ZipRecruiter

Log In

1

Kitchen Manager Jobs in Sandpoint, ID (NOW HIRING)

Alterra

Sky House Chef (BOH Manager)

Sandpoint, ID · On-site

$50K - $55K/yr

Ensures food quality, kitchen cleanliness and facility maintenance are all in compliance with Idaho ... Manages purchasing, inventory control, and related systems to maintain adequate product levels ...

Schweitzer

Sky House Chef (BOH Manager)

Sandpoint, ID · On-site

$50K - $55K/yr

Ensures food quality, kitchen cleanliness and facility maintenance are all in compliance with Idaho ... Manages purchasing, inventory control, and related systems to maintain adequate product levels ...

Trinity Services Group

Kitchen worker

Sandpoint, ID · On-site

$21/hr

Manage inmate labor and team members in the kitchen during food prep and food service shifts in the kitchen. * Serve food during planned meal schedules and according to department procedures. * Use ...

BURGER BAY LLC

Kitchen Staff

Sagle, ID · On-site

$16 - $22/hr

Seeking reliable, motivated cooks to join kitchen team. Prepares and cooks menu items and all prep associated with menu items from scratch using recipes and highest quality standards. Set up and ...

BURGER BAY LLC

Kitchen Staff

Sagle, ID · On-site

$16 - $22/hr

Seeking reliable, motivated cooks to join kitchen team. Prepares and cooks menu items and all prep associated with menu items from scratch using recipes and highest quality standards. Set up and ...

Home Depot

Department Supervisor

Ponderay, ID · On-site

$19.50 - $21.75/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

Sandpoint, ID · On-site

$19.50 - $21.75/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 ...

Kalispel

Back of House - Kalispel Casino Chef

Cusick, WA · On-site

$50K - $68K/yr

Summary of Functions To manage and coordinate all restaurant kitchen activities as it relates to the culinary department. To provide superior quality, preparation, presentation, of food and guest ...

next page

Showing results 1-20

All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Sandpoint, ID

Kitchen Manager information

See Sandpoint, ID salary details

$21.3K

$48.9K

$71K

How much do kitchen manager jobs pay per year?

As of Sep 5, 2026, the average yearly pay for kitchen manager in Sandpoint, ID is $48,924.00, according to ZipRecruiter salary data. Most workers in this role earn between $36,900.00 and $59,100.00 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 Sandpoint, ID?

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

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

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

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Sandpoint, ID as of August 2026, with employment types broken down into 76% Full Time, 23% Part Time, and 1% Contract. Highlights an 87% Physical, 2% Hybrid, and 11% Remote job distribution, with an average salary of $48,924 per year, or $23.5 per hour.

Sky House Chef (BOH Manager)

Schweitzer Mountain Resort

Sandpoint, ID • On-site

$50K - $55K/yr

Full-time

Medical, Retirement, PTO

Re-posted 22 days ago

Job description

Year Round
Welcome to Schweitzer-where passionate mountain recreation pros work hard and play harder. Known for our friendly, inclusive culture, we’re growing thoughtfully to enhance mountain access and village life. Join the Schweitzer difference and help shape our future.
Perks include:
• Free Alterra Mountain Resort pass
• Employee housing
• Discounted onsite childcare
• Accrued paid sick leave
• 401(k) match
• Great discounts and access to pro deals
• Depending on employment status you could qualify for full medical benefits, vacation time, and paid parental leave.
Employment Status: Full Time Year Round
Wage Range: $50,000 - $55,000
Minimum Age: 21
Background Check Required: Yes
Driver Verification Required: Yes
Position Summary:
Oversees and actively participates in food and beverage preparation, presentation, and service for special events, festivals, and weddings held within food and beverage facilities. Serves as a working leader, regularly performing operational duties alongside team members while directing daily activities and ensuring service standards are met. Responsible for all Sky House Cafeteria and Sky House Restaurant back-of-house operations, including food production, grill counter service, sanitation, facility cleanliness, and compliance with safety standards. Ensures exceptional guest experience while maintaining a safe, productive, and efficient work environment for guests and team members.
Essential Functions and Major Responsibilities:
  • Ensures food quality, kitchen cleanliness and facility maintenance are all in compliance with Idaho State health codes and regulations.
  • Collaborates with the VP of Food & Beverage to develop budgets, menus, and culinary programs that support guest satisfaction and operational goals.
  • Oversees and actively participates in daily kitchen operations, leading by example and working alongside staff to ensure efficient execution of food production and service.
  • Expertise in a variety of cooking methods and stations, including sauté, broiler, grill, pantry, and high-volume production.
  • Basic to intermediate baking skills, including the preparation of breads, pastries, and desserts.
  • Proven experience in recipe development, menu planning, menu writing, and menu pricing.
  • Ensures the quality, consistency, and presentation of all food products and back-of-house operations for the Sky House restaurant and café with focus on guest satisfaction.
  • Recruits, hires, trains, schedules, and supervises culinary staff; oversees timekeeping, performance management, and employee development while providing operational support to front-of-house teams.
  • Manages purchasing, inventory control, and related systems to maintain adequate product levels, control costs, and support operational needs.
  • Responsible for achieving financial objectives for department in accordance with established budgetary guidelines.
  • Directs and participates in banquets, weddings, special event food preparation, presentation, and service.
  • Works closely with the Sky House Front of House Manager to ensure operational excellence and menu consistency.

Secondary Responsibilities:
  • Maintain effective communication with team members, department leaders, and resort management through regular meetings, daily safety discussions, and pre-shift huddles.
  • Provide operational support to other resort dining outlets as needed. Operating seasons for department are winter and summer. Expected to support other F&B operations as needed during the other seasons.
  • Serve as a resource for staff and guests by gaining a strong working knowledge of resort-wide operations and events.
  • Ability to operate, or successfully complete training required to operate, snowcats and other resort vehicles/equipment as needed. Must successfully pass a pre-employment drug screening as required for snowcat and other safety-sensitive equipment operation.

Supervisory Responsibilities (if applicable):
Number of employees supervised: __13__
Specific Job Skills:
License/Certifications - Valid driver’s license and Servsafe Manager
Technical - Microsoft Office Suite (Excel, Word, Outlook), Workday (Scheduling, Timekeeping, Evaluations), Financial Reporting (Vena, D365), Inventory Control (Craftable) and POS (Shift 4 Dine)
Physical Capabilities - Advanced knife skills. Up to 2 hours of administrative and computer-based work per day. Stand and walk for 10+ hours per shift. Frequently lift, carry, push, and pull objects weighing up to 50 pounds. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.
Additional - Strong leadership, team-building, and employee development skills. Strong organizational and time-management skills with the ability to prioritize multiple tasks in a fast-paced environment. This position is based at our mid-mountain restaurant and requires walking on slippery surfaces or potentially riding the chairlift in all weather conditions.
Education/Related Experience:
Minimum education required - High School Diploma or equivalent - Culinary school degree preferred.
Minimum time in related position - 3 years general F&B experience, 1-year supervisory experience.

Apply