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Part Time Kitchen Manager Jobs (NOW HIRING)

Word of Faith

Kitchen Manager

Austell, GA · On-site

EXEMPT, PART-TIME, SALARY ACCOUNTABLE TO: Congregational and Online Care Pastor OVERVIEW: The Kitchen Manager is responsible for the oversight and management of quality food service and hospitality ...

Triangle Stop

Part Time Kitchen Cook

Fletcher, NC · On-site

Kitchen Associate Part Time $16.50/Hour starting pay Job Summary: We are seeking a reliable and ... You will report to the Kitchen Manager or shift supervisor, we have a supportive and inclusive team ...

Mazza's Restaurant

Kitchen Manager

Mount Vernon, OH · On-site

Job Types: Full-time, Part-time Requirements: Three or more years of experience in varied kitchen positions including Kitchen Management, Purchasing and Labor Controls, Staffing, Kitchen and staff ...

Mazza's Restaurant

Kitchen Manager

Howard, OH · On-site

Job Types: Full-time, Part-time Requirements: Three or more years of experience in varied kitchen positions including Kitchen Management, Purchasing and Labor Controls, Staffing, Kitchen and staff ...

Mazza's Restaurant

Kitchen Manager

Gambier, OH · On-site

Job Types: Full-time, Part-time Requirements: Three or more years of experience in varied kitchen positions including Kitchen Management, Purchasing and Labor Controls, Staffing, Kitchen and staff ...

Topgolf

Kitchen Manager

Baltimore, MD · On-site

$22 - $26.50/hr

Prior experience in a kitchen management or supervisory role. * Strong leadership and team ... Employment Type: PART_TIME

Topgolf

Kitchen Manager

Austin, TX · On-site

Prior experience in a kitchen management or supervisory role. * Strong leadership and team ... Employment Type: PART_TIME

Paisans Pizzeria

Kitchen Manager

Oak Lawn, IL

$55K - $65K/yr

Position Title Department Reports to Kitchen Manager Management General Manager Employment Status FLSA Status Effective Date ☐ Temporary ☒ Full-Time ☐ Part-Time ☐ Non-Exempt ☒ Exempt 04/17 ...

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How much do part time kitchen manager jobs pay per year?

As of May 28, 2026, the average yearly pay for part time kitchen manager in the United States is $51,697.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,000.00 and $62,500.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Part Time Kitchen Manager, and why are they important?

To thrive as a Part Time Kitchen Manager, you need strong culinary knowledge, experience in food safety, and previous kitchen supervisory experience, often supported by a food handling certificate. Familiarity with kitchen inventory systems, POS software, and scheduling tools is typically required. Leadership, problem-solving, and clear communication are crucial soft skills for managing staff and maintaining efficient kitchen operations. These skills and qualities ensure high standards of food quality, compliance with safety regulations, and a motivated, well-coordinated team.

What are the main challenges a Part Time Kitchen Manager might face when balancing team leadership with limited working hours?

A Part Time Kitchen Manager often needs to effectively lead the kitchen team and oversee operations while working fewer hours than a full-time manager. This can make it challenging to stay updated on all aspects of the kitchen, maintain consistent communication with staff, and ensure high standards are met during all shifts. Successful part-time managers typically focus on strong delegation, clear scheduling, and proactive communication with both staff and upper management to keep operations running smoothly. Building a reliable team and setting clear expectations are key to overcoming these challenges.

What are the main responsibilities of a part-time kitchen manager?

A part-time kitchen manager oversees the daily operations of a kitchen while working a reduced schedule. Their duties typically include supervising kitchen staff, ensuring food safety and cleanliness standards are met, managing inventory and ordering supplies, and assisting with menu planning. They may also help train new employees and work alongside cooks to maintain smooth kitchen operations during their shifts. Effective communication and organizational skills are important for this role.

What is the difference between Part Time Kitchen Manager vs Part Time Line Cook?

AspectPart Time Kitchen ManagerPart Time Line Cook
CredentialsFood safety certification, management experienceFood safety certification, culinary skills
Work EnvironmentSupervisory, administrative tasks, overseeing kitchen operationsPreparing dishes, following recipes, working on the line
Employer & Industry UsageRestaurants, cafes, catering servicesRestaurants, hotels, catering
Search & Comparison IntentManagement responsibilities, leadership rolesCooking skills, kitchen duties

The Part Time Kitchen Manager focuses on overseeing kitchen operations, managing staff, and ensuring food safety, requiring management experience and certifications. In contrast, the Part Time Line Cook primarily prepares food, follows recipes, and works directly on the kitchen line. Both roles are common in restaurant settings but differ in responsibilities and skill requirements.

What cities are hiring for Part Time Kitchen Manager jobs? Cities with the most Part Time Kitchen Manager job openings:
What are the most commonly searched types of Part Time Kitchen jobs? The most popular types of Part Time Kitchen jobs are:
What states have the most Part Time Kitchen Manager jobs? States with the most job openings for Part Time Kitchen Manager jobs include:
Part Time Kitchen Manager jobs near you

Kitchen Manager

Word of Faith

Austell, GA • On-site

Part-time

Posted 27 days ago

Job description

Kitchen Manager

JOB TYPE: EXEMPT, PART-TIME, SALARY


ACCOUNTABLE TO: Congregational and Online Care Pastor

OVERVIEW: The Kitchen Manager is responsible for the oversight and management of quality food service and hospitality for Word of Faith Family Worship Cathedral (WOFFWC) ministry events, services, and other occasions hosted at the church. The incumbent will lead a team of hospitality members in the preparation, distribution, palette-friendly, and aesthetically pleasing service of food and overall amenities rendered in safety and excellence. The Kitchen Manager will collaborate with vendors, caterers, ministry members, and staff to ensure each event is properly staffed and carried out to the specification of the requested party.

RESPONSIBILITIES AND DUTIES:

  • Provides the highest level of hospitality to all visitors, members, and guests. Always presents a clean and tidy personal appearance.
  • Serves as the primary point of contact for Hospitality Ministry activities and services rendered including primarily Sunday morning breakfast, MASS, WOW, funerals, and secondarily for staff, ministry, and special guests and events considered on a case by case basis and approved by COCP or Executive Leadership.
  • Works with (COCP) and bereaved families in providing a repass which includes food and beverage at the location of their choice.
  • Reviews and approves all caterer contracts and ensures they are ServSafe certified. Manages relationships with vendors for any food items, supplies, outside catering, and kitchen equipment.
  • Oversees the purchase and proper stocking of all food, beverages, and supplies for the kitchen. Keeps log of all inventory on-hand and reviews all food, supplies, and equipment on a weekly basis, confirming all items for upcoming ministry needs are covered.
  • Schedules and manages the work of outside caterers and others that have been authorized by the Congregational and Online Care Pastor (COCP) to use the kitchen.
  • Evaluates and endorses any invoices pertaining to food service and submits them to the COCP for approval and payment. Keeps accurate receipt and purchasing log for review.
  • Supervises and instructs chefs and kitchen staff on the service and event needs so that preparation, cooking, garnishing, and presentation of food and service ensures maximum quality, and the highest level of guest service is achieved.
  • Guarantees proper set-up and break-down of each event where Hospitality service is usually required and/or requested. Works closely with the Campus Facilities Director and Logistics Coordinator with all scheduling of work to be performed for room setup/breakdown and equipment maintenance and repairs.
  • Maintains a clean and tidy kitchen area, monitoring sanitation practices and making sure proper safety and all other Standard Operating Procedures (SOP’s) are followed by all. Updates and reconstructs SOP’s as needed.
  • Maintains the ministry budget and proper stewardship of funds for all necessary food service purchases. Prepares written report to meet monthly with the COCP regarding all ministry activity and spending, discussing current and future needs and any ministry adjustments.
  • Maintains knowledge and compliance of ServSafe guidelines, along with knowledge of fire exits and fire extinguisher locations.
  • Determines needed production schedules to fulfill all ministry requests and service requirements and schedules staff and Hospitality members accordingly to ensure full coverage.
  • Recruits and trains volunteers to serve with the Hospitality Ministry. Holds ministry meetings as needed.
  • Responds to all ministry escalated guest problems, complaints, and accidents. Ensures proper reporting of all incidents and safety issues to COCP.
  • Performs other duties as requested.

SKILLS AND ABILITIES:

  • Possesses excellent verbal and written communication skills
  • Possesses excellent organization, multi-tasking, and time management ability
  • Well-equipped leader with experience helping others excel and foster a team environment
  • Excellent understanding of various cooking methods and food safety procedures
  • Capacity to work in a fast-paced environment with attention to detail and quality
  • Ability to prioritize workflow, maximize available skills on-hand, and manage multiple projects simultaneously
  • Ability to train, manage, develop, and mentor multiple kitchen staff and volunteers
  • Ability to drive workflow through effective communication, proper delegation of duties, and oversight
  • Holds great interpersonal skills and the willingness to maintain great working relationships with people from diverse backgrounds
  • Capability to defuse and resolve difficult situations and conflict, exercising keen discernment in decision making
  • Upholds honesty, confidentiality, and discretion at the highest level


MINIMUM QUALIFICATIONS:

  • At least two years of food service management or leadership experience over 20+ people
  • Food service experience serving larger groups over 50 people
  • Knowledge and experience managing a large budget, stewarding funds, and expense tracking
  • Knowledge of proper use of safety equipment as is appropriate to the work to prevent injury to self or others
  • Basic computer skills to complete reports, maintain inventories, draft schedules, etc., along with knowledge of MS Office Suite and light administrative skills
  • High school diploma or GED


PREFERRED QUALIFICATIONS:

  • ServSafe certification
  • Three or more years of hospitality and/or food service experience
  • Three or more years of experience in a food service supervisory or managerial position for over 20+ people
  • Minor accounting experience

PHYSICAL DEMANDS/WORK ENVIRONMENT:


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to move or lift supplies and food items weighing up to 50 pounds unassisted. This position is very active and often requires long periods of standing, walking, lifting, bending, kneeling, and stooping. Flexibility and the ability to work extended or irregular hours (nights, weekends, and holidays) is required.