Kitchen Manager

About Our Company:

At Da Vien Coffee, we are passionate about bringing the richness of Vietnamese coffee to the world while delivering exceptional experiences beyond the cup. Rooted in tradition, our high-quality coffee beans are handpicked from our hometown farms, offering an authentic, rich, and bold coffee experience.

We are looking for fun, energetic, hardworking, and passionate team members to join our growing Da Vien Coffee team.

Position Summary:

Da Vien Coffee is seeking an experienced Central Kitchen Manager to lead the day-to-day operations of our Central Kitchen, overseeing food production, quality, inventory, and distribution to all Da Vien locations.

This position leads the Central Kitchen team, BOH Trainers, and Delivery Drivers while ensuring safe, efficient, and consistent operations that support Da Vien Coffee's quality standards and continued growth.

Department: Operations

Reports To: Founders & Operations Manager

Job Type:

• Full-time
• In-person

FLSA Status:

• Exempt

Duties & Responsibilities

1. Central Kitchen Operations

• Lead daily Central Kitchen operations, including production planning, workflows, and operational priorities.
• Ensure production is completed efficiently, accurately, and according to established timelines and standards.
• Maintain a clean, safe, and organized kitchen environment and ensure equipment is properly maintained.
• Identify operational challenges and implement solutions to improve efficiency and consistency.

2. BOH Team Leadership & Development

• Lead, supervise, and develop the Central Kitchen BOH team, including hiring, onboarding, scheduling, coaching, and performance management.
• Communicate priorities, production goals, and operational expectations while maintaining accountability and teamwork.
• Oversee BOH training to ensure employees are trained on approved recipes, procedures, and operational standards.
• Partner with the Training Manager and BOH Trainers to maintain consistent training and address knowledge or skill gaps.
• Monitor attendance, productivity, performance, and training progress, partnering with Operations and HR to address concerns.

3. Delivery Driver Oversight & Distribution

• Oversee the daily activities and performance of Central Kitchen Delivery Drivers.
• Coordinate delivery schedules and routes to ensure products are delivered accurately, efficiently, and on time.
• Establish and maintain delivery procedures covering packing, labeling, product handling, food safety, transportation, and vehicle safety.
• Address missed items, damaged products, delays, and other delivery issues promptly.
• Ensure delivery vehicles are clean, organized, properly maintained, and serviced as needed.

4. Store Distribution & Support

• Ensure Central Kitchen orders are prepared accurately according to each store’s requirements.
• Coordinate with café managers regarding order quantities, shortages, substitutions, and product concerns.
• Monitor recurring store order or distribution issues and identify root causes and solutions.
• Work with Operations to improve ordering and distribution processes.
• Ensure stores receive products in proper condition and with sufficient shelf life.

5. Quality Control & Food Safety

• Maintain consistent product quality across all Central Kitchen production.
• Ensure recipes, preparation methods, portioning, labeling, storage, and handling procedures are consistently followed.
• Conduct quality checks of raw materials, work-in-process items, and finished products.
• Identify and address quality or food safety issues before products are distributed to stores.
• Partner with Operations, Training, and R&D to resolve recurring quality or execution issues.

Knowledge, Skills, & Abilities

• Knowledge of commercial kitchen operations, food production, and food safety.
• Strong leadership, coaching, and team management skills.
• Strong organizational, time-management, and problem-solving skills.
• Excellent communication and interpersonal skills.
• Strong attention to detail and ability to maintain consistent quality standards.
• Ability to manage multiple priorities and improve operational efficiency in a fast-paced environment.
• Ability to manage schedules, documentation, training records, and operational information.

Qualifications:

Required

• 2+ years of experience in a commercial kitchen, food production, restaurant, or similar environment.
• 1+ year of supervisory or management experience in a kitchen or food production setting.
• Knowledge of food safety, sanitation, inventory, and food production processes.
• Strong leadership, organization, communication, and problem-solving skills.
• Ability to manage production schedules, inventory, and daily operational priorities.

Preferred

• 3+ years of kitchen management or BOH leadership experience.
• Experience in a high-volume, multi-location, or central kitchen/commissary environment.
• Experience with inventory management, food costing, waste reduction, and production planning.
• Food Handling Manager Card

Schedule Requirement:

• Schedule: May vary based on production and operational needs.
• Initial Training Period: Occasional early morning starts, including starts as early as 5:00 AM, may be required while the employee becomes familiar with Central Kitchen operations.
• Ongoing Schedule: Once fully trained, start times are expected to generally align with standard operating hours (9 am – 5 pm), with occasional evenings, weekends, and holidays based on business needs.

Work Location:

• Primary work location: Da Vien Headquarters
• Travel to Da Vien store locations as necessary

Travel Requirements (if applicable)

• Up to 10% travel to Da Vien store locations as needed to perform job duties
• Ability to use a personal vehicle for business travel between company locations.
• Approved business travel mileage will be reimbursed in accordance with company policy

Physical Requirements

• Ability to stand and walk for extended periods while working in a commercial kitchen environment.
• Ability to frequently bend, reach, squat, and move throughout the kitchen and storage areas.
• Ability to lift and carry food, supplies, and equipment as needed for daily operations.
• Ability to work around hot surfaces, kitchen equipment, refrigerated/freezer areas, and other typical kitchen conditions.

Compensation:

• $74,000 - $80,00, based on qualifications, relevant experience, and skills.
• Monthly bonus based on performance and company/store sales
• Monthly cellphone reimbursement

Benefits:

• Medical, Dental, and Vision Insurance
• Paid Time Off (PTO)
• Paid Sick Leave
• Paid Holidays
• 401(k)
• Employee Discount
• Complimentary Drinks
• Company-Sponsored Holiday and Team-Building Events
• Professional Development and Advancement Opportunities

Pay: $74,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience:

• commercial kitchen, food production, or restaurant: 2 years (Required)
• kitchen supervisory or management: 1 year (Required)

Work Location: In person