Lead Kitchen Manager - High-Volume From-Scratch Kitchen

The White Chocolate Grill; Phoenix (AZ); On-site; USD 82,000 - 85,000; Full time

Benefits offered by this job

Health benefits for you and family

Quarterly bonus up to 10%

Paid vacation

Growth opportunities

Job summary

The White Chocolate Grill in Phoenix, AZ seeks an experienced Kitchen Manager to lead the back of house in a high-volume scratch kitchen. This full-time, salaried role oversees food quality, cost control, and team development, owning the kitchen operations from scheduling to execution.

With a base salary of 82k–85k and a quarterly bonus up to 10%, you’ll join a family-owned group known for real food and hospitality, offering stability and growth as the business expands across the region.

Qualifications

• Minimum 5 years of experience in a from-scratch kitchen in a high-volume restaurant.
• Proven track record as a Chef or Kitchen Manager.
• Strong scratch cooking fundamentals, recipe execution, and line management.

Responsibilities

• Lead daily kitchen operations, including line supervision, prep planning, and expediting during peak service.
• Uphold recipe and plating standards so every guest gets the same great dish, every time.
• Recruit, hire, train, schedule, and develop back-of-house team.
• Manage food cost, labor cost, and inventory through accurate ordering, waste control, and weekly counts.
• Maintain a clean, safe, and organized kitchen that meets health standards.
• Partner with the Executive Kitchen Manager and General Manager to run smooth shifts.
• Coach and hold the team accountable while building a positive culture.
• Contribute to a professional environment where people want to work.

Skills

Line management

Scratch cooking

Food cost management

Hiring & training

Kitchen leadership

Sanitation knowledge

Education

ServSafe Manager certification

Job description

The White Chocolate Grill in Phoenix, AZ seeks an experienced Kitchen Manager to lead the back of house in a high-volume scratch kitchen. This full-time, salaried role oversees food quality, cost control, and team development, owning the kitchen operations from scheduling to execution.

With a base salary of 82k–85k and a quarterly bonus up to 10%, you’ll join a family-owned group known for real food and hospitality, offering stability and growth as the business expands across the region.