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Training Kitchen Manager Jobs in Utah (NOW HIRING)

Outback Steakhouse

With limited supervision, the Manager is responsible for the daily operations of the FOH/BOH ... Paid training

Golden Corral

Restaurant Kitchen Manager

Layton, UT · On-site

$55K - $75K/yr

Successful completion Golden Corral's comprehensive management training program. * Position requires a valid driver's license and an acceptable driving record. Benefits: * Up to $65k annual * 3 weeks ...

Powdr

Kitchen Supervisor

Springdale, UT

This position works closely with the F&B Manager and partners with the Restaurant Supervisor to ... Lead ongoing training for kitchen staff on culinary techniques, kitchen safety, and proper ...

POWDR Corp.

Kitchen Supervisor

Springdale, UT · On-site

This position works closely with the F&B Manager and partners with the Restaurant Supervisor to ... Lead ongoing training for kitchen staff on culinary techniques, kitchen safety, and proper ...

The Road Home

Kitchen Team Lead

South Salt Lake, UT · On-site

$16.75/hr

Free Training & Development * Tuition Assistance for a wide variety of classes! * Public Service ... Support the Kitchen Manager in daily operations and act as the lead supervisor for kitchen staff ...

The Road Home

Kitchen Team Lead

South Salt Lake, UT · On-site

Free Training & Development * Tuition Assistance for a wide variety of classes! * Public Service ... Support the Kitchen Manager in daily operations and act as the lead supervisor for kitchen staff ...

Chick-fil-A

Kitchen Supervisor

Murray, UT · On-site

$18 - $25/hr

You'll grow team members into trainers and trainers into leaders, and you'll be part of why they ... The Product and the Cost Deliveries, receiving, inventory, and prep are your chain to manage. You ...

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All JobsTraining Kitchen JobsTraining Kitchen Manager JobsTraining Kitchen Manager Jobs in Utah

Training Kitchen Manager information

What is a training kitchen manager?

Training Kitchen Managers are professionals responsible for overseeing kitchen operations while also providing training and guidance to kitchen staff. They develop and implement training programs to ensure all team members follow food safety, preparation, and presentation standards. In addition to managing daily kitchen activities, they monitor staff performance, mentor new hires, and help maintain high-quality food service. Their role is essential for maintaining consistency and efficiency in food preparation and service within restaurants, hotels, or culinary schools.

What are the main challenges a training kitchen manager faces when balancing staff development with daily kitchen operations?

A Training Kitchen Manager often juggles the dual responsibilities of ensuring efficient kitchen operations while also mentoring and training staff. Balancing these tasks can be challenging, especially during peak service hours when productivity and quality must be maintained. The role requires strong time management skills to schedule training sessions without compromising service standards. Successful managers foster a supportive learning environment by integrating coaching moments into daily routines and collaborating closely with chefs, line cooks, and front-of-house managers to align training goals with operational needs.

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

To excel as a Training Kitchen Manager, you need strong culinary expertise, leadership experience, and typically a degree in culinary arts or hospitality management. Familiarity with kitchen management software, inventory systems, and food safety certifications like ServSafe are commonly required. Outstanding communication, organizational skills, and the ability to mentor and motivate team members set top performers apart. These skills ensure efficient kitchen operations, high-quality training for staff, and adherence to safety and quality standards.

What is the difference between Training Kitchen Manager vs Culinary Instructor?

AspectTraining Kitchen ManagerCulinary Instructor
CredentialsFood safety certifications, culinary experienceCooking certifications, teaching credentials
Work EnvironmentCommercial kitchens, training facilitiesClassrooms, training centers, culinary schools
Employer & IndustryHospitality, culinary training programsEducational institutions, culinary schools

The Training Kitchen Manager oversees kitchen operations, staff, and training programs in a commercial or training setting. In contrast, a Culinary Instructor primarily focuses on teaching culinary skills to students in classrooms or training centers. While both roles require culinary expertise and certifications, the Training Kitchen Manager emphasizes operational management, whereas the Culinary Instructor centers on education and skill development.

What are popular job titles related to Training Kitchen Manager jobs in Utah?

For Training Kitchen Manager jobs in Utah, the most frequently searched job titles are:

What job categories do people searching Training Kitchen Manager jobs in Utah look for?

The top searched job categories for Training Kitchen Manager jobs in Utah are:

What cities in Utah are hiring for Training Kitchen Manager jobs?

Cities in Utah with the most Training Kitchen Manager job openings:

Training Kitchen Manager jobs near you

Kitchen Manager / Culinary Supervisor

Homma Talent

Salt Lake City, UT • On-site

$50K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 29 days ago

Job description


The Kitchen Manager / Culinary Supervisor is responsible for leading and supporting the daily operations of the Food & Beverage Department, ensuring the consistent production of high-quality culinary offerings that meet and exceed guest expectations. This role combines hands-on kitchen leadership with operational oversight, team development, and financial awareness to drive exceptional guest service and colleague satisfaction.
This individual possesses a strong understanding of hotel kitchen operations and demonstrates the ability to lead in a fast-paced, high-volume environment. The Kitchen Manager / Culinary Supervisor supervises hourly culinary colleagues, supports restaurant and market operations, and assumes department responsibilities in the absence of the Sous Chef.
Key Responsibilities
Culinary & Operational Leadership
  • Produceand oversee consistent, high-quality food preparation and presentation ina timely manner.
  • Superviseand support hourly cooks and culinary colleagues.
  • Assumedepartment leadership responsibilities in the absence of the Sous Chef.
  • Supportand manage the Lobby Restaurant and Market in partnership with the Food& Beverage Director and other hotel departments.
  • Coordinateand support special events, holiday functions, and outlet promotions.
  • Maintaina high-energy, positive, and professional presence within the department.

Team Leadership & Development
  • Lead,coach, and motivate the culinary team to achieve exceptional guest serviceand colleague satisfaction results.
  • Supporteffective hiring, training, inclusion, development, promotion, andcontinuous reinforcement of standards.
  • Demonstratestrong communication and leadership skills in a fast-paced environment.
  • Fostercolleague engagement and a collaborative team culture.

Financial & Administrative Responsibilities
  • Assistin monitoring payroll costs and overtime.
  • Demonstratea basic understanding of cost control and revenue enhancement strategies.
  • Supportand recommend budgets, marketing plans, and departmental objectives;manage within approved plans.
  • Implementcreative strategies for revenue growth and cost containment.

Guest Experience & Service Excellence
  • Demonstratea genuine desire to satisfy guests and create memorable experiences.
  • Consistentlymodel engaging behavior, identify opportunities for improvement, and buildguest loyalty.
  • Takepersonal pride in delivering exceptional service standards.

Requirements
  • Education and Experience: A 4-year hospitality or restaurant management degree.
  • Minimumof three years of previous line experience preferred.
  • Strongknowledge of basic cooking techniques and ability to perform allfundamental cooking skills.
  • Effectivecommunication and Proficient English speaking/reading/writing skills
  • Abilityto work independently at a high level with minimal supervision.
  • Basiccomputer skills required.
  • Abilityto stand for extended periods of time.
  • Mustbe able to work a flexible schedule, including mornings, evenings,weekends, and holidays.
  • Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada.The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.

Benefits
  • 1 week of accommodation at the hotel.
  • $50,000 USD annual gross salary ($24 USD x hour)
  • $1,500 USD relocation bonus (including TN visa fees).
  • 10 days of vacation during the first year.
  • Up to 72 hours of PTO
  • Discounted & Complimentary hotel room nights.
  • Complimentary meals in the colleague Cafe for every shift worked.
  • Medical, Dental, Vision Insurance.
  • 401K retirement savings plan and company match.

Apply