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Restaurant Kitchen Manager Jobs in Jacksonport, WI

Perkins Restaurant and Bakery

Restaurant Cook

Menominee, MI · On-site

$11 - $14.25/hr

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the ... Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty.

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Restaurant Kitchen Manager information

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$23.4K

$56K

$73.5K

How much do restaurant kitchen manager jobs pay per year?

As of Aug 25, 2026, the average yearly pay for restaurant kitchen manager in Jacksonport, WI is $55,974.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,600.00 and $63,200.00 per year, depending on experience, location, and employer.

What does a restaurant kitchen manager do?

A Restaurant Kitchen Manager oversees the daily operations of a restaurant's kitchen, ensuring food is prepared safely, efficiently, and meets quality standards. They manage kitchen staff, order supplies, control inventory, and enforce health and safety regulations. Additionally, they collaborate with chefs to develop menus, monitor food costs, and address any issues that arise during service. Their role is essential in maintaining a smooth, productive, and compliant kitchen environment.

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

To thrive as a Restaurant Kitchen Manager, you need strong culinary expertise, experience in kitchen operations, and typically a background in hospitality or culinary management. Familiarity with point-of-sale (POS) systems, inventory management tools, and food safety certifications like ServSafe is crucial. Leadership, effective communication, and problem-solving skills are vital for managing staff and maintaining a positive work environment. These skills ensure efficient kitchen operations, high food quality, and a safe, productive team that supports the restaurant’s success.

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

Restaurant Kitchen Managers often face challenges such as maintaining consistent food quality during busy service, managing inventory to minimize waste, and ensuring compliance with health and safety regulations. Effective communication with kitchen staff and front-of-house teams is essential to streamline operations and resolve issues quickly. Implementing regular training, clear procedures, and robust scheduling can help address these challenges and create a productive, well-organized kitchen environment.

What is the difference between Restaurant Kitchen Manager vs Restaurant Sous Chef?

AspectRestaurant Kitchen ManagerRestaurant Sous Chef
Primary RoleOversees kitchen operations, staff management, and ensures food quality and safetyAssists the head chef, manages kitchen staff, and supervises food preparation
CredentialsFood safety certifications, management experienceCooking certifications, culinary training
Work EnvironmentAdministrative and supervisory tasks in a restaurant kitchenHands-on cooking and kitchen supervision
Industry UsageCommonly employed in restaurant management structuresPart of culinary team, reports to head chef or kitchen manager

The Restaurant Kitchen Manager focuses on overall kitchen operations, staff management, and safety compliance, while the Restaurant Sous Chef primarily assists the head chef with food preparation and kitchen supervision. Both roles require culinary knowledge, but the manager has a broader administrative focus, whereas the sous chef is more involved in daily cooking activities.

What cities near Jacksonport, WI are hiring for Restaurant Kitchen Manager jobs?

Cities near Jacksonport, WI with the most Restaurant Kitchen Manager job openings:

Restaurant Kitchen Manager jobs near you
Infographic showing various Restaurant Kitchen Manager job openings in Jacksonport, WI as of June 2026, with employment types broken down into 94% Full Time, and 6% Part Time. Highlights an 100% Physical job distribution, with an average salary of $55,974 per year, or $26.9 per hour.

Restaurant and Bakery Kitchen Manager

Menominee, MI • On-site

Perkins Restaurant and Bakery
Hospitality Services • 10K+ employees

5.0

Company rating: 5.0 out of 10

Based on 136 frontline employees who took The Breakroom Quiz

77th of 88 rated restaurants

Free food

People enjoy working here

Recommended by students

Learn more about Perkins Restaurant and Bakeryexternal

Full-time

Re-posted 11 days ago

Job description

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too!
SUMMARY OF POSITION
Manages back of the house operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment.
REPORTING RELATIONSHIPS
  • Reports: Directly to General Manager
  • Internal: Extensive contacts with all levels of store personnel as well as all home office departments.
  • External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools

LEADERSHIP ABILITIES
  • Demonstrates principles actions, uses sound judgment and follow through on commitments.
  • Anticipates problems and issues and makes timely and sound decisions.
  • Demonstrates a passion and working knowledge of food, liquor, beer and wine.
  • Leads by example and maintains a guest first focus.
  • Sets and shares goals with team, monitors and tracks progress of goals.
  • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
  • Clarifies roles, responsibilities, priorities and expectations.

POSITION ACTIVITIES AND TASKS
  • Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees.
  • Ensures that all menu items are prepared, portioned and presented properly n a clean, safe and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
  • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
  • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
  • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
  • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
  • Conducts employee activities to include staffing, training and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling.
  • Accountable for accurate financial data to include: payroll, restaurant supplies, inventories, productivity food costs, and operating expenses.
  • Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested.
  • Responsible for meeting established objectives during periods of his/her or Production Leader's supervision.
  • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
  • Responsible for all communications with regard to system breakdowns and deficiencies.
  • Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS
  • Extensive standing and walking for up to 8 hours
  • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
  • Must be able to communicate clearly
  • Exposure to heat, steam, smoke, cold
  • Reaching heights of approximately 6 feet and depts. of 2 ½ - 3 feet.
  • Must have high level of mobility/flexibility in space provided
  • Must have time management skills
  • Must be able to read, write and perform addition/subtraction calculations
  • Must be able to control and utilize fingers to write, slice chop and operate equipment.
  • Must be able to fit through openings 30" wide
  • Must be able to work irregular hours under heavy pressure/stress during busy times
  • Bending, reaching, walking
  • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet
  • Lifting up to 50 pounds
  • Exposure to dish and cleaning chemicals

SUPERVISION RECEIVED:
Receives direction and training from Regional Manager as to the specific procedures and assignments.
EDUCATION LEVEL REQUIRED:
High school diploma; some college or degree preferred.
EXPERIENCE REQUIRED:
1 -2 years managerial experience, preferably in the food service industry
Disclaimer
This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.
Founded in 1958, Perkins® operates 290 restaurants in 32 states and two Canadian provinces. The Perkins system includes 85 company-owned and operated restaurants and 205 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace.
The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand.
BE A PART OF OUR SUCCESS
Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!
This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.

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