Kitchen Manager- Panda Express- Denver International Airport- FullTime

Concessions International; Denver (CO); On-site; USD 63,000 - 77,000; Full time

Job summary

Concessions International is seeking an experienced Kitchen Supervisor to lead back-of-house operations in a Denver, on-site setting. You will supervise daily cooking activities, coach team members, and ensure food quality aligns with brand standards.

A ServSafe certification and leadership in kitchen management are essential. Responsibilities include recruiting, onboarding, training, and evaluating staff, managing inventory, controlling costs, and maintaining safety and sanitation compliance.

Qualifications

• High school diploma or equivalent.
• ServSafe Food Safety certification required.
• Culinary program or 4-5 years of demonstrated leadership in kitchen or food service management.

Responsibilities

• Actively prepare, cook, and serve menu items during scheduled shifts while ensuring quality and adherence to standards.
• Lead and supervise daily back-of-house operations to maximize productivity.
• Conduct line-ups and provide direction, coaching, and training to kitchen staff.
• Recruit, hire, onboard, train, develop, and evaluate kitchen team members.
• Manage employee relations, including coaching, performance reviews, and recognition.
• Monitor inventory, maintain par levels, conduct inventories, and order supplies as needed.
• Control food costs and minimize waste to support profitability.
• Ensure compliance with company, brand, food safety, sanitation, and workplace safety standards.

Skills

Leadership

Staff Training

Communication

Food Safety

Education

High school diploma or equivalent

ServSafe Food Safety certification

Culinary program or leadership experience

Job description

Job Category: Food and Beverage Service

Requisition Number: KITCH003760

• Posted : October 21, 2026
• Full-Time
• On-site
• Salary : $70,000 USD per year

Locations

Showing 1 location

Description

ESSENTIAL DUTIES/RESPONSIBLITIES

• Actively prepare, cook, and serve menu items during scheduled shifts while ensuring food quality, consistency, and adherence to company standards.
• Lead and supervise daily back-of-house operations, assigning and prioritizing work to maximize productivity and efficiency.
• Conduct daily line-ups and provide direction, coaching, and training to kitchen associates.
• Recruit, hire, onboard, train, develop, and evaluate kitchen team members.
• Manage employee relations, including coaching, counseling, performance reviews, corrective action, and recognition programs.
• Monitor food inventory, maintain par levels, conduct inventories, and order food, supplies, equipment as needed.
• Control food costs, minimize waste, and support profitability through effective inventory and menu cost management.
• Ensure compliance with all company, brand, food safety, sanitation, health, and workplace safety standards.
• Monitor proper food storage, labeling, rotation, temperature logs, and required operational records.
• Maintain kitchen equipment and coordinate repairs, maintenance, and replacement as necessary.
• Foster a safe, clean, organized, and positive work environment.
• Support overall restaurant operations and perform other duties as assigned.

DECISION-MAKING AUTHORITY

Position makes recommendations with respect to assigned unit to upper level management.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The position requires a working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service. Must have sufficient communication skills to project a positive image and convey basic information to staff. Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment. Requires the ability to read and understand written directions and recipes and to calculate weights and measurements. Must be able to learn, understand, and apply safety and sanitation regulations.

PHYSICAL ABILITIES

Requires the ability to stand for extended periods of time, bend, kneel, and stoop. Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds. Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes. Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.

While performing the duties of this job, the employee is regularly required to stand during 6-8hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes; The employee is frequently required to reach with hands and arms and taste or smell; The employee must be able to hear well amongst loud background noise; Employee must occasionally lift and/or move up to 50-pound cases several times per shift.

EDUCATION/PREVIOUS EXPERIENCE

High school diploma or equivalent. Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food service management experience. Must be able to obtain ServSafe Food Safety certification.

LANGUAGE SKILLS

Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.

MATHEMATICAL SKILLS

Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

REASONING ABILITY

Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

TRAVEL

No travel required.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.