Kitchen Manager

Kitchen Manager (Base Kitchen & Logistics)

Role Overview

The Kitchen Manager will oversee all daily operations of our central base kitchen. You will be responsible for large-scale food production, quality control across the cart chain, inventory management, and ensuring that every food cart is stocked, sanitized, and ready for service on time.

Key Responsibilities

• Production Scaling: Manage the daily "prep-and-pack" schedule to ensure all food carts receive fresh, high-quality inventory.
• Consistency & QC: Implement strict standardized recipes so that the brand experience is identical across all locations.
• Inventory & Procurement: Handle bulk ordering, manage supplier relationships, and minimize food waste through meticulous stock rotation (FIFO).
• Logistics Coordination: Oversee the loading and dispatch of carts/supplies; ensure food is transported at safe temperatures (The "Danger Zone" must be avoided).
• Compliance: Maintain a Grade-A kitchen environment, ensuring all health department codes and safety protocols are followed.
• Team Leadership: Hire, train, and schedule prep cooks and cleaners, fostering a fast-paced but positive culture.

Required Skills & Qualifications

• Experience: 3+ years in high-volume kitchen management (Catering, Central Kitchens, or Hotels preferred).
• Operational Mindset: Strong understanding of food cost percentages and portion control.
• Tech Savvy: Ability to use inventory management software or basic Excel for tracking.
• Certifications: Valid Food Protection Manager certification.
• Problem Solving: The ability to fix a supply chain hiccup at 5:00 AM without breaking a sweat.