Kitchen Operations Manager

We’re seeking a highly organized, hands-on Kitchen Operations Manager to oversee back-of-house operations at multiple locations under the supervision of our Culinary Director. This is a hands-on, on-site chef role.

This role requires strong cooking fundamentals and the ability to turn standards into dependable routines.

Please Read Before You Apply

• Schedule: Approximately 50 hours per week on average, with additional demands during the holiday season.
• Multi-location responsibility: Your schedule and the division of your time between locations will depend on business needs.
• Travel: You must be willing and able to travel between San Mateo and San Francisco several times each week.
• Core expectations: This role centers on disciplined systems, precision, consistency, attention to detail, and follow-through.

Responsibilities

• Oversee daily back-of-house operations across both locations, including:
• Manage inventory and ordering, keep accurate records, ensure appropriate stock levels.
• Control waste.
• Develop and maintain accurate prep lists for dinner service and events.
• Coordinate preparation and kitchen execution for events.
• Maintain standards for food quality, flavor, portioning, and presentation.
• Uphold food safety, sanitation, and allergen-handling procedures.
• Communicate priorities, delegate, and follow through clearly.
• Work with the Culinary Director to identify gaps and improve systems.

Professional Qualifications (required; in order of importance)

• Exceptional organizational skills and attention to detail.
• Demonstrated experience with inventory management, ordering, prep planning, and event preparation and execution
• Strong command of core cooking fundamentals.
• Mastery of food safety, sanitation, and allergen management.
• At least one year of experience as a Kitchen Manager, Sous Chef, Chef de Cuisine, or another senior back-of-house leadership role.

How to Apply

Submit your 1) resume and 2) either a cover letter or a short note addressing:

• Why you’re interested in this position.
• Why your experience and working style make you a strong fit.

Applications must include both items 1) and 2) to be considered.

Hiring Process

• Initial phone screening: Discuss the role, basic expectations, compensation expectations, and your questions.
• Formal interview: Communicate your leadership style, approach to work, professional philosophy, and career goals.
• Tasting interview: Demonstrate your cooking fundamentals and culinary skillset.
• Paid working interview: Complete a three-hour stage following the tasting interview.

Pay: $75,000.00 - $95,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Health insurance
• Paid time off

Application Question(s):

• Explain why you are interested in this position.
• Explain why your experience and working style make you a strong fit.

Work Location: In person