$65,000-150,000/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–$140,000+.Aplós Kitchen Manager – Responsibilities & RoleLeadership & 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. More detail about Aplós Simple Mediterranean - Oxford part of EatON Management, please visit