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Kitchen Operations Jobs (NOW HIRING)

WonderWorks

Kitchen Operations Manager

Orlando, FL · On-site

$52K/yr

If you are passionate about food and beverage, and enjoy creating memorable guest experiences, and thriving in a dynamic and fast-paced environment, our Kitchen Operations Manager position may be a ...

Chick-fil-A

Kitchen Operations Manager

Costa Mesa, CA · On-site

$27 - $30/hr

Operations excellence and performance * Engaging our team to uphold our Chick-fil-A standards of excellence * Stewarding the training, development, and care of team members and shift leaders

Chick-fil-A

Kitchen Operations Manager

Costa Mesa, CA · On-site

$27 - $30/hr

Operations excellence and performance * Engaging our team to uphold our Chick-fil-A standards of excellence * Stewarding the training, development, and care of team members and shift leaders

Chick-fil-A

Kitchen Operations Lead

Atlanta, GA

$16 - $19/hr

Kitchen Operations Lead Need but not required: Bilingual Our Commitment to You: At Chick-fil-A Peachtree & Piedmont, we are driven by our commitment to creating Craveable Care in the Buckhead ...

Chick-fil-A

Kitchen Operations Lead

Atlanta, GA

$16 - $19/hr

Kitchen Operations Lead Need but not required: Bilingual Our Commitment to You: At Chick-fil-A Peachtree & Piedmont, we are driven by our commitment to creating Craveable Care in the Buckhead ...

Chick-fil-A

Kitchen Operations Manager

Costa Mesa, CA · On-site

$27 - $30/hr

Operations excellence and performance * Engaging our team to uphold our Chick-fil-A standards of excellence * Stewarding the training, development, and care of team members and shift leaders

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How much do kitchen operations jobs pay per hour?

As of Jul 21, 2026, the average hourly pay for kitchen operations in the United States is $19.82, according to ZipRecruiter salary data. Most workers in this role earn between $15.38 and $22.36 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive in Kitchen Operations, and why are they important?

To excel in Kitchen Operations, you need strong knowledge of food safety, culinary techniques, and inventory management, often supported by a food handler's certificate or culinary training. Familiarity with commercial kitchen equipment, point-of-sale (POS) systems, and scheduling software is commonly required. Leadership, teamwork, and the ability to stay calm under pressure are vital soft skills for managing staff and maintaining workflow. These abilities ensure efficient kitchen performance, high food quality, and compliance with health standards.

What is the difference between Kitchen Operations vs Kitchen Supervisor?

AspectKitchen OperationsKitchen Supervisor
ResponsibilitiesOversees daily kitchen activities, manages staff, ensures food quality and safetySupervises kitchen staff, enforces policies, handles scheduling and training
CredentialsFood safety certifications, culinary knowledgeFood safety certifications, leadership experience
Work EnvironmentKitchen, food service settingsKitchen, supervisory role in food service
Industry UsageUsed broadly for operational roles in kitchensUsed for managerial or team lead roles in kitchens

Kitchen Operations focuses on managing daily kitchen functions and ensuring smooth workflow, while Kitchen Supervisor emphasizes supervising staff, enforcing policies, and maintaining standards. Both roles require food safety certifications and work in similar environments, but Kitchen Supervisor often involves more leadership responsibilities.

What are kitchen operations?

Kitchen operations refer to the processes, tasks, and activities involved in managing and running a kitchen efficiently. This includes food preparation, cooking, cleaning, inventory management, ensuring food safety, and coordinating staff. Effective kitchen operations are essential for delivering quality meals, maintaining hygiene standards, and ensuring smooth service in restaurants, hotels, or other food service establishments.

What are some common challenges faced in a Kitchen Operations role, and how can they be managed effectively?

Kitchen Operations professionals often encounter challenges such as coordinating multiple tasks during peak hours, maintaining consistent food quality, and ensuring compliance with health and safety regulations. Effective communication, strong organizational skills, and proactive planning are essential to managing these challenges. Many kitchens use checklists, prep schedules, and regular team briefings to stay on track and foster teamwork. Embracing technology, such as inventory management systems, can also streamline processes and reduce errors.
What cities are hiring for Kitchen Operations jobs? Cities with the most Kitchen Operations job openings:
What are the most commonly searched types of Kitchen Operations jobs? The most popular types of Kitchen Operations jobs are:
Kitchen Operations jobs near you

Kitchen Operations Manager (Bosco)

Fathers of St Edmund, Southern Missions, Inc.

Selma, AL • On-site

Full-time

Posted 29 days ago

Job description

Key Responsibilities
 
Leadership and Supervision: 
  • Serve as the primary on‑site leader for the Bosco Nutrition Center, with direct authority over daily operations.
  • Manage operational and enterprise staff, including scheduling, supervision, and daily work assignments to ensure proper staffing levels for all shifts. 
  • Oversee training, coaching, and development of staff, and establish and enforce operational procedures to ensure safe, efficient, and compliant operations. 
  • Conduct performance evaluations and provide ongoing feedback. 
  • Recommend hiring, promotion, discipline, and termination decisions with significant influence on final outcomes.
Operational & Financial Management: 
  • Make real‑time decisions related to staffing, scheduling, vendors, facilities, and service delivery. 
  • Manage procurement of food, supplies, and materials using best practices and vendor platform requirements. 
  • Maintain inventory controls, oversee receiving, and resolve vendor discrepancies. Identify cost‑saving opportunities while maintaining quality and compliance. 
  • Manage accurate data for all Bosco operations, including tracking catering and operational expenses and ensuring correct financial record inputs. 
  • Support finance with the preparation of invoices and timely billing and payment. 
  • Produce monthly and quarterly operational and catering reports. 
  • Lead department budget management and annual budget preparation.
Catering and Marketing (Edmundite Missions Enterprises): 
  • Manage all catering operations, including inquiries, proposals, pricing, contracting, execution, and follow‑up. 
  • Ensure consistent market presence for catering services in Selma and surrounding areas. 
  • Develop and execute marketing materials and outreach strategies aligned with Mission values.
Facilities, Safety, and Compliance: 
  • Ensure adherence to company policies and maintain a safe, secure, and compliant facility in accordance with applicable state and local regulations. 
  • Maintain required documentation for inspections, audits, and internal reviews. 
  • Serve as the primary point of contact for facility maintenance and repairs. 
  • Identify and address operational risks or inefficiencies.
Coordination with Nutrition Services: 
  • Coordinate with the Senior Nutrition Manager as needed to ensure alignment with Edmundite Missions’ nutrition and educational initiatives. 
  • Coordinate Meals of Hope operations at the Bosco Nutrition Center in collaboration with Catholic Social Ministries, ensuring effective communication, scheduling, and operational alignment.
Other: 
  • Perform other duties as assigned. 
  • Assist with non‑exempt tasks such as cooking, prep, or cleaning only when necessary to maintain operations; these tasks are not the primary function of the role and do not replace managerial duties. 
  • Maintain flexibility in scheduling, including availability during evenings, weekends, and holidays based on program needs. 
  • Respond on‑site to operational issues or emergencies within 45 minutes. 
  • Work hours may vary according to organizational programming, special events, or urgent operational demands.
Physical Demands: 
  • This position requires the ability to perform the essential physical functions of the job, including lifting and carrying items weighing up to 50 pounds, standing for extended periods, walking, bending, and working in a kitchen and food‑service environment. 
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.
Qualifications: 
  • Minimum of 5 years of kitchen leadership experience, including supervision of staff. 
  • Hold a high school diploma or GED with culinary or hospitality management training; a bachelor’s degree is preferred. 
  • Demonstrate strong knowledge of food safety, sanitation, and regulatory compliance. 
  • Demonstrate ability to manage inventory, ordering, and cost controls. 
  • Bring experience enforcing food safety, sanitation, and regulatory compliance. 
  • Demonstrate proven experience hiring, training, and evaluating employees. 
  • Hold ServSafe certification upon hire or obtain it within six (6) months. 
  • Meet required response time and maintain availability for evenings and weekends as needed.