Kitchen Manager: Breakfast & Lunch — Every Night Off

Harri; Draper (UT); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Every night off

Real cooking

Up to $6,500 bonus

Health, dental, vision

PTO and day-one benefits

Job summary

Hash Kitchen is seeking an experienced Kitchen Manager to oversee back-of-house operations for a breakfast-brunch-lunch concept. You will own food specifications, manage food cost, and build a capable BOH team to ensure on-time service with high quality.

Enjoy four-beat workdays with evenings free, a base salary of $65,000–$75,000 plus a bonus up to $6,500, and comprehensive benefits from day one. Reports to the GM in a fast-paced, chef-driven environment.

Qualifications

• 3+ years leading a kitchen in a high-volume, full-service restaurant.
• Able to hold a food cost and explain movements when it changes.
• Able to teach a line cook; culinary school is welcome but not required.
• Detail-oriented in logs, temps, and container labeling.
• In-depth knowledge of kitchen health and safety regulations.
• ServSafe and Food Manager's certification (or willingness to obtain; company pays).

Responsibilities

• Own the back of house: recipes to spec, toast to plate quality for breakfast, brunch and lunch.
• Own food cost: ordering, receiving, storage, waste, inventory, and weekly P&L review with GM.
• Build the BOH team: hire, train, and schedule cooks; weekly BOH meetings; maintain adequate bench depth.
• Build the BOH team: hire, train, and develop cooks and prep; ensure contingency coverage.

Skills

Kitchen management

Food cost management

Train line cooks

Health & safety

Scheduling tools

Tools

Scheduling software

Computer literacy

Job description

Hash Kitchen is seeking an experienced Kitchen Manager to oversee back-of-house operations for a breakfast-brunch-lunch concept. You will own food specifications, manage food cost, and build a capable BOH team to ensure on-time service with high quality.

Enjoy four-beat workdays with evenings free, a base salary of $65,000–$75,000 plus a bonus up to $6,500, and comprehensive benefits from day one. Reports to the GM in a fast-paced, chef-driven environment.