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Kitchen Manager Jobs in Riverside, CA (NOW HIRING)

Cpk

Kitchen Manager

Rancho Cucamonga, CA · On-site

$70.30K - $72.50K/yr

At California Pizza Kitchen, we bring thebiggestandbestparts of ourselves to work and to our ... Manager meals while working and a Management Dine-Out card toenjoy with yourfamily and friends.

SC Wings Block, LLC

Kitchen Manager

Mission Viejo, CA · On-site

$55K - $100K/yr

The Kitchen Manager is directly accountable for the execution and performance of the HOH and provides direction and supervision to all HOH team members. RESPONSIBILITIES Manages the operation of the ...

Bar Louie

Kitchen Manager

Tustin, CA · On-site

What You'll Do (Responsibilities): We're seeking a Kitchen Manager to help lead our back-of-house operations and ensure top-quality food every time. You'll support the team, maintain safety standards ...

funlab

Assistant Kitchen Manager

Irvine, CA · On-site

Now, we're on the lookout for an Assistant Kitchen Manager to join the team at Hijinx Hotel/ Holey Moley Golf Club in Irvine Ca - someone who's passionate about people, driven by fun, and ready to ...

Heritage Grocers Group

Kitchen Asst. Manager

Riverside, CA · On-site

$19.65 - $22.46/hr

The Kitchen Assistant Manager assists the Kitchen Manager in the oversight of daily Kitchen operations and provides leadership and direction to achieve profitable Kitchen operations. The Kitchen ...

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Kitchen Manager information

See Riverside, CA salary details

$23.5K

$53.9K

$78.2K

How much do kitchen manager jobs pay per year?

As of Jun 1, 2026, the average yearly pay for kitchen manager in Riverside, CA is $53,934.00, according to ZipRecruiter salary data. Most workers in this role earn between $40,700.00 and $65,200.00 per year, depending on experience, location, and employer.

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.

More about Kitchen Manager jobs
What are the most commonly searched types of Kitchen jobs in Riverside, CA? The most popular types of Kitchen jobs in Riverside, CA are:
What job categories do people searching Kitchen Manager jobs in Riverside, CA look for? The top searched job categories for Kitchen Manager jobs in Riverside, CA are:
What cities near Riverside, CA are hiring for Kitchen Manager jobs? Cities near Riverside, CA with the most Kitchen Manager job openings:
Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Riverside, CA as of May 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $53,934 per year, or $25.9 per hour.
Executive Kitchen Manager

Executive Kitchen Manager

King's Seafood

Rancho Cucamonga, CA

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted yesterday

Job description

Come join the House that Seafood Built!
Here's What We'll Bring To The Table:
  • Competitive Salary: $100,000 - $120,000 based on experience + realized bonus
  • Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account
  • 401k with a Match
  • Education Reimbursement
  • Accrued Vacation and Sick Days
  • Dining Discount for you and up to 5 guests
Our Executive Kitchen Managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Kitchen Manager, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.
Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful EKM with us is "standards-driven" and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.
Essential Responsibilities:
  • Complete opening and closing duties as assigned to set up the day for success.
  • Creating prep lists for all kitchen crew.
  • Support the preparation of all food items for meal period and next service.
  • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
  • Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.
  • Develop all kitchen crew for cross training and promotion.
  • Lead all roll out programs to the menu, seasonal items, and recipe changes.
  • Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures
  • Monthly End of Period inventory (all kitchen)
  • Interface and communicate with RCP/GM on financial responsibilities and results
  • Ensures that all food products meet company recipe specifications for preparation and quality.
  • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.
  • Interface and communicate with RCP/GM on recipe adherence
  • Creates and is responsible for execution of corrective action plans for kitchen.
  • Interviews and selects new kitchen crew
  • Conducts annual performance reviews on kitchen crew and Kitchen Manager
  • Interacts with Guests - table visits, complaints, special requests
  • Leads and is responsible for MIT training (classroom)
  • Leads all kitchen crew meeting
Essential Skills/Experience:
  • Minimum of 21 years of age.
  • 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $4M)
  • High school graduate.
  • Any formal culinary training.
  • Ability to analyze financial reports.
  • Ability to communicate verbal and written English with Guests, management and co-workers.
  • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
  • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
  • Ability to lift up to 40 lbs., 10-20 is typical
  • Ability to carry up to 120 feet
  • Ability to reach up to 6 feet, 4 is typical
  • Ability to work off counter heights of 36 - 42 inches
  • Ability to move through 24 inch aisles and spaces as small as 12 inches

Skills & Requirements
King's Seafood logo

About King's Seafood

Sourced by ZipRecruiter

King's Seafood Company is a respected name in the food industry sector and it's headquartered in Costa Mesa, CA, U.S. This successful company is famed for its provision of high-quality seafood to consumers. The business has major roots back to 1945, when the family opened their first restaurant and, over time, expanded to include distribution under King's Seafood distribution. There, they source, inspect and deliver the freshest seafood, complying with quality and safety standards. Their mission is to ensure that their customers enjoy amazing seafood and enjoy 'the ultimate dining experience.' One of their notable accomplishments is their sustainable fisheries practices which have been replicated by others in the same industry.

Industry

Restaurants

Company size

1,001 - 5,000 Employees

Headquarters location

Costa Mesa, CA, US

Year founded

1945

Social media

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