Kitchen Manager

$65,000-145,000/yr. For Kitchen Managers, we offer competitive compensation, 100% company-paid health, dental, and vision insurance, $20,000 in life insurance, paid time off, free meals at any of our locations, and a best-in-class performance bonus structure. This role is built for high-level culinary leaders who take pride in running a disciplined, high-performing kitchen and want their compensation to directly reflect the results they deliver. Kitchen Managers earn a base salary of $65,000+, with the opportunity to earn an additional $40,000-$60,000+ annually through a structured, performance-based bonus program tied to food cost control, labor efficiency, kitchen execution, and overall restaurant performance. Top performers in this role consistently earn $110,000-$125,000+. Aplós Kitchen Manager - Responsibilities & Role Leadership & Reporting

• Reports directly to the General Manager (GM).
• Oversees all Back-of-House (BOH) operations, supervising kitchen staff and ensuring accountability.
• Acts as the BOH lead during shifts, maintaining smooth kitchen execution and coordination with FOH leadership.
• Supports the GM in enforcing company policies, procedures, and culinary standards. Operational Responsibilities
• Ensures food preparation, portioning, and presentation meet company quality and consistency standards.
• Manages daily prep, station setup, and readiness for service.
• Maintains kitchen organization, cleanliness, and compliance with food safety regulations.
• Coordinates with FOH management to ensure ticket flow, timing, and guest satisfaction. Financial Accountability
• Works with the GM to achieve food cost (COGS) and labor goals for BOH.
• Helps manage BOH scheduling and labor budgets.
• Monitors product usage, waste, and portioning to reduce costs and increase efficiency.
• Assists the GM in analyzing inventory and cost reports to identify areas of improvement. Staffing, HR & Culture
• Assists the GM in hiring, onboarding, and training BOH staff.
• Provides coaching, corrective feedback, and mentorship to cooks and prep staff.
• Fosters a safe, respectful, and professional kitchen culture that supports retention and growth.
• Leads by example in professionalism, communication, and teamwork. Inventory & Ordering
• Responsible for BOH inventory management, including ordering, receiving, and storage of products.
• Conducts or assists with weekly/monthly inventory counts.
• Ensures all food products are stored properly and rotated according to food safety standards.
• Communicates inventory needs and variances to the GM. Training & Development
• Trains BOH staff on recipes, prep standards, cooking methods, and safety procedures.
• Supports cross-training to build a flexible, high-performing kitchen team.
• Develops line cooks and prep staff for future leadership roles. Compliance & Safety
• Ensures strict adherence to food safety, sanitation, and health department regulations.
• Implements daily cleaning and maintenance checklists for all BOH staff.
• Supports preparation for health inspections and food safety audits. Accountability
• Directly accountable to the GM for kitchen performance, food quality, and BOH efficiency.
• Provides updates on staffing, inventory, costs, and kitchen operations to the GM.
• Ensures BOH supports the restaurant's financial, service, and brand goals.