Job Title: Kitchen Manager

Location: Melrose, CA

Employment Type: Full-time

Pay Range: $32–$35 per hour, depending on experience

About the Position

We are expanding with a new deli concept in Melrose and are seeking a dedicated and experienced Kitchen Manager to join our team. This role is perfect for a hands-on leader who is passionate about fresh, made-from-scratch dishes and guiding a diverse team to success. Our kitchen specializes in crafting quality sandwiches, salads, house-made desserts, and more, using top-tier ingredients and traditional methods.

The Kitchen Manager will play a pivotal role in ensuring smooth kitchen operations, exceptional food quality, and maintaining a safe, clean environment. Additionally, this position offers the opportunity to oversee new manager training and support our growing footprint.

Key Responsibilities

Operations and Food Quality

• Deliver high-quality, safe, and timely food production that meets the restaurant's standards.
• Oversee daily kitchen operations, including managing prep lists, maintaining food safety, and enforcing portion control.
• Conduct daily food tastings to ensure proper flavor, texture, and presentation.
• Ensure ingredients follow the FIFO (First-In, First-Out) principle for freshness and inventory accuracy.

Team Leadership & Development

• Recruit, train, and manage a diverse team of prep and line cooks.
• Foster an environment of respect and teamwork, providing ongoing coaching and development.
• Oversee all training of incoming managers across the company, typically overseeing 2-3 new managers each year for a month-long training period.
• Mentor and develop high-potential team members, with a focus on their career growth within the organization.

Leadership & Oversight

• Experience training and developing new managers, with a proven ability to elevate team leadership standards.

Cleanliness and Compliance

• Maintain a master cleaning schedule and keep all kitchen areas spotless, including cooking stations, equipment, and cold/hot lines.
• Ensure compliance with health and safety guidelines, including proper labeling, storage, and temperature monitoring.
• Regularly inspect and maintain equipment to ensure accuracy and safety.

Cost Management

• Track kitchen expenses, manage inventory levels, and monitor purchasing to align with budget targets.
• Control food and labor costs by driving efficient workflow and minimizing waste.

Reporting and Communication

• Work closely with the Corporate Executive Chef, especially with a new commissary kitchen scheduled to open next to the restaurant.
• Provide detailed end-of-shift reports on inventory, team performance, and operational issues, along with proposed solutions.
• Collaborate with the General Manager and senior leadership to address challenges and implement improvements.

Bilingual Skills

• Fluent or semi-fluent in both English and Spanish, with the ability to communicate effectively with a diverse team and guest base.

Qualifications

• Proven experience as a Kitchen Manager in high-volume, fast-paced, fresh-focused environments.
• Strong leadership skills with the ability to motivate and develop a team effectively.
• Expertise in training and developing new managers.
• Excellent multitasking and organizational skills, especially under high demand.
• Knowledge of food safety regulations, inventory management, and cooking techniques.
• Proficiency with kitchen technology, including POS systems, spreadsheets, and relevant applications.

Physical Requirements

• Ability to stand for 8+ hours per day and perform tasks involving bending, lifting (up to 40 lbs.), and carrying.
• Comfortable working in a high-energy, fast-moving atmosphere.

Benefits

• Competitive hourly pay ($32–$35/hour, DOE), 40 hours per week
• Part of the quarterly bonus program with earning potential of up to an additional $8,600 annually
• Comprehensive health, vision, and dental insurance plans
• Complimentary shift meals and employee discounts
• Opportunities for career growth within a rapidly expanding business