors, and service cadence. Document insights across houses to inform campus-wide best practices.
  • Prep, events & onboarding support. On coverage-light days, provide pre-service prep at high-volume houses, support new-house onboarding, and execute special events (philanthropies, recruitment events, formal dinners).
  • Development & promotion readiness. Complete structured shadow time with senior chefs, participate in semi-annual development reviews with the Area Manager, and build a portfolio of menu concepts, costed recipes, and service plans in preparation for independent menu ownership.

Promotion Pathway
Promotion to permanent Chef is triggered by a Chef vacancy on the assigned campus. When a role opens, the Area
Manager first evaluates whether the Field Sous Chef is ready. If ready, they are promoted without an external posting, and a
new Field Sous Chef is recruited to maintain coverage. If not yet ready, the role may be posted externally while the Field
Sous Chef continues in the coverage role with targeted development toward the next opening. Upon promotion, the Chef
takes full ownership of menu planning and creation for their house.
Qualifications
  • Required: Culinary degree or equivalent professional kitchen experience; 3+ years in a professional kitchen with at least 1 year at the Sous Chef level; demonstrated ability to execute another chef's menu to standard; strong food safety knowledge (ServSafe certification or ability to obtain within 60 days); flexibility to work across multiple kitchens on short notice, including early mornings, evenings, and occasional weekends; strong interpersonal skills and the ability to integrate quickly into established teams.
  • Preferred: High-volume residential, hospitality, or institutional food service experience; menu design, recipe costing, and inventory management; exposure to dietary accommodation programs (allergen management, religious and lifestyle diets).
  • Physical requirements: Ability to stand for extended periods in a commercial kitchen, lift up to 50 lbs, and travel reliably between houses on the assigned campus.

What Makes This Role Different
This is not a backup position or a temporary assignment, it is a structured entry point into the Upper Crust culinary team
at our highest-density campuses, deliberately designed as the pipeline to permanent Chef roles. The tradeoff is clear: in the
float role, daily variety, broad campus exposure, and structured development toward Chef readiness; upon promotion, the
stability of a single house, full menu ownership, and a dedicated team.
Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

What Upper Crust Food Service employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Apply