Back-of-House Kitchen Leader (Made-from-Scratch)

Applebee's; Watertown (WI); On-site; USD 52,000 - 76,000; Full time

Job summary

Applebee’s is seeking a Kitchen Manager to lead back-of-house operations in a fast-paced restaurant environment. You will supervise hourly staff, ensure cleanliness and sanitation, and drive adherence to company standards for food quality and portion control.

The role requires state-compliant alcohol and food certifications, strong cost controls, and a focus on making from-scratch dishes while maintaining safety and efficiency in daily operations.

Qualifications

• 2–3 years of management experience in the restaurant, entertainment or hospitality industry.
• High school diploma or equivalent.
• Valid driver’s license and reliable transportation.
• Responsible alcohol service and food safety certifications as required.
• Kitchen Managers must have current alcohol and food certifications that meets state requirements.

Responsibilities

• Direct back-of-house activities and supervise hourly associates for cleanliness and sanitation.
• Implement purchasing and cost controls; follow up with corrective action.
• Ensure made-from-scratch food is prepared to specification.
• Perform administrative and accounting duties according to company policy.
• Manage guest service and address verbal and written complaints per guidelines.
• Schedule associates to meet sales demands and maintain safety programs.
• Communicate with GM/AGM and participate in management log and shift change meetings.

Skills

Management experience

High school diploma

Driver's license

Alcohol certifications

Food safety certifications

Education

High school diploma or equivalent

Job description

Applebee’s is seeking a Kitchen Manager to lead back-of-house operations in a fast-paced restaurant environment. You will supervise hourly staff, ensure cleanliness and sanitation, and drive adherence to company standards for food quality and portion control.

The role requires state-compliant alcohol and food certifications, strong cost controls, and a focus on making from-scratch dishes while maintaining safety and efficiency in daily operations.