Multi-unit Kitchen Operations Manager

Position Summary

The Multi-unit Kitchen Operations Manager is a culinary leadership role responsible for supporting kitchen operations across three restaurant locations—two in Delaware and one in Pennsylvania. This individual provides hands-on leadership in food preparation, execution, menu quality, training, and daily kitchen oversight. The Kitchen Operations Manager ensures consistency in culinary standards, operational alignment, and overall guest experience while serving as a floating resource to support busy shifts, special events, high-volume periods, and operational gaps.

Key Responsibilities

Culinary Leadership & Execution

• Support daily kitchen operations across all restaurant locations, acting as Chef or Sous Chef when needed.
• Maintain high standards of food quality, preparation, presentation, and consistency across diverse menu styles.
• Uphold accuracy in recipes, portioning, and plating presentation.
• Assist with menu development, seasonal rollouts, and execution of specials in collaboration with the Executive Chef.
• Support culinary execution for private dining, special events, and programming with the Events Manager and Executive Chef.

Staff Training & Development

• Train hourly kitchen staff on core culinary skills, preparation techniques, station organization, and safety protocols.
• Support onboarding and skill development for new hires across locations.
• Coach team members to improve performance, efficiency, and adherence to standards.
• Promote a culture of teamwork, accountability, and professionalism.

Operational & Kitchen Management

• Assist with inventory processes, ordering, receiving, and vendor partnerships as needed.
• Monitor food costs, waste, portion control, and operational efficiency.
• Ensure kitchen stations remain clean, organized, and properly stocked at all times.
• Support menu transitions, weekly specials, and implementation of new culinary systems.
• Lead service in the kitchen as needed during high-volume or understaffed periods.

Compliance, Safety & Sanitation

• Maintain strict compliance with health department regulations, sanitation standards, and food safety protocols.
• Conduct routine kitchen inspections to ensure readiness, cleanliness, and organization.
• Train staff on ServSafe practices and enforce adherence to safety and sanitation requirements.
• Monitor equipment condition and report maintenance needs promptly.

Cross-Location Support & Collaboration

• Travel regularly between Delaware and Pennsylvania restaurants to provide hands-on operational support.
• Collaborate with GMs, Sous Chefs, and the Executive Chef to identify needs, staffing gaps, and operational priorities.
• Assist with new restaurant openings, kitchen transitions, and onboarding processes.

Qualifications

• 5+ years of culinary leadership experience (Sous Chef, CDC, or Kitchen Manager).
• Experience supporting or leading operations across multiple locations preferred.
• Strong foundation in culinary technique, kitchen systems, and menu execution.
• Demonstrated leadership ability with strong communication and training skills.
• Ability to work in high-volume, fast-paced environments.
• Strong organizational and time-management capabilities.
• Ability to work nights, weekends, and holidays as needed.
• Valid driver’s license and ability to travel frequently between restaurants.
• ServSafe Manager certification required or obtainable within 60 days.

Core Competencies

• Culinary Expertise
• Leadership & Coaching
• Multi-Location Flexibility
• Operational Efficiency
• Quality & Consistency Focus
• Adaptability & Problem Solving
• Communication & Collaboration
• Safety & Sanitation Compliance

Physical Requirements

• Ability to stand for extended periods in a hot kitchen environment.
• Ability to lift up to 50 lbs.
• Ability to travel regularly between locations.