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Kitchen Manager Jobs in Springfield, MO (NOW HIRING)

Golden Corral

Kitchen Manager

Springfield, MO

Kitchen Manager Department: Operations Section: Back of the House Supervisor: General Manager POSITION SUMMARY: The Kitchen Manager is responsible and accountable for food production and operating ...

Chipotle

Kitchen Leader

Springfield, MO

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) WHO WE ARE Chipotle Mexican Grill ...

CHIPOTLE

Kitchen Leader

Springfield, MO · On-site

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) WHO WE ARE Chipotle Mexican Grill ...

Panda Restaurant Group

Kitchen Team

Republic, MO · On-site

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 ...

Panda Restaurant Group

Kitchen Team

Springfield, MO

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 ...

Culver's

Kitchen Team Member

Republic, MO · On-site

$15 - $17/hr

At Culver's, being a kitchen team member is more than just a job; it's the opportunity to play a key role in delivering the high-quality food we're known for, while building skills that last a ...

Culver's

Kitchen Team Member

Republic, MO · On-site

$15 - $17/hr

At Culver's, being a kitchen team member is more than just a job; it's the opportunity to play a key role in delivering the high-quality food we're known for, while building skills that last a ...

Schlotzsky's

Kitchen Staff

Springfield, MO · On-site

$11 - $13/hr

Schlotzsky's is Hiring - Kitchen Team Members * Pay Range: $9.00-$12.00 per hour, based on experience, availability, and location sales volume * Position Type: Full-time or Part-time (flexible ...

Schlotzsky's

Kitchen Staff

Springfield, MO · On-site

$11 - $13/hr

Schlotzsky's is Hiring - Kitchen Team Members * Pay Range: $9.00-$12.00 per hour, based on experience, availability, and location sales volume * Position Type: Full-time or Part-time (flexible ...

Culver's

Kitchen Team Member

Springfield, MO · On-site

$15 - $17/hr

At Culver's, being a kitchen team member is more than just a job; it's the opportunity to play a key role in delivering the high-quality food we're known for, while building skills that last a ...

Culver's

Kitchen Team Member

Springfield, MO · On-site

$16 - $18/hr

Looking for a full-time kitchen career with benefits? If delighting people and a fast-paced kitchen environment are in your DNA, you'll be a natural at this position! Our back-of-house (BOH) crew ...

Culver's

Kitchen Team Member

Springfield, MO · On-site

$15 - $17/hr

At Culver's, being a kitchen team member is more than just a job; it's the opportunity to play a key role in delivering the high-quality food we're known for, while building skills that last a ...

Culver's

Kitchen Team Member

Springfield, MO

$15 - $17/hr

At Culver's, being a kitchen team member is more than just a job; it's the opportunity to play a key role in delivering the high-quality food we're known for, while building skills that last a ...

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All JobsKitchen Manager JobsKitchen Manager Jobs in Springfield, MO

Kitchen Manager information

See Springfield, MO salary details

$21.2K

$48.6K

$70.6K

How much do kitchen manager jobs pay per year?

As of Jul 5, 2026, the average yearly pay for kitchen manager in Springfield, MO is $48,647.00, according to ZipRecruiter salary data. Most workers in this role earn between $36,700.00 and $58,800.00 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.

How much do kitchen managers earn?

Kitchen managers typically earn an average annual salary ranging from $40,000 to $70,000, depending on experience, location, and the size of the establishment. They often oversee staff, manage inventory, and ensure food safety standards are met, which can influence compensation levels.

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.

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 role of a kitchen manager?

A kitchen manager oversees daily operations in a restaurant or food service establishment, including managing staff, ensuring food quality and safety, controlling inventory, and maintaining cleanliness. They often coordinate with chefs and staff, enforce health regulations, and may handle scheduling and budgeting to ensure efficient kitchen performance.

What are the duties of a kitchen manager?

A kitchen manager oversees daily kitchen operations, including supervising staff, ensuring food quality and safety, managing inventory and supplies, and maintaining cleanliness and compliance with health regulations. They also handle scheduling, training, and budgeting to ensure efficient restaurant performance.

What is the highest paying job in a kitchen?

The highest paying job in a kitchen is typically a Executive Chef or Head Chef, especially in high-end restaurants or luxury hotels. These roles require extensive experience, culinary skills, and often management certifications, and they can earn significantly higher salaries than other kitchen positions.
More about Kitchen Manager jobs
What are the most commonly searched types of Kitchen jobs in Springfield, MO? The most popular types of Kitchen jobs in Springfield, MO are:
What are popular job titles related to Kitchen Manager jobs in Springfield, MO? For Kitchen Manager jobs in Springfield, MO, the most frequently searched job titles are:
What job categories do people searching Kitchen Manager jobs in Springfield, MO look for? The top searched job categories for Kitchen Manager jobs in Springfield, MO are:
What cities near Springfield, MO are hiring for Kitchen Manager jobs? Cities near Springfield, MO with the most Kitchen Manager job openings:
Kitchen Manager jobs near you
Kitchen Manager

Kitchen Manager

Golden Corral

Springfield, MO

Full-time

Posted 14 hours ago

Job description

OPERATIONS POSITION DESCRIPTION
POSITION INFORMATION:
Position Title:
Kitchen Manager
Department: Operations
Section:
Back of the House
Supervisor:
General Manager
POSITION SUMMARY:
The Kitchen Manager is responsible and accountable for food production and operating the back of the house using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved.
ACCOUNTABILITIES/RESPONSIBILITIES:
  1. Achieve all company standards for products, recipes, cleanliness and service times in restaurant using Golden Corral systems. Achieve all local, state and federal health and sanitation standards. Ensure compliance with all company policies including the Code of Ethics. Ensure Restaurant Operations Improvement Process (ROIP) standards are met in the back of the house.
  2. Control food costs by ordering, receiving, storing and producing all food products according to Golden Corral specifications and production guides. Maintain food product inventory levels in accordance with Golden Corral guidelines.
  3. Achieve period and annual budgeted food, labor and controllable costs in all areas of production operations through planning, scheduling and executing the Golden Corral Operating Systems.
  4. Achieve excellent food quality by ensuring back of the house Co-workers properly prepare recipes to Golden Corral specifications and follow build-to’s for excellent execution. Ensure the Co-workers are following the appropriate menu matrix and achieving standards for productivity.
  5. Take inventories and report smallwares order requirements including utensils, pans, chemicals, etc. to General Manager according to guidelines in Operations Manual. Ensure standards for preventive maintenance on equipment are followed for the back of the house.
  6. Maintain proper staffing levels for the Cook, Hot Cook, Utility, Meat Cutter, Prep, Hot Bar Attendant by developing and achieving goals to maintain standards in the areas of recruitment, selection, Fast Pass for Success training and retention of talented Co-workers. Work with the GM to ensure the back of the house is covered on days off.
  7. Select, develop, train and reward Crew Leaders/Trainers, A-Team members and Certified Assistant Managers who consistently achieve exemplary standards of performance in their daily work.
  8. Conduct training on and implement any new standards, recipes or system changes when they are transmitted to the field. Schedule quarterly meetings with kitchen Co-workers.
  9. Perform performance appraisals and disciplinary counseling sessions with kitchen Co-workers in areas of responsibility as outlined in Administrative Guide. This includes submitting any pay change or special recognition recommendations to the General Manager.
10. Perform other functions that may be necessary to ensure guests receive a pleasurable dining experience.
EDUCATION/SPECIALIZED TRAINING:
Education and training associated with completion of a high school diploma. A degree in hospitality is preferred. Successful completion of the Golden Corral Kitchen Manager in Training program.
EXPERIENCE:
Two or three years of management experience in operations in a high volume restaurant with diversified menu offering.
OTHER QUALIFICATIONS:
Hours of work for this position are approximately 60 hours per week. Position requires standing and walking for periods of 2-5 hours without a rest break, task sequencing and the completion of complex administrative responsibilities. Occasional moderate to heavy (10-25+lb) lifting and carrying, bending and reaching overhead may be required. Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces. Position is under minimal levels of day-to-day supervision.
Re. 11-21

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