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Regional Kitchen Manager Jobs (NOW HIRING)

Gecko Hospitality

Kitchen Manager

Cincinnati, OH · On-site

$50K - $65K/yr

Kitchen Manager Casual Theme - Industry Leader We are searching for a diligent restaurant manager ... Our national network consists of 80 regional offices driven to meet the needs of the hospitality ...

Gecko Hospitality

Kitchen Manager

Charleston, SC · On-site

$80K - $90K/yr

KITCHEN MANAGER -- CHARLESTON SC Base Salary: $80,000-$90,000 per year + Bonus Potential + Full ... Better yet, Gecko has exceptional national, regional, and local relationships and is well respected ...

Gecko Hospitality

Kitchen Manager

Frankfort, KY · On-site

$60K - $75K/yr

Kitchen Manager Casual Theme - Culinary Leader As a Kitchen Manager you are most likely looking for ... Our national network consists of 80 regional offices driven to meet the needs of the hospitality ...

Gecko Hospitality

Kitchen Manager

Metairie, LA

$55K - $65K/yr

Kitchen Manager Polished Casual Our establishment is seeking a Kitchen Manager who is team-oriented ... Our national network consists of 37 regional offices that are driven to meet the needs of the ...

Gecko Hospitality

Kitchen Manager

Baton Rouge, LA · On-site

$55K - $65K/yr

... regional Cajun and Creole cuisine and a loyal local guest following. The ideal candidate has back ... Manage kitchen scheduling to meet volume demands and labor budget targets. * Maintain the highest ...

Gecko Hospitality

Kitchen Manager

Metairie, LA · On-site

$55K - $65K/yr

... regional Cajun and Creole cuisine and a loyal local guest following. The ideal candidate has back ... Manage kitchen scheduling to meet volume demands and labor budget targets. * Maintain the highest ...

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Regional Kitchen Manager information

See salary details

$39.5K

$77.8K

$128K

How much do regional kitchen manager jobs pay per year?

As of Aug 18, 2026, the average yearly pay for regional kitchen manager in the United States is $77,836.00, according to ZipRecruiter salary data. Most workers in this role earn between $57,500.00 and $91,500.00 per year, depending on experience, location, and employer.

What does a regional kitchen manager do?

A Regional Kitchen Manager oversees the operations of multiple kitchens or restaurant locations within a specific geographic region. Their responsibilities include ensuring food quality and safety standards, managing kitchen staff, controlling inventory, and maintaining cost efficiency. They also implement company policies, train kitchen teams, and work to meet customer satisfaction goals. Regional Kitchen Managers typically report to upper management and play a crucial role in achieving consistent culinary standards across all locations under their supervision.

What skills and qualifications are needed to thrive as a regional kitchen manager?

To thrive as a Regional Kitchen Manager, you need extensive experience in food service operations, staff management, and inventory control, typically supported by a culinary degree or equivalent experience. Familiarity with kitchen management systems, food safety certifications (such as ServSafe), and budgeting tools is crucial. Strong leadership, communication, and problem-solving skills help you motivate teams and resolve challenges across multiple locations. These competencies ensure consistent food quality, operational efficiency, and regulatory compliance throughout the region.

How does a regional kitchen manager support multiple locations and ensure consistency across teams?

A Regional Kitchen Manager is responsible for overseeing the operations of several kitchen locations within a specific region. This involves frequent site visits, conducting staff training, implementing standardized recipes and procedures, and auditing compliance with food safety regulations. Regular communication with local kitchen managers is key to addressing challenges and sharing best practices. By fostering collaboration and maintaining strong oversight, the Regional Kitchen Manager helps ensure quality and consistency across all locations.

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

AspectRegional Kitchen ManagerKitchen Supervisor
CredentialsFood safety certifications, management experienceFood safety certifications, supervisory experience
Work EnvironmentOversees multiple locations, strategic planningManages daily operations in a single kitchen
Employer & Industry UsageRestaurant chains, catering companiesRestaurants, hotels, catering services
Search & Comparison IntentUnderstanding regional management rolesSupervisory responsibilities in kitchens

The main difference is that a Regional Kitchen Manager oversees multiple locations and focuses on strategic management, while a Kitchen Supervisor manages daily kitchen operations at a single site. Both roles require food safety certifications and leadership skills, but the scope and responsibilities differ significantly.

What cities are hiring for Regional Kitchen Manager jobs?

Cities with the most Regional Kitchen Manager job openings:

What states have the most Regional Kitchen Manager jobs?

States with the most job openings for Regional Kitchen Manager jobs include:

What job categories do people searching Regional Kitchen Manager jobs look for?

The top searched job categories for Regional Kitchen Manager jobs are:

Regional Kitchen Manager jobs near you
Infographic showing various Regional Kitchen Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $77,836 per year, or $37.4 per hour.

Transfer Driver -Regional Kitchen

Times Supermarket

Waipahu, HI • On-site

$22/hr

Full-time

Re-posted 27 days ago

Job description

Transfer Driver -Regional Kitchen
Department: Logistics Department
Job Status: Full Time / Part Time
FLSA Status: Non-Exempt
Work Schedule: As Per Employee Handbook
Positions Supervised: N/A
Starting Rate of Pay: $22.00/hr
POSITION OVERVIEW:
The Regional Kitchen Transfer driver is primarily responsible to verify, load, deliver, and check in the Regional Kitchen prepared foods being delivered to the stores within the required time frame. The Transfer Driver will need to verify each store's outbound loads against the delivery invoices before they are loaded onto the transfer truck. These deliveries should be loaded in sequence of the delivery route to minimize drive times and improve route efficiency. The loaded product must be secured and held at the proper temperature in the cargo area of the truck. Upon arrival to each store, the product must be offloaded, received and taken to the store's delicatessen to be stored in the walk-in refrigerator. Any unused totes must be taken back from the store and loaded back onto the truck to be re-routed to the Regional Kitchen to be re-used.
DUTIES: Include the following (but are not limited - other duties may be assigned)
Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions:
  • Possess a type 3 driver's license with a clean driver's abstract.
  • Capable of completing driver safety classes provided by the company.
  • Successfully pass medical physical examination required by the Department of Transportation
  • Capable of safely operating a 17,950 GVW 16 feet box truck
  • Capable of following all Hawaii traffic laws and regulations
  • Capable of learning product recognition for verifying product and receiving purposes
  • Capable of differentiating each stores load and delivering the correct load to the appropriate location
  • Capable of physically loading, offloading and delivering loads to each appropriate store
  • Capable of meeting the shift demands required to meet delivery windows to the stores
  • Maintains truck - ensures up keep of basic maintenance (replenishment of DEF, Fuel, checking oil, and fluids, keeps truck cab and cargo hold immaculate) reports any other maintenance issues, damages and necessary repairs to Logistics management for correction.

Other Duties / Responsibilities:
  • Maintains high ethical standards in the workplace.
  • Maintains good communication with Regional Kitchen staff, Logistics Management, and Store management of the stores delivering to.
  • Understands and abides by all Company policies and procedures.
  • Other task as assigned by the Logistics Management.

PERSONAL REQUIREMENTS:
To perform the job successfully, an individual should demonstrate the following competencies:
  • Planning/Organizing - Primarily works alone, self-managing through prioritizing and planning work activities, capable of efficiently using time, able to meet deadlines, completing assigned tasks.
  • Oral Communication - Speaks clearly; Listens and asks questions; Respond well to questions.
  • Written Communication - Writes clearly; Able to read and interpret written communication.
  • Good Numeric Skills - Add, subtract, multiply and divide with whole numbers, fractions, decimals, and percent.
  • Adaptability - Able to deal with frequent change, delays, or unexpected events.
  • Quality - Accurate and thorough; Pays attention to details; Monitors own work to ensure quality.
  • Quantity - Completes work in a timely manner; Strives to increase productivity.
  • Attendance/Punctuality - Consistently punctual to work all the time, reliable.
  • Interpersonal - Maintains strict confidentiality; Listens to others without interrupting; A good disposition.
  • Professionalism - High level of work ethics; Manages setbacks and challenges with a positive and constructive attitude; Treats all with respect and consideration; Accepts responsibility for own action; Follows through on commitments.
  • Initiative - Seeks solutions on own; Offers useful suggestions; Asks for and offers help when needed.
  • Problem solving - Identifies and resolves problems within scope; refer other problems to superior.
  • Organizational Support - Follows policies and procedures; Supports Company goals and values.
  • Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions.
  • Willingness to learn and improve

SKILLS AND ABILITIES:
The requirement listed below are representative of the knowledge, skill, and/or ability required.
Education & Experience:
  • Work Experience: 2-3 years driving and delivery experience,
  • High School education preferred
  • Strong work ethic supported by a pleasant and positive attitude.

Language Ability:
• Speak, read and write in English.
Work Environment:
  • Fast-paced environment that may be demanding and/or stressful
  • Assigned Truck, will be assigned to a base store where the truck is parked,
  • report to when scheduled to work
  • Warehouse may or may not be air conditioned, and could reach temperatures of over 100 degrees Fahrenheit during the summer months
  • Truck storage & walk-in chills; temperatures between 30-40 degrees Fahrenheit
  • Truck storage & walk-in freezer; temperatures below 0 degrees Fahrenheit
  • Noise level is moderate
  • Susceptible to road traffic
  • Susceptible to driving in the elements of weather
  • Susceptible to elements of weather when loading and offloading

PHYSICAL DEMANDS:
Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
Lift / Carry
Stand
O(Occasionally)
10lbs. or less
O(Occasionally)
Walk
O(Occasionally)
11-20 lbs.
O(Occasionally)
Sit
F(Frequently)
21-50 lbs.
F(Frequently)
Handling/Fingering
F(Frequently)
51-100 lbs.
O(Occasionally)
Reaching Outward
F(Frequently)
Over 100 lbs.
N(Not Applicable)
Reach Above Shoulder
O(Occasionally)
Push/Pull:
Climb
O(Occasionally)
12 lbs. or less
O(Occasionally)
Crawl
N(Not Applicable)
13-25 lbs.
O(Occasionally)
Squat or Kneel
O(Occasionally)
26-40 lbs.
F(Frequently)
Bend
O(Occasionally)
41-100 and over lbs.
F(Frequently)
N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day)
F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5-5.5+ hrs./day)
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ Hrs./day)
Other Physical Requirements:
  • Vision (Near, Distance, Color, Peripheral, depth Perception)
  • Sense of Sound (Hear oral communication and buzzers/alarms/horns/sirens)

The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee's ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. This document does not represent a contract of employment, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company may deem appropriate.

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