Kitchen Manager

Kitchen Manager

Compensation: $65,000–$75,000 base salary depending on experience, plus bonus potential up to $6,500, along with generous perks and benefits.

A kitchen that closes before dinner starts.

No closing shifts, no dinner rush, no midnight breakdown, no Saturday night double. Imagine being home before the dinner rush starts and getting back the time with your friends and family that restaurants usually take. As a Kitchen Manager for Hash Kitchen, you will run the back of house operations in a High-Volume restaurant, scratch cooking, breakfast through lunch. Be home for dinner with your family instead of cooking someone else’s.

Why our Kitchen Managers stay
Every night off — we're a breakfast & lunch concept, so your evenings are yours

• Every night off. Your last ticket is in the window by mid-afternoon. That is not a perk we invented for the ad — it is how the business is built
• Real cooking. Scratch sauces, house-made everything, a chef-driven menu across three dayparts. If you are tired of opening bags, this is a different job.
• A real bonus you can move. Up to $6,500, tied to food cost, waste, and quality — the numbers you actually control.
• Health, dental, vision, and PTO, Benefits from day one eligibility.

What the job actually is
As the KM You own the back of house. Practically, that means four things:

1.  Own the food. Recipes to spec, every time. Ticket times, plate quality, and consistency across breakfast, brunch, and lunch. When a plate is wrong, it does not leave your kitchen.
2. Own food cost. Ordering, receiving, storage, requisition, waste, and inventory. This is your line on the P&L, and you will read it weekly with your GM.
3. Build the BOH team. Hire, train, and develop cooks and prep. Weekly BOH meeting, cook and dough schedules built to the forecast and to labor targets, and a bench deep enough that a callout is not a crisis.
4. Build the BOH team. Hire, train, and develop cooks and prep. Weekly BOH meeting, cook and dough schedules built to the forecast and to labor targets, and a bench deep enough that a callout is not a crisis.

You report to your General Manager

What we are looking for

• 3+ years leading a kitchen — sous chef, kitchen manager, or exec — in a high-volume, full-service restaurant.
• You can hold a food cost. You have carried a number and hit it, and you can explain what moved it when you did not.
• You can teach a line cook. Culinary school is welcome and not required. What matters is whether the person next to you gets better.
• Detail where it counts. The undated container, the temp log nobody filled in, the plate that should go back.
• In-depth knowledge of kitchen health and safety regulations.
•  ServSafe and Food Manager's certification (or willing to get both — we pay for it), and comfort with basic computer and scheduling tools.

If you meet most of this and not all of it, apply anyway. We would rather talk.

Who we are:

Hash Kitchen started in 2015 as one Phoenix restaurant built on a simple idea: breakfast deserves a chef. Chef Joey Maggiore grew up in his father Tomaso's kitchens and brought that cooking to the daypart nobody was taking seriously, breakfast and lunch.

Eleven years later we are across Arizona, Utah, and Texas, and the kitchen has grown with us — breakfast, brunch, and lunch, made from scratch, alongside the build-your-own bloody Mary bar we are known for: house-made mixes, house-infused spirits, and over 50 craft toppings.

We are still a chef-driven restaurant company, running three-day parts in every building. And because we close mid-afternoon, we are proving that a career in restaurants does not have to cost you your nights.

Kitchen Manager

Compensation: $65,000–$75,000 base salary depending on experience, plus bonus potential up to $6,500, along with generous perks and benefits.

A kitchen that closes before dinner starts.

No closing shifts, no dinner rush, no midnight breakdown, no Saturday night double. Imagine being home before the dinner rush starts and getting back the time with your friends and family that restaurants usually take. As a Kitchen Manager for Hash Kitchen, you will run the back of house operations in a High-Volume restaurant, scratch cooking, breakfast through lunch. Be home for dinner with your family instead of cooking someone else’s.

Why our Kitchen Managers stay
Every night off — we're a breakfast & lunch concept, so your evenings are yours

• Every night off. Your last ticket is in the window by mid-afternoon. That is not a perk we invented for the ad — it is how the business is built
• Real cooking. Scratch sauces, house-made everything, a chef-driven menu across three dayparts. If you are tired of opening bags, this is a different job.
• A real bonus you can move. Up to $6,500, tied to food cost, waste, and quality — the numbers you actually control.
• Health, dental, vision, and PTO, Benefits from day one eligibility.

What the job actually is
As the KM You own the back of house. Practically, that means four things:

1.  Own the food. Recipes to spec, every time. Ticket times, plate quality, and consistency across breakfast, brunch, and lunch. When a plate is wrong, it does not leave your kitchen.
2. Own food cost. Ordering, receiving, storage, requisition, waste, and inventory. This is your line on the P&L, and you will read it weekly with your GM.
3. Build the BOH team. Hire, train, and develop cooks and prep. Weekly BOH meeting, cook and dough schedules built to the forecast and to labor targets, and a bench deep enough that a callout is not a crisis.
4. Build the BOH team. Hire, train, and develop cooks and prep. Weekly BOH meeting, cook and dough schedules built to the forecast and to labor targets, and a bench deep enough that a callout is not a crisis.

You report to your General Manager

What we are looking for

• 3+ years leading a kitchen — sous chef, kitchen manager, or exec — in a high-volume, full-service restaurant.
• You can hold a food cost. You have carried a number and hit it, and you can explain what moved it when you did not.
• You can teach a line cook. Culinary school is welcome and not required. What matters is whether the person next to you gets better.
• Detail where it counts. The undated container, the temp log nobody filled in, the plate that should go back.
• In-depth knowledge of kitchen health and safety regulations.
•  ServSafe and Food Manager's certification (or willing to get both — we pay for it), and comfort with basic computer and scheduling tools.

If you meet most of this and not all of it, apply anyway. We would rather talk.

Who we are:

Hash Kitchen started in 2015 as one Phoenix restaurant built on a simple idea: breakfast deserves a chef. Chef Joey Maggiore grew up in his father Tomaso's kitchens and brought that cooking to the daypart nobody was taking seriously, breakfast and lunch.

Eleven years later we are across Arizona, Utah, and Texas, and the kitchen has grown with us — breakfast, brunch, and lunch, made from scratch, alongside the build-your-own bloody Mary bar we are known for: house-made mixes, house-infused spirits, and over 50 craft toppings.

We are still a chef-driven restaurant company, running three-day parts in every building. And because we close mid-afternoon, we are proving that a career in restaurants does not have to cost you your nights.