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Kitchen Operations Manager Jobs in Arizona (NOW HIRING)

Community Food Bank

Kitchen Manager

Tucson, AZ · On-site

$50K - $70K/yr

Kitchen Operations * Manages daily kitchen operations to ensure efficient, safe, and high-quality food production. * Develops and monitors production schedules to meet operational demands and ...

Hillstone Restaurant Group

Kitchen Manager

Phoenix, AZ · On-site

Some of our more well-known operations are Houston's, Hillstone, R+D Kitchen, Bandera, East Hampton ... As a part of our management, you will play a crucial role in maintaining the highest standards of ...

Hillstone Restaurant Group

Kitchen Manager

Phoenix, AZ · On-site

Some of our more well-known operations are Houston's, Hillstone, R+D Kitchen, Bandera, East Hampton ... As a part of our management, you will play a crucial role in maintaining the highest standards of ...

Chelsea's Kitchen

CKE Kitchen Manager

Phoenix, AZ · On-site

$55K - $64K/yr

The Kitchen Manager supports the manager of a restaurant with medium sales volume and moderately complex kitchen and culinary operations and is responsible for day-to-day supervision of and ...

HM Alpha Hotels

Kitchen Supervisor

Tucson, AZ · On-site

The Kitchen Supervisor supports daily kitchen operations by ensuring consistent food quality ... Monitor inventory and assist with ordering and stock management. * Maintain cleanliness ...

Oregano's

Kitchen Manager

Gilbert, AZ · On-site

Oversee all kitchen operations, including food production, inventory management, and staff scheduling. * Drive profitability by controlling food costs, managing labor expenses, and maximizing ...

Oregano's

Kitchen Manager

Gilbert, AZ · On-site

$60K - $70K/yr

Oversee all kitchen operations, including food production, inventory management, and staff scheduling. * Drive profitability by controlling food costs, managing labor expenses, and maximizing ...

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All JobsKitchen Operations JobsKitchen Operations Manager JobsKitchen Operations Manager Jobs in Arizona

Kitchen Operations Manager information

See Arizona salary details

$33.1K

$73.3K

$122.1K

How much do kitchen operations manager jobs pay per year?

As of Sep 1, 2026, the average yearly pay for kitchen operations manager in Arizona is $73,289.00, according to ZipRecruiter salary data. Most workers in this role earn between $55,900.00 and $89,000.00 per year, depending on experience, location, and employer.

What does a kitchen operations manager do?

A Kitchen Operations Manager oversees the daily operations of a kitchen, ensuring food quality, safety, and efficiency. They are responsible for managing kitchen staff, maintaining inventory, enforcing health and safety regulations, and optimizing workflows. Their role often includes budgeting, ordering supplies, and collaborating with other managers to meet customer expectations. Ultimately, they ensure the kitchen runs smoothly, food is prepared to high standards, and all procedures comply with relevant regulations.

What are the key skills and qualifications needed to thrive as a kitchen operations manager, and why are they important?

To thrive as a Kitchen Operations Manager, you need expertise in food safety, inventory management, and staff supervision, often supported by culinary education or hospitality management experience. Familiarity with kitchen management software, POS systems, and certifications such as ServSafe are typically required. Strong leadership, effective communication, and problem-solving skills help foster a productive work environment and ensure smooth operations. These competencies are crucial for maintaining high standards of food quality, safety, and team efficiency in a fast-paced kitchen setting.

What are some common challenges faced by kitchen operations managers, and how can they be addressed?

Kitchen Operations Managers often face challenges such as maintaining consistent food quality during busy periods, managing diverse kitchen staff, and controlling costs without sacrificing standards. Effective communication and strong organizational skills are crucial for addressing these issues. Implementing clear processes, conducting regular training sessions, and fostering a collaborative environment help ensure smooth operations and a positive team dynamic. Additionally, closely monitoring inventory and using data-driven scheduling can help balance costs and efficiency.

What is the difference between Kitchen Operations Manager vs Kitchen Supervisor?

AspectKitchen Operations ManagerKitchen Supervisor
CredentialsExperience in management, culinary background often preferredFood safety certifications, experience in kitchen roles
Work EnvironmentOversees entire kitchen operations, manages staff and processesSupervises kitchen staff, ensures daily operations run smoothly
Employer & Industry UsageUsed in restaurants, hotels, catering servicesCommon in similar food service settings, often as frontline leadership
Search & Comparison IntentLooking for managerial roles overseeing kitchen functionsSeeking supervisory roles in kitchen settings

The main difference between a Kitchen Operations Manager and a Kitchen Supervisor lies in scope and responsibilities. The manager oversees overall kitchen operations, staff management, and strategic planning, while the supervisor focuses on daily supervision and task execution. Both roles require relevant food safety certifications and experience, but the manager typically has broader responsibilities and a higher level of oversight.

What are the most commonly searched types of Kitchen Operations jobs in Arizona?

The most popular types of Kitchen Operations jobs in Arizona are:

What cities in Arizona are hiring for Kitchen Operations Manager jobs?

Cities in Arizona with the most Kitchen Operations Manager job openings:

Kitchen Operations Manager jobs near you
Infographic showing various Kitchen Operations Manager job openings in Arizona as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 12% Part Time, 1% Temporary, and 2% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $73,289 per year, or $35.2 per hour.

Kitchen Manager

Tucson, AZ • On-site

Community Food Bank
See more jobs at Community Food Bankexternal

$50K - $70K/yr

Full-time

Posted 23 days ago

Job description

Position Summary:
The Community Food Bank (CFB) Kitchen Manager oversees the daily operations of assigned commercial kitchen facilities, ensuring safe, efficient, and high-quality food production in support of CFB nutrition and meal programs. This position is responsible for planning and directing kitchen operations, supervising kitchen staff and volunteers, maintaining food safety and regulatory compliance, managing production schedules, controlling inventory, and ensuring operational excellence.
The Kitchen Manager works collaboratively with Nutrition & Meal Programs, Culinary Training, Food Sourcing, and other internal departments to ensure meals are produced efficiently, meet quality standards, and support the organization's mission.
Key Responsibilities:
Kitchen Operations
  • Manages daily kitchen operations to ensure efficient, safe, and high-quality food production.
  • Develops and monitors production schedules to meet operational demands and delivery timelines.
  • Oversees food preparation, packaging, storage, and distribution activities.
  • Monitors productivity, workflow, and operational performance while identifying opportunities for continuous improvement.
  • Ensures kitchen equipment is maintained and operational; coordinates repairs and preventative maintenance.

Staff Leadership
  • Supervises kitchen staff, including Production Supervisors, cooks, kitchen support staff, and volunteers, as assigned.
  • Recruits, trains, coaches, evaluates, and develops staff to promote high performance and professional growth.
  • Establishes work schedules and adjusts staffing levels to meet operational needs.
  • Fosters a collaborative, respectful, and safety-focused work environment.
  • Supports employee engagement and accountability through regular communication and performance management.

Food Production & Quality
  • Ensures meals are prepared according to standardized recipes, production schedules, nutritional requirements, and quality standards.
  • Collaborates with Nutrition & Meal Programs staff to implement menus that meet participant nutritional needs.
  • Monitors food quality, appearance, taste, portioning, packaging, and presentation.
  • Implements quality assurance measures to maintain consistency across kitchen operations.

Food Safety & Regulatory Compliance
  • Ensures compliance with all applicable food safety regulations, HACCP principles, sanitation requirements, and health department standards.
  • Maintains a clean, organized, and safe kitchen environment.
  • Oversees food temperature monitoring, sanitation procedures, labeling, storage, and inventory rotation using First In, First Out (FIFO) principles.
  • Maintains required food safety certifications and ensures staff complete required training.

Inventory & Resource Management
  • Oversees food, supply, and equipment inventory.
  • Collaborates with Food Sourcing and Procurement staff to maintain appropriate inventory levels and vendor relationships.
  • Monitors food costs and recommends strategies to improve operational efficiency and reduce waste.
  • Assists with budget planning and monitors expenditures within assigned operational areas.

Collaboration & Program Support
  • Collaborates with Nutrition & Meal Programs, Culinary Training, Operations, Food Sourcing, and other departments to support organizational priorities.
  • Supports meal production for Mobile Meals, Community Meals, congregate meal sites, contract meal services, emergency feeding operations, and special events.
  • Participates in strategic planning and continuous improvement initiatives to strengthen kitchen operations.

Other Duties
  • Performs other duties as assigned.

Qualifications:
Minimum Qualifications
  • Bachelor's degree in Food Service Management, Culinary Arts, Hospitality Management, Nutrition, or a related field; or an equivalent combination of education and experience.
  • Four (4) years of progressively responsible experience in commercial kitchen operations, food production, or institutional food service.
  • Two (2) years of supervisory or management experience.
  • ServSafe Food Protection Manager Certification or ability to obtain within 90 days of hire.
  • Intermediate proficiency with Microsoft Office 365.
  • Valid Arizona Driver License with an acceptable driving record.

Preferred Qualifications
  • Experience in nonprofit, institutional, healthcare, or high-volume food service.
  • Experience managing commercial kitchen budgets and inventory.
  • Experience supervising volunteers.
  • Bilingual in English and Spanish.

Knowledge, Skills, & Abilities
  • Knowledge of commercial kitchen management and high-volume food production.
  • Knowledge of food safety regulations, HACCP principles, and sanitation standards.
  • Knowledge of inventory management, purchasing, and vendor coordination.
  • Knowledge of production planning, workflow management, and quality assurance.
  • Ability to supervise, coach, and develop staff.
  • Ability to analyze operational data and improve efficiency.
  • Ability to manage competing priorities in a fast-paced production environment.
  • Strong leadership, organizational, and problem-solving skills.
  • Strong verbal and written communication skills.
  • Ability to work effectively with people from diverse economic, social, and cultural backgrounds.

Core Competencies
  • Leadership
  • Operational Excellence
  • Food Safety
  • Staff Development
  • Collaboration
  • Accountability
  • Quality Focus
  • Customer & Participant Focus
  • Problem Solving
  • Continuous Improvement
  • Resource Stewardship
  • Mission Alignment

An equivalent combination of education and experience may be considered if applicable and must be directly related to the functions and body of knowledge required to successfully perform the job.
Physical Requirements:
  • Medium Work - Ability to exert up to 50 pounds of force occasionally, up to 20 pounds of force frequently, and negligible force constantly to move objects.
  • Ability to stand and walk for extended periods throughout the workday.
  • Ability to frequently bend, stoop, kneel, crouch, reach, push, pull, and perform repetitive hand and arm movements.
  • Ability to frequently lift, carry, push, and pull food products, cookware, supplies, and equipment weighing up to 50 pounds.
  • Ability to safely operate commercial kitchen equipment.
  • Ability to work in commercial kitchen, warehouse, cooler, and freezer environments with varying temperatures, humidity, noise levels, and exposure to food allergens.
  • Ability to wear required personal protective equipment and follow safe work practices.
  • Ability to occasionally work evenings, weekends, holidays, or extended hours to support operational needs.

Expectations:
  • CFB is dedicated to fostering a workplace where our Core Values of Dignity, Integrity, Collaboration, and Impact are actively demonstrated and supported in all aspects of our work.
  • CFB works diligently to maintain a culture of fairness, responsibility, trustworthiness and teamwork to advance our mission: We change lives in the communities we serve by feeding the hungry today and building a healthy, hunger-free tomorrow.
  • CFB is a drug and tobacco free work environment.
  • CFB is committed to having a workforce that reflects diversity at all levels and is an equal opportunity employer. Qualified applicants are considered for employment, and staff members are treated during employment without regard to race, color, religion, national origin, citizenship, age, sex, sexual orientation, gender identity, marital status, ancestry, physical or mental disability, veteran status, or any other characteristic protected under applicable law.

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