Kitchen Manager | Lead Back-of-House, Flexible Schedule, 10%

Dash-i; Salisbury (NC); On-site; USD 54,000 - 70,000; Full time

Job summary

Dash In is seeking a Kitchen Manager to lead the back-of-house foodservice operation at our Salisbury, NC location (training may occur in Concord, NC). The role offers a salary range of $54,000–$70,000 annually plus up to 10% annual bonus and benefits; schedule is flexible, including days, evenings, weekends, and on-call support.

You will build a high-performing team, drive food quality and service speed, manage inventory and cost controls, ensure food safety and brand standards, and act as

Qualifications

• Minimum 5+ years of experience in food service, retail, or operations.
• 2+ years of leadership experience.
• Strong food operations and inventory management knowledge.
• Ability to lead, coach, and develop teams.
• Strong communication and problem-solving skills.
• Comfortable in a fast-paced, customer-focused environment.
• Flexible schedule including nights, weekends, and on-call support.

Responsibilities

• Lead and develop a team to deliver high-quality food and service.
• Drive sales, food quality, and speed of service.
• Manage inventory, ordering, and cost controls.
• Ensure food safety, cleanliness, and brand standards.
• Own back-of-house performance including labor and operational efficiency.
• Support hiring, training, and coaching of team members.
• Act as General Manager when needed.

Skills

Food service leadership

Inventory management

Team development

Labor management

Cost controls

Food safety

Customer service

Job description

Dash In is seeking a Kitchen Manager to lead the back-of-house foodservice operation at our Salisbury, NC location (training may occur in Concord, NC). The role offers a salary range of $54,000–$70,000 annually plus up to 10% annual bonus and benefits; schedule is flexible, including days, evenings, weekends, and on-call support.

You will build a high-performing team, drive food quality and service speed, manage inventory and cost controls, ensure food safety and brand standards, and act as