Kitchen Manager

Hash Kitchen; Chandler (AZ); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Bonus up to $6,500

Benefits from day one

No dinner shifts

Health, dental, vision, PTO

Job summary

Hash Kitchen is seeking a Kitchen Manager to lead back-of-house operations for a high-volume breakfast-brunch-lunch concept. You’ll own recipes, food cost, and staffing to ensure top quality and on-time service.

The role offers a base salary of $70,000–$80,000 with bonus potential up to $6,500, plus day-one benefits and a schedule that keeps evenings free. You’ll be home for dinner with family while maintaining strong culinary standards.

Qualifications

• 3+ years of kitchen leadership experience in a high-volume, full-service restaurant.
• Ability to hold and explain food cost numbers and impact on the P&L.
• Ability to train and develop line cooks.
• High attention to detail in food prep, portioning, and safety logs.
• Strong knowledge of kitchen health and safety regulations.
• Willingness to obtain ServSafe and Food Manager certifications (company pays).

Responsibilities

• Owns back-of-house operations, including recipes, timing, and plate quality across breakfast, brunch, and lunch.
• Manages food cost through ordering, receiving, storage, waste, and inventory; reviews weekly with GM.
• Builds and leads a BOH team with training, staffing, and schedules to meet forecasted labor targets.
• Ensures compliance with health and safety standards and maintains sharp record-keeping.

Skills

Kitchen leadership

Food cost management

Line cook training

Attention to detail

Food safety knowledge

Scheduling tools familiarity

Education

ServSafe certification

Food Manager certification

Tools

Scheduling software

Basic computer skills

Job description

KitchenManager

Compensation:

$70,000–$80,000 base salarydepending on experience, plus bonus potential up to $6,500, along withgenerous perks and benefits.

A kitchen that closes before dinnerstarts.

No closing shifts,no dinner rush, no midnight breakdown, no Saturday night double. Imagine beinghome before the dinner rush starts and getting back the time with your friendsand family that restaurants usually take. As a Kitchen Manager for Hash Kitchen,you will run the back of house operations in a High-Volume restaurant, scratchcooking, breakfast through lunch. Be home for dinner with your family insteadof cooking someone else’s.

Why our Kitchen Managersstay

Every night off — we're a breakfast & lunch concept,so your evenings are yours

• Every night off. Your last ticket is inthe window by mid-afternoon. That is not a perk we invented for the ad — it ishow the business is built
• Real cooking. Scratch sauces, house-madeeverything, a chef-driven menu across three dayparts. If you are tired ofopening bags, this is a different job.
• A real bonus you can move. Up to $6,500,tied to food cost, waste, and quality — the numbers you actually control.
• Health, dental, vision, and PTO, Benefitsfrom day one eligibility.

What the job actuallyis

As the KM You own the back of house. Practically, thatmeans four things:

1. Ownthe food. Recipes to spec, every time. Ticket times, plate quality, andconsistency across breakfast, brunch, and lunch. When a plate is wrong, it doesnot leave your kitchen.
2. Ownfood cost. Ordering, receiving, storage, requisition, waste, and inventory.This is your line on the P&L, and you will read it weekly with your GM.
3. Buildthe BOH team. Hire, train, and develop cooks and prep. Weekly BOH meeting,cook and dough schedules built to the forecast and to labor targets, and abench deep enough that a callout is not a crisis.
4. Buildthe BOH team. Hire, train, and develop cooks and prep. Weekly BOH meeting,cook and dough schedules built to the forecast and to labor targets, and abench deep enough that a callout is not a crisis.

You reportto your General Manager

What we are looking for

• 3+ years leading a kitchen — sous chef,kitchen manager, or exec — in a high-volume, full-service restaurant.
• You can hold a food cost. You havecarried a number and hit it, and you can explain what moved it when you didnot.
• You can teach a line cook. Culinaryschool is welcome and not required. What matters is whether the person next toyou gets better.
• Detail where it counts. The undated container,the temp log nobody filled in, the plate that should go back.
• In-depth knowledge of kitchen health andsafety regulations.
• ServSafe and Food Manager's certification (orwilling to get both — we pay for it), and comfort with basic computer andscheduling tools.

Who weare:

HashKitchen started in 2015 as one Phoenix restaurant built on a simple idea:breakfast deserves a chef. Chef Joey Maggiore grew up in his father Tomaso'skitchens and brought that cooking to the day part nobody was taking seriously:breakfast and lunch.

Elevenyears later, we are across Arizona, Utah, and Texas, and the kitchen has grownwith us — breakfast, brunch, and lunch, made from scratch, alongside thebuild-your-own bloody Mary bar we are known for: house-made mixes,house-infused spirits, and over 50 craft toppings.

We arestill a chef-driven restaurant company, running three-day parts in everybuilding. And because we close mid-afternoon, we are proving that a career inrestaurants does not have to cost you your nights.

We use eVerify to confirm U.S. Employment eligibility.