Hands-On Kitchen Manager: High-Volume Ops & Growth

Dive Hampton Llc; False Pass (AK); On-site; USD 29,000 - 34,000; Full time

Benefits offered by this job

Competitive hourly pay

Growth opportunities within a multi‑u​

Flexible scheduling

Supportive and team-driven culture

Job summary

Dive Hampton Llc is seeking a hands-on Kitchen Manager to lead back-of-house operations in a fast-paced casual dining environment in Alaska. You will ensure top food quality, drive cost controls, and coach a dynamic team to perform at a high level.

Responsibilities include overseeing daily kitchen operations, inventory, scheduling, and vendor relations while maintaining health and safety standards. This role requires leadership, strong communication, and availability for nights and weekends.

Qualifications

• 2+ years of kitchen management or leadership experience in a high-volume restaurant.
• Strong knowledge of kitchen operations, prep systems, and line execution.
• Proven ability to manage food and labor costs.
• Strong leadership and communication skills.
• Availability to work nights, weekends, and holidays.

Responsibilities

• Oversee daily kitchen operations, ensuring smooth and efficient service.
• Lead, train, and develop kitchen staff to maintain high performance standards.
• Ensure consistent food quality, presentation, and adherence to recipes.
• Manage inventory, ordering, and vendor relationships.
• Control food and labor costs to meet budget targets.
• Enforce health, safety, and sanitation standards at all times.
• Maintain proper food storage, rotation (FIFO), and waste control.
• Create and manage staff schedules based on business needs.
• Step in on the line as needed during peak volume.
• Foster a positive, accountable, and team-oriented work environment.

Skills

Kitchen management

Leadership

Cost control

Food safety

Staff training

Communication

Time management

Job description

Dive Hampton Llc is seeking a hands-on Kitchen Manager to lead back-of-house operations in a fast-paced casual dining environment in Alaska. You will ensure top food quality, drive cost controls, and coach a dynamic team to perform at a high level.

Responsibilities include overseeing daily kitchen operations, inventory, scheduling, and vendor relations while maintaining health and safety standards. This role requires leadership, strong communication, and availability for nights and weekends.