Kitchen Manager - Tempe

Socket.dev; Tempe (AZ); On-site; USD 42,000 - 68,000; Full time

Job summary

Mint Cannabis in Guadalupe, Arizona is seeking a Kitchen Manager to oversee daily back-of-house operations, staff management, and cost control while ensuring health and safety standards are met for the state. The position focuses on improving compliance and kitchen functionality to meet Arizona Department of Health Services expectations.

The role requires 2–5 years in commercial kitchen leadership, a valid Food Manager certification, and strong leadership, multitasking, and inventory skills to

Qualifications

• Experience: 2 to 5 years of experience in commercial kitchen operations or food service leadership.
• Certification: Valid Food Manager certification.
• Core skills include leadership, multitasking, basic computer proficiency for inventory software, and problem-solving under pressure.

Responsibilities

• Staff Management: Hire, train, schedule, and supervise back-of-house employees.
• Inventory Control: Monitor stock levels, order food and supplies, and manage waste to reduce costs.
• Safety and Sanitation: Enforce health department rules, food safety standards, and proper storage.
• Quality Control: Check plating, portions, and cooking temperatures before meals go out to customers.
• Operations and Budget: Track kitchen finances, manage labor costs, and schedule equipment maintenance.

Skills

Leadership

Multitasking

Inventory software

Problem-solving

Staff management

Education

Food Manager certification

Tools

Inventory software

Job description

Kitchen Manager

Reports to: Director of Compliance

FLSA Status: Exempt

Department: Kitchen

Location: 5210 S Priest Drive, Guadalupe, Arizona 85283

Position Summary:

The kitchen manager will oversee daily back-of-house operations, staff management, food safety compliance, and cost control in a restaurant or commercial kitchen. The kitchen manager will be responsible for improving overall compliance and functionality in the kitchen to meet the standards and expectations of the Arizona Department of Health Services.

Responsibilities:

• Staff Management: Hire, train, schedule, and supervise back-of-house employees.
• Inventory Control: Monitor stock levels, order food and supplies, and manage waste to reduce costs. Responsible for food projections and ensuring weekly orders are placed.
• Safety and Sanitation: Enforce health department rules, food safety standards, and proper food storage.
• Quality Control: Check food plating, portion sizes, and cooking temperatures before meals go out to customers. Provide infused plates, ensuring the appropriate dosage based on purchase amount is utilized.
• Operations and Budget: Track kitchen finances, manage labor costs, and schedule equipment maintenance

Supervisory Responsibilities:

• Line Cooks

Qualifications:

• Experience: 2 to 5 years of experience in commercial kitchen operations or food service leadership.
• Certification: Valid Food Manager certification
• Core Skills: Strong leadership, multitasking, basic computer proficiency for inventory software, and problem-solving under pressure

Equal Opportunity Employer Statement:

Mint Cannabis is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status, or any other characteristic protected by law.

Other Duties Disclaimer:

This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee. Duties, responsibilities, and activities may change at any time with or without notice.

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