ZipRecruiter

Log In

1

Kitchen Operations Manager Jobs in Decatur, GA (NOW HIRING)

Metrotainment Cafes'

Kitchen Expo

Atlanta, GA · On-site

$15 - $20/hr

Experience in a kitchen or food service role, with a strong understanding of kitchen operations and ticketing systems. * Excellent organizational and communication skills to manage multiple tasks and ...

Hudson Grille

Kitchen Expo

Atlanta, GA · On-site

$16 - $19/hr

Experience in a kitchen or food service role, with a strong understanding of kitchen operations and ticketing systems. * Excellent organizational and communication skills to manage multiple tasks and ...

Legacy Ventures

Operations Manager

Atlanta, GA · On-site

The Operations Manager is responsible for all operations of the Front Office and Food & Beverage ... Follow the proper procedures in the breakdown, cleaning and reassembling of all kitchen equipment ...

Our House GA

Kitchen Assistant

Atlanta, GA · On-site

$13.50 - $16.50/hr

Duties and responsibilities can be changed, expanded, reduced, or delegated by management to meet ... Previous experience supporting kitchen operations in a food service, residential, or educational ...

New

Catch Air

Kitchen Lead

Tucker, GA · On-site

$17/hr

Ensure all kitchen equipment is well-maintained and operational. Manage inventory levels, order supplies, and ensure proper food storage. Train and develop kitchen staff, providing ongoing guidance ...

Bowlero

Restaurant & Operations Manager

Roswell, GA · On-site

$50K - $60K/yr

Lead daily operations across food and beverage, bar, kitchen, bowling, and arcade, maintaining ... Own labor management, food and beverage cost control, inventory accuracy, and daily financial ...

previous page

Showing results 41-60

All JobsKitchen Operations JobsKitchen Operations Manager JobsKitchen Operations Manager Jobs in Decatur, GA

Kitchen Operations Manager information

See Decatur, GA salary details

$34.7K

$76.8K

$127.9K

How much do kitchen operations manager jobs pay per year?

As of Aug 11, 2026, the average yearly pay for kitchen operations manager in Decatur, GA is $76,784.00, according to ZipRecruiter salary data. Most workers in this role earn between $58,600.00 and $93,200.00 per year, depending on experience, location, and employer.

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 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 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 cities near Decatur, GA are hiring for Kitchen Operations Manager jobs? Cities near Decatur, GA with the most Kitchen Operations Manager job openings:
Kitchen Operations Manager jobs near you
Infographic showing various Kitchen Operations Manager job openings in Decatur, GA as of August 2026, with employment types broken down into 85% 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 $76,784 per year, or $36.9 per hour.

Catering Operations Manager

SOCIAL EXPRESS CATERING & MEAL PREP

Atlanta, GA • On-site

$50K - $55K/yr

Full-time

PTO

Re-posted 20 days ago

Job description

Benefits:
  • Employee discounts
  • Opportunity for advancement
  • Training & development
  • Bonus based on performance
  • Competitive salary
  • Free food & snacks
  • Paid time off

Catering Operation ManagerCompany: Social Express Catering & Meal Prep (SECMP)
Location: Metro Atlanta, GA (On-site)
Job Type: Full-Time
Compensation: $50,000–$55,000/year (based on experience) + KPI bonus opportunity
Schedule: Early mornings required; some weekends/evenings depending on business needs
Reports To: COO + CEO/Executive Chef
Direct Reports: Kitchen staff (Catering Specialists/Cooks), Drivers, Shift Leads
Role SummarySocial Express Catering & Meal Prep (SECMP) is hiring a seasoned Operations Manager to run the day-to-day execution of our production kitchen, staffing, and delivery operations.
This role is for a true operator—someone who is organized, disciplined, and can lead people while driving performance through KPIs. You will be responsible for making sure our daily operations run smoothly across:
 ✅ Large-scale daily meal production + packing
 ✅ Delivery logistics and on-time dispatch
 ✅ Inventory readiness and waste control
 ✅ Kitchen structure, cleanliness, and compliance
 ✅ Staff scheduling and accountability
 ✅ Support for catering and event readiness (Chef-led execution)
This is not a desk job. You will be hands-on and fully responsible for keeping the business running without chaos.

Key Responsibilities1) Own Daily Production & Kitchen Execution
  • Run daily operations including prep, cook, packing, staging, load-out, and reset
  • Lead daily pre-shift huddles and assign stations with deadlines
  • Enforce consistency in portioning, food quality, packaging, and accuracy
  • Prevent “fire drills” by planning ahead and controlling the pace of the kitchen
  • Ensure the kitchen is clean, organized, and production-ready at all times
2) Build the Daily/Weekly Plan (No Guesswork)
  • Create daily production timelines and prep lists
  • Coordinate staffing coverage based on volume and deadlines
  • Ensure all teams know the plan: who is doing what, by what time, and how it must look
  • Control overtime by planning ahead—not reacting late
3) Dispatch & Delivery Accountability
  • Confirm driver coverage daily and ensure smooth route execution
  • Maintain strict dispatch procedures:
    • correct loading order
    • route-ready staging
    • equipment sign-out and return tracking
    • departure time tracking
  • Identify delivery risks early and correct them before they become failures
  • Hold drivers accountable for accuracy, timeliness, and professionalism
4) Inventory, Ordering & Waste Control
  • Maintain par levels for food, packaging, and disposables
  • Track key inventory items that impact daily output (protein, trays, containers, labels, etc.)
  • Reduce waste through better forecasting, FIFO, and prep discipline
  • Communicate shortages immediately to leadership with a solution plan

5) Food Safety, Quality & Compliance
  • Enforce food safety and sanitation requirements daily
  • Ensure all required logs are completed (temps, sanitation, cleaning schedules, etc.)
  • Maintain compliance culture: no shortcuts, no excuses
  • Correct issues fast and prevent repeat mistakes
6) Staff Leadership & Performance Management
  • Train and coach staff to standards (SOPs, station expectations, speed, cleanliness)
  • Hold staff accountable for punctuality, professionalism, and performance
  • Support hiring and onboarding in partnership with CEO/COO
  • Document recurring performance issues and implement corrective actions
7) Catering & Events Support (Executive Chef-Led)

The Executive Chef owns all event strategy, planning, day-of execution, and culinary direction.
 The Operations Manager supports Chef by ensuring readiness.
  • Coordinate staffing support for event prep needs
  • Ensure equipment, supplies, and disposables are staged on time
  • Keep kitchen production protected so events don’t disrupt daily obligations
  • Ensure the kitchen is reset and ready after event prep work
8) Daily Reporting & KPI Management
  • Track performance with clear metrics and trends
  • Provide a daily recap to COO/CEO including:
    • on-time dispatch status
    • packing accuracy/mistakes
    • staffing issues/callouts
    • inventory gaps
    • corrective actions taken
  • Lead weekly KPI review and improvement actions
KPI Scorecard (What Success Looks Like)Execution & Delivery
  • On-time dispatch: ≥ 98% weekly
  • Missed routes/sites: 0
  • Packing accuracy: ≥ 99%
Quality & Compliance
  • Log completion: ≥ 95% daily
  • Critical food safety incidents: 0
  • Client complaints: decreasing trend
Labor & Efficiency
  • Labor hours within weekly plan
  • Overtime controlled and approved only
  • Reduced waste month-over-month
Team Reliability
  • 100% route/shift coverage
  • Improved punctuality + reduced callouts
  • Training completed within required timelines
QualificationsRequired
  • 3–7+ years leadership in catering, meal prep, high-volume kitchens, or food production
  • Proven ability to manage a team and hit deadlines consistently
  • Strong organization and time management
  • Confident communicator and firm leader 
  • Comfortable being hands-on and moving fast in a production environment
  • ServSafe Manager 
  • Experience with multi-route delivery logistics and packing systems
  • Experience implementing SOPs and KPI tracking

What Success Looks Like (30/60/90 Days)First 30 Days
  • Kitchen runs with structure (huddles, stations, deadlines, checklists)
  • Dispatch procedure locked in and consistent
Staffing schedule stabilized and reliable
By 60 Days
  • Accuracy improves, fewer mistakes, fewer emergency issues
  • Overtime reduced through planning and control
Inventory is consistent with fewer shortages
By 90 Days
  • Operations runs smoothly without owner micromanagement
  • KPI targets consistently hit
  • Staff culture becomes more accountable and performance-driven
How to Apply
Submit your resume and a short message answering:
  1. What is the largest kitchen/production operation you’ve managed?
  2. What KPIs have you been responsible for?
  3. What is your leadership style—firm, structured, fast-paced?